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Hollow tubes of bucatini are coated in an umami-rich sauce and tossed with crumbled Italian sausage and sautéed mushrooms in this elegant pasta dinner. Chef Colby Garrelts leans on a combination of shiitake mushrooms and oyster mushrooms for an earthy yet balanced flavor. While bucatini is great for trapping the sauce, any long pasta such as spaghetti or fettuccini will be equally as delicious.
Can you substitute other types of mushrooms?
Shiitake and oyster mushrooms can be substituted for more seasonal mushrooms such as morels in the spring or chanterelles in the late summer or early fall. Cook times may vary depending on the type of mushroom used.
Notes from the Food & Wine Test Kitchen
The bucatini will continue to cook in the cream sauce, so it’s important to boil the pasta just until it’s barely al dente in step 2. Don’t forget to reserve some of the pasta cooking water to thin the cream sauce.
Suggested pairing
Pair this comforting main with a robust Tuscan red, such as Le Macchiole Bolgheri Rosso.
