Bucatini With Sausage, Peppers, and Onions
(from jjessary’s recipe box)
Source: Rachael Ray (from RecipeThing user saymyname)
Serves 6 peopleCategories: 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
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Bring a pot of salted water to a boil; cook bucatini al dente, with a bite to it.
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While the pasta is cooking, heat a very large, deep skillet over medium-high heat.
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Add the olive oil and all of the sausage; brown and crumble the sausage for 7-8 minutes.
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Transfer cooked sausage from pan to paper towel lined plates and reserve.
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Drain off any pan drippings in excess of about 3 tablespoons.
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Add garlic, onion, and peppers to the pan; stir/saute 6-7 minutes, cooking until just tender.
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Add in the tomatoes and heat them through.
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Add the sausage back to the pan and combine; season to taste with salt and black pepper.
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Drain the pasta and add to the pan; stir in the cheese, parsley, and basil; serve immediately.