Good Fennels Pasta

I make this one to watch with Good Fellas. Shave the garlic nice and thin, like Pauly, but don't use a razor blade like he does in the movie[. A sharp knife is fine.]

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound bucatini pasta (hollow fat spaghetti)
  • Salt
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound bulk sweet 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 or stock, eyeball it
  • 1 (28-ounce) can crushed San Marzano (Italian imported) tomatoes
  • 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
  • 1 cup basil, 20 leaves, shredded or torn
  • Crusty bread, for mopping
Directions
  • Place a large pot of water on to boil for pasta. Salt water and add bucatini and cook to al dente.

  • While water comes to boil and pasta cooks, make the sauce. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate. Return pan to heat and add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 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 or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.

  • Drain the pasta very well and add to the sauce. Sprinkle the pasta with 1/2 cup cheese, a couple of handfuls, then toss pasta with thick sauce to combine. Transfer pasta to a large shallow platter and cover with the pasta with basil leaves. Serve with extra cheese and pass crusty bread at the table to mop up the plates.


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