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Ingredients
3/4 Pound Bucatini (hollow Fat spaghetti)
OR
Thin spaghetti
Salt
3 Tablespoons extra virgin olive oil, divided
1 Pound sweet Italian sausage
4 Garlic cloves, thinly sliced
1 Fennel bulb, trimmed, quartered & core cut away, very thinly sliced
1 Small yellow onion, very thinly sliced
2 Bell peppers, seeded & very thinly sliced
Salt & pepper to taste
1 Cup dry white wine or stock
1 (28 oz) Jar fire roasted diced tomatoes
1/2 Cup grated Parmigiano Reggiano cheese
1 Cup basil leaves, shredded
Crusty bread
Instructions
Place a large pot of water on to boil for pasta. Salt water, add pasta and cook to al dente.
Meanwhile, heat a large, deep nonstick skillet over medium high heat. Add about 1 tablespoon extra virgin olive oil. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate.
Return pan to heat and add 2 tablespoons extra virgin olive oil, the garlic, fennel, onions and peppers, season with salt and pepper. Cook turning frequently for 7 to 8 minutes until tender but do not allow the fennel and onions to brown. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.
When pasta is done, drain very well and add to the sauce. Sprinkle with 1/2 cup cheese then toss pasta with sauce to combine. Transfer pasta to a large shallow platter and cover with basil leaves.
Serve with extra cheese and crusty bread.