FENNELS WITH BUCATANI PASTA

By Sube

Ingredients

• 1 pound bucatini pasta
• Salt
• 3 tbsp. EVOO, divided
• 1 pound Italian Sausage
• 4 cloves garlic, very thinly sliced
• 1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced
• 1 small yellow onion, very thinly sliced
• 2 cubanelle peppers, seeded and very thinly sliced
• Pepper
• 1 cup dry white wine
• 1 can crushed San Marzano tomatoes (28 oz)
• 1/2 cup Parmigiano Reggiano
• 1 cup basil, shredded or torn

Preparation

Step 1

Boil the Pasta.

Heat a large skillet over medium high heat. Add 1 tbsp. EVOO. Add sausage in the skillet and break up the sausage into small bits. Brown sausage oll over then transfer to a paper towel lined plate. Return pan to heat and add 2 tbsp. EVOO, add the garlic, fennel, onions and pepper. Season the vegetables with salt and pepper. Cook , turning frequently 7-8 minutes until tender but do not allow the fennel and onions to brown, reduce heat a bit if they begin to. Add the wine next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook.

Drain the pasta very well and add to the sauce. Sprinkle the pasta with the cheese and add basil.