Bucatini With Sausage, Peppers, and Onions |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From 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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