Ree Drummond's Baked Sausage and Pepper Bucatini | The Pioneer Woman

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. #ReeDrummond #ThePioneerWoman #FoodNetwork #PastaBake Stream #ThePioneerWoman on HBO Max: https://foodtv.com/StreamOnHBOMaxYT! Get the recipe ▶ https://foodtv.com/4mNdAEE Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Baked Sausage and Pepper Bucatini Recipe courtesy of Ree Drummond Level: Easy Total: 1 hr (includes sitting time) Active: 30 min Yield: 6 to 8 servings Ingredients Kosher salt 1 pound bucatini, broken into 2-inch pieces 1 pound bulk hot Italian sausage 1 red onion, sliced thin 1 red pepper, sliced thin 1 yellow pepper, sliced thin 4 cloves garlic, minced 2 teaspoons minced fresh oregano 1/2 teaspoon crushed red pepper flakes 1 cup stemmed and torn kale Two 10.5-ounce cans cream of chicken soup One 10-ounce can chicken broth 1 teaspoon seasoning salt 1/2 teaspoon freshly cracked black pepper 2 cups grated mozzarella 6 to 8 fresh basil leaves 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Baked Sausage and Pepper Bucatini | The Pioneer Woman | Food Network https://youtu.be/FrlF6-laprA