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1
Remove the sausage meat from the casings, and put it in a large bowl.
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2
Break it up with your fingers into the smallest possible bits, pour the white wine over it, and toss the crumbled meat until its evenly moistened.
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3
Remove the stems of the drained peperoncini, scrape out the seeds (or leave some, if you like it hot), and slice the peppers crosswise into 1/4-inch rings.
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4
Pour the olive oil into the skillet, and set it over medium heat.
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5
Scatter in the sliced garlic, and cook, stirring occasionally, until golden, about 3 minutes.
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6
Toss the sausage meat into the skillet, and spread it out, breaking apart any clumps, and stirring with the oil and garlic.
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7
Raise the heat a bit, and cook for 5 minutes or so, stirring now and then, as the meat juices bubble and evaporate.
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8
When the pan is dry and the sausage starts sizzling, season it with the salt, and scatter the peperoncini slices in the pan.
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9
Stir and cook for a minute or two, until the peppers are sizzling, too.
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10
Pour in the crushed tomatoes and 3 cups of water (with which you sloshed out the tomato containers), and stir well.
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11
Cover the pan, bring the liquid to a boil over high heat, then set the cover ajar and adjust the heat to keep a steady bubbling boil.
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12
Cook for an hour or so, until the sauce has reduced by nearly half, stirring more frequently as it thickens; if it is still loose, cook uncovered for a few minutes more.
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13
When the sauce has a consistency you like for dressing pasta, turn off the heat.
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14
You can use some of the sauce right awayyoull need half of it to dress a pound of bucatinior let it cool (then refrigerate or freeze) for later use.
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15
For the pasta: Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a rolling boil.
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16
Drop in the bucatini, stirring and separating the strands.
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17
Cover the pot, return the water to a boil over high heat, then set the cover ajar and cook the pasta until barely al dente.
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18
Meanwhile, heat half the sausage sauce in the big skillet back to a bare simmer; if it has cooled and thickened, loosen it with some of the pasta water.
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19
When done, lift the bucatini from the pot, let drain for a moment, and drop it into the sauce.
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20
Toss together for a minute or two, until all the strands are coated and perfectly al dente.
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21
Turn off the heat, sprinkle the 1/2 cup grated cheese over the pasta, and toss well.
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22
Finish with a drizzle of olive oil if you like, and toss again.
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23
Spoon the pasta into warm bowls, and serve immediately, with more cheese at the table.
