Recipes>Pasta Recipes

Sausage and Egg Bucatini

by Russell Norman from Venice: Four Seasons of Home Cooking

Easy

Serves 4

With Russell Norman’s Sausage and Egg Bucatini recipe you can live the dream and eat pasta for breakfast or brunch.

Discover more delicious Pasta recipes

Simple, delicious pasta recipes for every season

From the book

Venice

Russell Norman

Venice: Four Seasons of Home Cooking

Authentic Venetian dishes across all four seasons

Delicious pasta and risotto recipes

Stunning food and travel photography

Buy From

Introduction

I make this dish when I want pasta for breakfast. I also make it when my children ask for it. They like to help me cut the sausagemeat out of the skins and roll it into little balls. I have to admit, I enjoy that part, too. You could, of course, use any pasta shape you like with this sausage and egg sauce, but there is something particularly pleasing about the thickness of the bucatini and the fact that there’s a tiny hole running all the way through it like a straw. My children have fun trying to suck air through the tubes. (If I’m honest, I might occasionally do that, too.)

Tags

Ingredients

Method

Start by slicing the sausages lengthways with a very sharp knife and pushing the sausagemeat out into a bowl. Discard the skins. Add a pinch or two of salt and roll the meat into small balls, roughly 5 per sausage, 20 balls in total. Set them aside.

Bring a large saucepan of salted water to the boil and cook the bucatini according to the packet’s instructions minus 1 minute.

Meanwhile, heat a couple of glugs of olive oil in a very large frying pan with deep sides, and sauté the sausagemeat balls until they are golden brown on all sides. Turn the heat to very low.

Beat the egg yolks in a small mixing bowl and add most of the Parmesan, mixing together thoroughly. Reserve a cup of the starchy pasta cooking water, drain the bucatini, add it to the pan with the sausage balls, and incorporate fully. Turn the stove off, pour in the yolk and cheese mixture and turn over several times, adding several twists of black pepper. It is important that you allow the heat of the pasta to warm the egg mixture rather than the stove – this prevents the eggs turning to scramble. Loosen the sauce a little with the reserved pasta water if necessary.

Transfer equally to four warmed bowls, making sure all the eggy, cheesy sauce is used, and finish with the remaining Parmesan and a final good twist of black pepper.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Pasta Recipes

View all

The Batch Lady’s Ham Mac and Cheese with Stuffing Crumbs

by The Batch Lady from The Batch Lady Saves Christmas

Mary Berry’s Freezer Mac and Cheese

by Mary Berry from Mary 90: My Very Best Recipes

More Recipes from Venice

View all

Grilled Radicchio

by Russell Norman from Venice

Swordfish Puttanesca

by Russell Norman from Venice

More Italian Recipes

View all

Mary Berry’s Arancini with Dolcelatte and Porcini Mushrooms

by Mary Berry from Mary 90: My Very Best Recipes

Rigatoni with ‘No-Vodka Sauce’

by Mateo Zielonka from Pasta Pronto

Get our latest recipes, features, book news and ebook deals straight to your inbox every week