This hearty, savory pasta brings together all the comforting flavors of an Italian farmhouse kitchen. Sweet Italian sausage, tender fennel, onions, garlic, and soft cubanelle peppers simmer in a rich San Marzano tomato sauce, coating each strand of thick bucatini. Finished with Parmigiano-Reggiano and fresh basil, it’s a deeply satisfying dish perfect for cool evenings, Sunday suppers, or anytime you’re craving a generous bowl of pasta with real character.
INGREDIENTS:
1 pound bucatini pasta
Salt
3 tablespoons extra-virgin olive oil, divided
1 pound bulk sweet Italian sausage
4 cloves garlic, very thinly sliced
1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced
1 small yellow onion, very thinly sliced
2 cubanelle peppers, seeded and very thinly sliced
Salt and pepper, to taste
1 cup dry white wine or chicken stock
1 (28-ounce) can crushed San Marzano tomatoes
1/2 cup grated Parmigiano-Reggiano, plus more for serving
1 cup fresh basil leaves, shredded
METHOD:
Bring a large pot of salted water to a boil. Add bucatini and cook until al dente. Reserve a splash of pasta water if needed for thinning the sauce.
While water heats, warm 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add sausage, breaking it into small pieces as it cooks. When fully browned, transfer sausage to a paper towel–lined plate.
Return skillet to medium heat. Add remaining 2 tablespoons olive oil. Add garlic, fennel, onions, and cubanelle peppers. Season with salt and pepper. Cook 7–8 minutes, stirring often, until vegetables are tender but not browned.
Add wine or stock, increase heat, and simmer 2 minutes to reduce. Stir in crushed tomatoes and the browned sausage. Reduce heat to a gentle simmer and cook 10–15 minutes, until slightly thickened.
Drain pasta well and add directly to the sauce.
Sprinkle in 1/2 cup Parmigiano-Reggiano and toss until pasta is fully coated.
Transfer to a serving platter and top generously with fresh basil.
Serve with extra grated cheese at the table.
SERVING SUGGESTIONS:
- Add a simple arugula salad with lemon and olive oil for a bright contrast.
- Pair with crusty Italian bread to soak up the sauce.
- Serve with roasted broccolini or sautéed greens for a complete meal.
- A glass of crisp Italian white (Verdicchio or Pinot Grigio) complements the fennel and sausage beautifully.
CHEF NOTES:
- Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning “hole,” while bucato means “pierced.”
- Cubanelle peppers are a variety of sweet peppers. When unripe, cubanelle peppers are light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers, they have thinner flesh, are longer, and have a slightly more wrinkled appearance.
YIELD: 4-6 servings
SOURCE: Adapted from a recipe by Rachael Ray
