Categories: Italian, Main Dish, Pasta, Pasta Sauce, Pork, Rachael Ray

Ingredients

• salt
• 1/2 lb bucatini pasta
• 1 tablespoon extra virgin olive oil
• 1 lb sweet Italian sausage
• 1 lb hot Italian sausage
• 4 garlic cloves, chopped
• 1 large yellow onion, quartered and thinly sliced
• 1 red bell pepper, cored, seeded, quartered, and thinly sliced
• 2 cubanelle peppers, seeded, and thinly sliced (long, light green mild Italian peppers)
• 1 (28 ounce) can chunky-style crushed tomatoes
• freshly ground black pepper
• 1/3 cup grated parmigiano-reggiano cheese
• 1/4 cup flat leaf parsley, chopped
• 1 cup fresh basil, shredded (20 leaves)

Directions

1. Bring a pot of salted water to a boil; cook bucatini al dente, with a bite to it.

2. While the pasta is cooking, heat a very large, deep skillet over medium-high heat.

3. Add the olive oil and all of the sausage; brown and crumble the sausage for 7-8 minutes.

4. Transfer cooked sausage from pan to paper towel lined plates and reserve.

5. Drain off any pan drippings in excess of about 3 tablespoons.

6. Add garlic, onion, and peppers to the pan; stir/saute 6-7 minutes, cooking until just tender.

7. Add in the tomatoes and heat them through.

8. Add the sausage back to the pan and combine; season to taste with salt and black pepper.

9. Drain the pasta and add to the pan; stir in the cheese, parsley, and basil; serve immediately.

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