Creamy Sausage Bucatini


  • 1 lb Bucatini Pasta, cooked according to the package directions
  • 8 oz Package Cutting Vedge Sliced Sausage
  • 1 Pint Sliced White Mushrooms
  • 1 C Asparagus cut into 1 inch pieces
  • 4 TBSP Olive Oil
  • 2 TBSP Salted Butter
  • 2 C Heavy Cream
  • ½ C Reserved Pasta Water
  • ½ C Grated Parmesan Cheese
  • Salt and Pepper to Taste
  • 2 TBSP Basil Pesto
  • Fresh Basil for Serving


  1. Cook Sausage in a large skillet with 2 TBSP Olive Oil according to package directions. Remove from pan and set aside.
  2. Add 2 more TBSP olive oil and saute the mushrooms and asparagus until brown. Season with salt and pepper at the end and then remove from pan and set aside.
  3. Add water to the pan and bring to a boil. Season with salt. Boil pasta according to package directions. Set aside ½ C pasta water, drain the rest.
  4. With heat on low, add butter to the pasta and toss to melt and coat. Stir in the heavy cream, pasta water, parmesan cheese, salt, and pepper. 
  5. Toss with pasta until a creamy sauce forms. 
  6. Stir in the sausage, asparagus, mushrooms, and pesto.
  7. Plate with extra dollops of pesto and fresh basil. Serve.

CONVENIENT & TASTY RECIPES For the Aspiring Home Chef

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