Paprika White Wine Bucatini With Sausage Is Our New Fave Pasta

Danielle Oron is the force behind popular recipe blog I Will Not Eat Oysters and a former Yahoo Food Blogger of the Week. She’s also the chef and owner of Moo Milk Bar in Toronto, and, most recently, author of the cookbook Modern Israeli Cooking.

I’m never cooking pasta in water again. This one-pot pasta is insanely luxurious and easy for a dish that basically has six ingredients. The pasta cooks almost like a risotto in a combination of white wine and chicken stock. It becomes creamy and develops a thick sauce. It comes together so quickly, so it’s perfect for a weeknight pasta meal or a late lunch for one. (Yes, I ate most all of it alone!)

If you can’t find bucatini, a thick spaghetti with a tiny hole through the center, use a regular spaghetti. It will work just as beautifully. As for the chardonnay, please use a decent one since the recipe calls for two cups of it.

2 tablespoons olive oil
1 large onion, chopped
1 pound Italian sausages, sweet or spicy, casings removed
3 tablespoons sweet Hungarian paprika, (not smoked or hot paprika)
1 teaspoon salt
2 cups white wine, like chardonnay
3 to 3 ½ cups chicken stock
1 pound bucatini, broken in half
¼ cup grated Parmesan plus more for garnish
Chopped chives to garnish
Salt and fresh black pepper

In a large, wide sauté pan with lid, heat the olive oil over medium-high heat. Add the onions and sauté until translucent and starting to brown. Add the sausage and break it apart as it browns. Once the sausage is cooked through, about 4 to 5 minutes, add the paprika and salt. Sauté for 30 seconds to a minute to release the oils and flavors of the paprika.

Deglaze the pan with the white wine. Scrape the bottom of the pan as it bubbles to release the bits of flavor. Add 1 cup of the stock. Once it comes to a boil, add the bucatini and reduce the heat to medium-low. Cover the pan. Stir often making sure the bucatini doesn’t stick to the bottom. Once the sauce begins to reduce and thicken, add stock one cup at a time, stirring and covering in between stirs. Continue doing this with the remaining stock until the pasta is cooked through. It will take anywhere between 16 to 18 minutes. This is like cooking risotto; adding liquid as needed until cooked through.

Once the bucatini is al-dente, toss in the Parmesan and some black pepper. Check for seasoning and adjust with the salt. Plate and garnish with chives and parmesan. Enjoy!

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