Good Fennels Pasta

• Salt
• 1 pound bucatini (hollow fat spaghetti) or other long-cut pasta
• 3 tablespoons EVOO (extra-virgin olive oil)
• 1 pound bulk sweet Italian sausage
• 4 garlic cloves, very thinly sliced
• 1 medium onion, very thinly sliced
• 1 fennel bulb, trimmed, quartered, cored, and very thinly sliced
• 2 cubanelle peppers, seeded and very thinly sliced
• Black pepper
• 1 cup dry white wine or stock (eyeball it)
• 1 28-ounce can crushed tomatoes, such as San Marzano
• 1/2 cup grated Parmigiano-Reggiano cheese (eyeball it), plus some to pass at the table
• 1 cup fresh basil, 20 leaves, shredded or torn
• Crusty bread, for mopping

1. Place a large pot of water on to boil for the pasta.
2. Salt the water and add the bucatini and cook it to al dente.
3. While the water comes to a boil and the pasta cooks, make the sauce.
4. Heat a large, deep nonstick skillet over medium-high heat.
5. Add 1 tablespoon of the EVOO, once around the pan.
6. Add the sausage to the skillet and break up the sausage into small bits.
7. Brown the sausage all over, then transfer it to a paper-towel-lined plate.
8. Return the pan to the heat and add the remaining 2 tablespoons of EVOO, the garlic, onions, fennel, and peppers.
9. Season the vegetables with salt and pepper.
10. Cook, turning frequently, 7 to 8 minutes, until tender, but do not allow the fennel and onions to brown.
11. Reduce the heat a bit if they begin to.
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. Reduce the heat to a simmer and cook until the pasta is done.
14. Drain the pasta very well and add it to the sauce.
15. Sprinkle the pasta with 1/2 cup cheese (a couple of handfuls), then toss the pasta with the thick sauce to combine.
16. Transfer the pasta to a large shallow platter and cover the pasta with basil leaves.
17. Serve it with extra cheese and pass crusty bread at the table to mop up the plates.

salt, bucatini, evoo, sausage, garlic, onion, fennel bulb, cubanelle peppers, black pepper, white wine, tomatoes, cheese, fresh basil, crusty bread

Taken from www.epicurious.com/recipes/food/views/good-fennels-pasta-374677 (may not work)