Bucatini looks like fat spaghetti that’s hollow in the middle, like drinking straws made of pasta.
Recipe information
Yield
4 big servings
Ingredients
Preparation
Step 1
Bring a pot of water to a boil for the pasta and season the water with some salt. Cook bucatini al dente, with a bite to it.
Step 2
Heat a very large, deep skillet over medium-high heat. Add the EVOO and all of the sausage. Brown and crumble the sausage, 7 to 8 minutes. Remove from the pan to a plate lined with a paper towel and reserve. Drain off any pan drippings in excess of about 3 tablespoons. Add the garlic, onion, and peppers to the pan and toss and turn them in the fat, cooking them until just tender, 6 to 7 minutes. Combine the greens and herbs for the salad (see below) with your pocket of time here. You’ll have time to spare. Got vino?
Step 3
Once the peppers and onions are tender, add the tomatoes and heat them through. Add the sausage back and combine. Season the mixture with a little salt and lots of black pepper. Drain the pasta and add to pan. Stir in the cheese, parsley, and basil. Serve immediately.
