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1
Place a large pot of water on to boil for pasta.
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2
Salt water and add bucatini and cook to al dente.
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3
While water comes to boil and pasta cooks, make the sauce.
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4
Heat a large, deep nonstick skillet over medium high heat.
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5
Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
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6
Add sausage to the skillet and break up the sausage into small bits.
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7
Brown sausage all over then transfer to a paper towel lined plate.
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8
Return pan to heat and add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, the garlic, fennel, onions and peppers.
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9
Season the vegetables with salt and pepper.
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10
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.
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11
Add the wine or stock next and reduce 2 minutes.
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12
Stir in the tomatoes and the sausage.
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13
Reduce heat to a simmer and cook until pasta is done.
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14
Drain the pasta very well and add to the sauce.
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15
Sprinkle the pasta with 1/2 cup cheese, a couple of handfuls, then toss pasta with thick sauce to combine.
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16
Transfer pasta to a large shallow platter and cover with the pasta with basil leaves.
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17
Serve with extra cheese and pass crusty bread at the table to mop up the plates.
