Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Italian Pork Sausage & Bucatini
with Mascarpone & Yellow Tomato Sauce
30 MIN
4 Servings
From the Test Kitchen
In this sunny pasta dish, the classic, aromatic spices in our hot Italian pork sausage are a perfect complement to tender strands of bucatini (a thick, spaghetti-like pasta) finished in a light, bright sauce of sweet yellow tomatoes and a creamy addition of mascarpone cheese.
Get Cooking-
NutritionPER SERVING
-
Calories710 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; quarter lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands.
2
Make the oregano breadcrumbs:
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Transfer to a bowl; stir in the parmesan. Wipe out the pan.
3
Cook the zucchini:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.
4
Cook the sausage & make the sauce:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sausage. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the onion is slightly softened. Add the crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the sausage is cooked through. Turn off the heat.
5
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Return to the pot.
6
Finish & serve your dish:
To the pot of cooked pasta, add the cooked sausage and sauce, cooked zucchini, cream (shaking the bottle before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the oregano breadcrumbs. Enjoy!
1
Prepare the ingredients:
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; quarter lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands.
2
Make the oregano breadcrumbs:
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Transfer to a bowl; stir in the parmesan. Wipe out the pan.
3
Cook the zucchini:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.
4
Cook the sausage & make the sauce:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sausage. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the onion is slightly softened. Add the crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the sausage is cooked through. Turn off the heat.
5
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Return to the pot.
6
Finish & serve your dish:
To the pot of cooked pasta, add the cooked sausage and sauce, cooked zucchini, cream (shaking the bottle before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the oregano breadcrumbs. Enjoy!
Tips from Home Chefs