Derived from the Italian word “buco,” which means hole, bucatini is a long, hollow pasta. One of my favorite pastas, bucatini is toothsome and offers a texture unlike any other noodle. It’s also fun for the kids =) It stands up well to hearty sauces but is delicious and just plain fun to eat paired with any ingredients.
Bucatini with Sausage and Cabbage
1 pound bucatini pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6-8 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 head savoy cabbage, rinsed, drained and chopped, about 8 cups
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 ounce grated Parmesan, optional
- Cook the pasta according to the directions on the package.
- Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the cabbage and cook until wilted, about 3 to 4 minutes. Add 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
- Divide among 4 pasta bowls and top with parmesan cheese, if desired.