Good Fennels Pasta

1. 1

   Place a large pot of water on to boil for the pasta.

2. 2

   Salt the water and add the bucatini and cook it to al dente.

3. 3

   While the water comes to a boil and the pasta cooks, make the sauce.

4. 4

   Heat a large, deep nonstick skillet over medium-high heat.

5. 5

   Add 1 tablespoon of the EVOO, once around the pan.

6. 6

   Add the sausage to the skillet and break up the sausage into small bits.

7. 7

   Brown the sausage all over, then transfer it to a paper-towel-lined plate.

8. 8

   Return the pan to the heat and add the remaining 2 tablespoons of EVOO, the garlic, onions, fennel, and peppers.

9. 9

   Season the vegetables with salt and pepper.

10. 10

    Cook, turning frequently, 7 to 8 minutes, until tender, but do not allow the fennel and onions to brown.

11. 11

    Reduce the heat a bit if they begin to.

12. 12

    Add the wine or stock next and reduce for 2 minutes Stir in the tomatoes and slide the sausage back into the pan.

13. 13

    Reduce the heat to a simmer and cook until the pasta is done.

14. 14

    Drain the pasta very well and add it to the sauce.

15. 15

    Sprinkle the pasta with 1/2 cup cheese (a couple of handfuls), then toss the pasta with the thick sauce to combine.

16. 16

    Transfer the pasta to a large shallow platter and cover the pasta with basil leaves.

17. 17

    Serve it with extra cheese and pass crusty bread at the table to mop up the plates.

* Per serving · 4 servings · Values may vary.