Bucatini with Sausage, Peppers, and Onions
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
1/2 lb bucatini pasta
1 Tbsp olive oil
1 lb bulk sweet Italian sausage
1 lb 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, seeded and thinly sliced
1 (15-oz) can chunky-style crushed tomatoes
Freshly ground black pepper
1/3 cup grated Parmigiano-Reggiano
1/4 cup fresh flat-leaf parsley, chopped
1 cup (20 leaves) fresh basil, torn or shredded
Bring a large pot of water to boil. When boiling, add salt (at least 2 Tbsp) and pasta, and cook according to package directions. Drain and set aside.
Heat a very large, deep skillet over medium-high heat. Add olive oil and all of the sausage. Brown and crumble the sausage, 7 to 8 minutes. Remove sausage to a paper towel-lined plate and reserve. Drain off pan drippings, leaving 3 Tbsp in the pan. Add the garlic, onion, and peppers to the pan and cook until tender, 6 to 7 minutes. Once tender, add tomatoes and heat through. Add sausage back to the pan and combine. Season the mixture with a bit of salt and fresh black pepper. Add the sausage mixture to the pasta, and stir in cheese, parsley, and basil.