Bucatini With Sausage, Peppers, and Onions

From Rachael Ray

• Ready In: 50 mins
• Serves: 6

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.