Bucatini with Sausage, Peppers, and Onions Recipe

Name: Bucatini with Sausage, Peppers, and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1/2 pound bucatini pasta; 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan); 1 pound bulk sweet Italian sausage; 1 pound bulk hot Italian sausage; 4 garlic cloves, chopped; 1 large yellow onion, quartered, then thinly sliced; 1 red bell pepper, cored, seeded, quartered, and thinly sliced; 2 cubanelle peppers (long, light green mild Italian peppers), seeded and thinly sliced; 1 can chunky-style crushed tomatoes; Freshly ground black pepper; 1/3 cup grated Parmigiano-Reggiano (2 handfuls); 1/4 cup fresh flat-leaf parsley (a couple handfuls), chopped; 1 cup (20 leaves) fresh basil, torn or shredded

Servings: persons

Salt
1/2 pound bucatini pasta
1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
1 pound bulk sweet Italian sausage
1 pound bulk hot Italian sausage
4 garlic cloves, chopped
1 large yellow onion, quartered, then thinly sliced
1 red bell pepper, cored, seeded, quartered, and thinly sliced
2 cubanelle peppers (long, light green mild Italian peppers), seeded and thinly sliced
1 can chunky-style crushed tomatoes
Freshly ground black pepper
1/3 cup grated Parmigiano-Reggiano (2 handfuls)
1/4 cup fresh flat-leaf parsley (a couple handfuls), chopped
1 cup (20 leaves) fresh basil, torn or shredded

1
Bring a pot of water to a boil for the pasta and season the water with some salt.
2
Cook bucatini al dente, with a bite to it.
3
Heat a very large, deep skillet over medium-high heat.
4
Add the EVOO and all of the sausage.
5
Brown and crumble the sausage, 7 to 8 minutes.
6
Remove from the pan to a plate lined with a paper towel and reserve.
7
Drain off any pan drippings in excess of about 3 tablespoons.
8
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.
9
Combine the greens and herbs for the salad (see below) with your pocket of time here.
10
Youll have time to spare.
11
Got vino?
12
Once the peppers and onions are tender, add the tomatoes and heat them through.
13
Add the sausage back and combine.
14
Season the mixture with a little salt and lots of black pepper.
15
Drain the pasta and add to pan.
16
Stir in the cheese, parsley, and basil.
17
Serve immediately.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salt, 1/2 pound bucatini pasta, 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan), 1 pound bulk sweet Italian sausage, and more.

Yes, Bucatini with Sausage, Peppers, and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bucatini with Sausage, Peppers, and Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions