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salt bucatini pasta extra-virgin olive oil sausage sausage garlic yellow onion red bell pepper cubanelle peppers chunky style crushed freshly ground black pepper parsley fresh basil
Viewed: 66 - Published at: 2 years agoIngredients
- Salt
- 1/2 pound bucatini pasta
- 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
- 1 pound bulk sweet Italian sausage
- 1 pound bulk hot Italian sausage
- 4 garlic cloves, chopped
- 1 large yellow onion, quartered, then thinly sliced
- 1 red bell pepper, cored, seeded, quartered, and thinly sliced
- 2 cubanelle peppers (long, light green mild Italian peppers), seeded and thinly sliced
- 1 can chunky-style crushed tomatoes
- Freshly ground black pepper
- 1/3 cup grated Parmigiano-Reggiano (2 handfuls)
- 1/4 cup fresh flat-leaf parsley (a couple handfuls), chopped
- 1 cup (20 leaves) fresh basil, torn or shredded
Method
- Bring a pot of water to a boil for the pasta and season the water with some salt.
- Cook bucatini al dente, with a bite to it.
- Heat a very large, deep skillet over medium-high heat.
- Add the EVOO and all of the sausage.
- Brown and crumble the sausage, 7 to 8 minutes.
- Remove from the pan to a plate lined with a paper towel and reserve.
- Drain off any pan drippings in excess of about 3 tablespoons.
- Add the garlic, onion, and peppers to the pan and toss and turn them in the fat, cooking them until just tender, 6 to 7 minutes.
- Combine the greens and herbs for the salad (see below) with your pocket of time here.
- Youll have time to spare.
- Got vino?
- Once the peppers and onions are tender, add the tomatoes and heat them through.
- Add the sausage back and combine.
- Season the mixture with a little salt and lots of black pepper.
- Drain the pasta and add to pan.
- Stir in the cheese, parsley, and basil.
- Serve immediately.
