Bucatini with Sausage, Pepper, and Onions

By learen

This is one of Rachel Ray's 30 minute meals. Although it usually takes me a little longer than half an hour, this is an incredible dish and could easily be done for guests!!!

I couldn't find bucatini pasta or cubanelle peppers in regular grocery stores so I used fettucine and anaheim peppers. It was wonderful. Bucatini is a long spaghetti noodle that is like a straw because it has a hole all the way through.

Ingredients

• 1/2 lb bucatini pasta
• 1 T olive oil(once around the pan)
• 1 lb bulk sweet Italian Sausage
• 1 lb bulk hot Italian sausage
• 4 garlic cloves, chopped
• 1 large yellow onion, quartered and sliced
• 1 red bell pepper, cored, seeded, and thinly sliced
• 2 cubanelle peppers, seeded and thinly sliced
• 1 can crushed tomatoes
• freshly ground pepper
• 1/3 cup grated Parmesan cheese
• 1/4 c flat leaf parsley, chopped
• 1 c fresh basil, torn or shredded

Preparation

Step 1

Bring a pot of water to boil for the pasta and season with salt. Cook to al dente stage.

Heat a very large deep skillet over med high heat and add olive oil. Add all the sausage, brown and crumble, about 7-8 minutes. Remove from the pan onto a plate line with paper towel and reserve. Empty the pan of all but 3T drippings. Add the garlic, onion and peppers to the pan and toss them in the fat, cooking them until tender. About 6-7 minutes.

Once the peppers and onions are tender, add the tomatoes and heat them through. Add the sausage back and combine. Season with salt and pepper. Drain the pasta and add to pan or mix in a large pasta bowl. Stir in the cheese, parsley, and basil.