Bucatini With Sausage, Peppers, And Onions

• salt
• 1/2 lb bucatini pasta
• 1 tablespoon extra virgin olive oil
• 1 lb sweet Italian sausage
• 1 lb hot Italian sausage
• 4 garlic cloves, chopped
• 1 large yellow onion, quartered and thinly sliced
• 1 red bell pepper, cored, seeded, quartered, and thinly sliced
• 2 cubanelle peppers, seeded, and thinly sliced (long, light green mild Italian peppers)
• 1 (28 ounce) can chunky-style crushed tomatoes
• freshly ground black pepper
• 1/3 cup grated parmigiano-reggiano cheese
• 1/4 cup flat leaf parsley, chopped
• 1 cup fresh basil, shredded (20 leaves)

1. Bring a pot of salted water to a boil; cook bucatini al dente, with a bite to it.
2. While the pasta is cooking, heat a very large, deep skillet over medium-high heat.
3. Add the olive oil and all of the sausage; brown and crumble the sausage for 7-8 minutes.
4. Transfer cooked sausage from pan to paper towel lined plates and reserve.
5. Drain off any pan drippings in excess of about 3 tablespoons.
6. Add garlic, onion, and peppers to the pan; stir/saute 6-7 minutes, cooking until just tender.
7. Add in the tomatoes and heat them through.
8. Add the sausage back to the pan and combine; season to taste with salt and black pepper.
9. Drain the pasta and add to the pan; stir in the cheese, parsley, and basil; serve immediately.

salt, bucatini pasta, extra virgin olive oil, sweet italian sausage, hot italian sausage, garlic, yellow onion, red bell pepper, cubanelle peppers, chunkystyle crushed, freshly ground black pepper, cheese, flat leaf parsley, fresh basil

Taken from www.food.com/recipe/bucatini-with-sausage-peppers-and-onions-176582 (may not work)