Bucatini With Sausage Spread, Peppers and Sprouts
List of Ingredients
Ingredients · Servings 4
- 14OZ. sweet Italian green chili peppers
- 12OZ. bucatini
- 5 1/2OZ. sausage spread
- 1 lemon
- watercress sprouts
- extra-virgin olive oil
- salt
- pepper
Method · 20 min
- Clean the peppers and cut into strips.
- Cook the bucatini in a large pot of boiling salted water until al dente.
- Heat 1 Tbsp. oil in a pan and sauté the peppers for 1-2 minutes. Moisten with a spoonful of pasta cooking water. Cover and cook for 5-6 minutes over medium-low heat.
- Grate a little zest from the lemon and squeeze the juice from it and set aside.
- Drain the bucatini when cooked to al dente, transfer to the pan with the peppers and sauté for 1 minute, adding the lemon juice and a little grated zest.
- Flavor the sausage spread with a drizzle of oil and a little lemon zest and serve with the bucatini, topped with the sprouts and freshly ground pepper.
- 14 OZ. of sweet Italian green chili peppers
- 12 OZ. of bucatini
- 5 1/2 OZ. of sausage spread
- 1 of lemon
