Recipe courtesy of Ree Drummond
Baked Sausage and Pepper Bucatini
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- Level: Easy
- Total: 1 hr (includes sitting time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 509
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 65 mg
- Sodium
- 851 mg
The secret shortcut ingredient in this pasta bake comes straight out of the 1970s. It’s canned condensed chicken soup, used to create the sauce. For Ree, it’s a taste of her childhood, and the dish is a real comfort food classic.
- Level: Easy
- Total: 1 hr (includes sitting time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 509
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 65 mg
- Sodium
- 851 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil and cook the bucatini until al dente, about 8 minutes. Drain and set aside.
- Meanwhile, heat a large skillet over medium-high heat and preheat the oven to 375 degrees F.
- Tear off bite-size pieces of the sausage and add to the skillet. Brown the sausage balls on all sides until just cooked through, then remove to a large bowl, about 5 minutes. Add the onion, peppers, garlic, oregano and red pepper flakes, then cook for 2 to 3 minutes to soften. Transfer to the bowl with the sausage. Add the kale to the bowl and toss to combine.
- Add the pasta, cream of chicken soup, chicken broth, seasoning salt, pepper and half the cheese. Toss until well combined. Transfer to a 9-by-13-inch baking dish and cover with the remaining cheese. Bake until the casserole is bubbling and the cheese has melted, 20 to 25 minutes.
- Remove and let sit for a few minutes. Garnish with the fresh basil right before serving.
