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.
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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By MarketingJonz
Phoenix, AZ
on October 23, 2011
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For those who thought it was bland - just use hot Italian sausage. I added a couple of tablespoons of balsamic vinegar at the end to round it out. Quick and tasty!
By lir_27
on February 24, 2011
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I was extremely disappointed by this one.I feel like this dish was very bland in flavor. The night that I made this meal, my husband and I both thought it was just okay. And since it is just me and my husband I we had plenty of leftovers and we brought some for lunch the next day. It was horrible! The sausage had lost all of its flavor and the pasta and vegetables were soggy. We both agreed this one is not one that we will every make again!
By Psf91308
St. John, IN
on March 18, 2010
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My husband and I weren't really expecting too much from this pasta BUT WOW it was excellent! As always, we added more garlic. We also cooked it slow and let it simmer for a good hour or more before adding the pasta. We used a nice dry white wine while making the sauce and then added a little chicken stock while we let it simmer so it didn't get to thick. Served it with crusty bread and roasted garlic. Don't see how you can go wrong with this dish.
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