Dinner Tonight: Bucatini Con Salsicce (Bucatini With Sausage) Recipe

• 3/4 pound sweet Italian sausage, preferably without fennel seeds
• 1/2 cup white wine
• 1/3 cup whole pickled peperoncini, drained, preferably Tuscan-style
• 3 tablespoons extra virgin olive oil, plus more for serving
• 3 plump garlic cloves, peeled and sliced
• 1 28-ounce cans Italian plum tomatoes, crushed by hand
• 1 pound bucatini (or another long pasta)
• 1/2 cup freshly grated pecorino cheese, plus more for passing

1. Slit the casings of the sausages lengthwise and turn the meat out into a bowl. Break it up into small pieces with your hands, then add the wine and toss until the meat is moistened. Remove the stems and seeds of the peppers, then slice into 1/4-inch rings, crosswise.
2. Heat the olive oil in a large (12-inch) skillet over medium heat. Add the garlic slices and cook until golden, then add the sausage mixture. Spread it out, breaking up any clumps, and cook until the moisture has mostly evaporated. When the sausage begins to render and sizzle, add the pepperoncini and cook for an additional minute or two.
3. Pour in the tomatoes plus 1 cup of water and bring to a boil. Turn down to a simmer and cook until the liquid dramatically reduces by half, stirring occasionally, about 45 minutes. It should be a thick enough consistency to cling well to the pasta.
4. In the meantime, bring a large pot of salty water to boil and cook the pasta until al dente. When it it done cooking, drain and add it to the skillet, reserving some pasta cooking water. Toss the pasta and sauce together for another minute, adding pasta water if necessary to loosen the sauce. Turn off the heat and transfer to bowls. Top with Pecorino and a drizzle of olive oil, if desired.

sweet italian sausage, white wine, peperoncini, extra virgin olive oil, garlic, italian plum tomatoes, bucatini, freshly grated pecorino cheese

Taken from www.seriouseats.com/recipes/2010/02/dinner-tonight-bucatini-con-salsicce-sausage-pickled-peperoncini-recipe.html (may not work)