Bucatini with sausage and peppers

By grammadot

Ingredients

• 1 tablespoon extra-virgin olive oil
• 8 ounces sweet Italian turkey sausage (2 links), removed from casings
• 1 large onion, sliced (about 1 1/2 cups)
• 1 medium red bell pepper, sliced (about 1 1/2 cups)
• 1 medium yellow bell pepper, sliced (about 1 1/2 cups)
• 4 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• 1 can (28 ounces) whole San Marzano tomatoes, crushed by hand
• 1 teaspoon dried oregano
• Kosher salt
• Crushed red pepper flakes
• 1 pound bucatini
• 1/2 cup fresh Italian parsley leaves, chopped
• 1/2 cup grated grana padano cheese (or Parmesan)

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1 Heat a large pot of well-salted water to a boil for the pasta. Meanwhile, in a large skillet over medium-high heat, add the olive oil and sausage. Cook and crumble with a wooden spoon until the sausage is well browned, about 4 minutes. Reduce the heat to medium, add the onion, red bell pepper and yellow bell pepper; cook until wilted, about 8 minutes, adding a splash of pasta water if the pan seems dry at any point.

2 Add the garlic; cook until fragrant, about 1 minute. Pour in the wine; reduce, about 2 minutes. Add the tomatoes and 2 cups pasta water. Stir in the oregano; season with salt and red pepper flakes. Adjust the heat to maintain a simmer; cook until thick and flavorful, about 20 minutes.

3 When the sauce is almost ready, add the bucatini to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss and serve.