NuWave PIC Gold - Fresh Tomato, Sausage and; Bucatini with Mushrooms

• 57
Pasta, Grains & Rice
• 57
Fresh Tomato, Sausage
and Pecorino Pasta
Serves: 3-4
8 oz uncooked penne pasta
8 oz sweet Italian sausage,
casings removed
10 ml olive oil
8 oz sliced onion
10 grams minced garlic
½ kilogram tomatoes, chopped
3 oz grated Pecorino Romano
cheese, divided
4 ml salt
1/3 ml black pepper
6 oz fresh basil
Directions:
1. Prepare pasta according to package
directions, drain and set aside.
2. Heat large sauté pan on
Medium-High (190°C).
3. Add sausage and olive oil to pan
and cook for 4 minutes, stirring to
crumble sausage.
4. Add garlic to pan and cook for
2 minutes.
5. Stir in tomatoes and cook for
2 minutes.
6. Remove pan from PIC.
7. Stir in prepared pasta, 30 grams
cheese, salt and pepper.
8. Top pasta with remaining cheese
and garnish with basil.
Bucatini with Mushrooms
Serves: 4
4 oz dried porcini mushrooms
5 oz boiling water
8 oz uncooked bucatini pasta, rinsed
15 grams salt, divided
15 ml canola oil
2 oz nely chopped shallots
2 (4-oz) packages exotic mushroom
blend, coarsely chopped
2 garlic cloves, minced
30 grams dry sherry
2 oz parmesan cheese, divided
2 oz ml heavy whipping cream
5 grams nely chopped fresh sage
2 grams cracked black pepper
5 ml trufe oil
Fresh sage sprigs (optional)
Directions:
1. Combine porcini mushrooms and
boiling water in medium bowl.
Cover and let stand for 30 minutes.
2. Drain mushrooms using a strainer,
reserving 2 oz of liquid.
3. Chop mushrooms and set aside.
4. Bring medium stock pot of water to
boil on Max/Sear and add pasta,
along with 14 grams salt, and cook
for 10 minutes.
5. Drain pasta and reserve 2 oz
cooking liquid.
6. Add oil to large sauté pan and heat
on Medium-High (190°C.
7. Add shallots, mushroom blend and
garlic and sauté for 5 minutes,
stirring frequently.
8. Add porcini mushrooms, sherry and
4 ml salt and cook for 1
minute, until liquid evaporates.
9. Stir in pasta, reserved porcini liquid,
reserved cooking liquid, 180 ml grated
cheese, cream, sage and pepper.
10. Drizzle pasta with oil and toss.
11. Portion pasta evenly on each plate
and top with remaining parmesan
and garnish with sage sprigs.