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1
Place a large pot of water on to boil for the pasta.
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2
Salt the water and add the bucatini and cook it to al dente.
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3
While the water comes to a boil and the 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 of the EVOO, once around the pan.
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6
Add the sausage to the skillet and break up the sausage into small bits.
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7
Brown the sausage all over, then transfer it to a paper-towel-lined plate.
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8
Return the pan to the heat and add the remaining 2 tablespoons of EVOO, the garlic, onions, fennel, 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.
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11
Reduce the heat a bit if they begin to.
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12
Add the wine or stock next and reduce for 2 minutes Stir in the tomatoes and slide the sausage back into the pan.
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13
Reduce the heat to a simmer and cook until the pasta is done.
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14
Drain the pasta very well and add it to the sauce.
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15
Sprinkle the pasta with 1/2 cup cheese (a couple of handfuls), then toss the pasta with the thick sauce to combine.
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16
Transfer the pasta to a large shallow platter and cover the pasta with basil leaves.
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17
Serve it with extra cheese and pass crusty bread at the table to mop up the plates.
