Bucatini with Sausage, Peppers, and Onions

• Salt
• 1/2 pound bucatini pasta
• 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
• 1 pound bulk sweet Italian sausage
• 1 pound 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 (long, light green mild Italian peppers), seeded and thinly sliced
• 1 can chunky-style crushed tomatoes
• Freshly ground black pepper
• 1/3 cup grated Parmigiano-Reggiano (2 handfuls)
• 1/4 cup fresh flat-leaf parsley (a couple handfuls), chopped
• 1 cup (20 leaves) fresh basil, torn or shredded

1. Bring a pot of water to a boil for the pasta and season the water with some salt.
2. Cook bucatini al dente, with a bite to it.
3. Heat a very large, deep skillet over medium-high heat.
4. Add the EVOO and all of the sausage.
5. Brown and crumble the sausage, 7 to 8 minutes.
6. Remove from the pan to a plate lined with a paper towel and reserve.
7. Drain off any pan drippings in excess of about 3 tablespoons.
8. Add the garlic, onion, and peppers to the pan and toss and turn them in the fat, cooking them until just tender, 6 to 7 minutes.
9. Combine the greens and herbs for the salad (see below) with your pocket of time here.
10. Youll have time to spare.
11. Got vino?
12. Once the peppers and onions are tender, add the tomatoes and heat them through.
13. Add the sausage back and combine.
14. Season the mixture with a little salt and lots of black pepper.
15. Drain the pasta and add to pan.
16. Stir in the cheese, parsley, and basil.
17. Serve immediately.

salt, bucatini pasta, extravirgin olive oil, sausage, sausage, garlic, yellow onion, red bell pepper, cubanelle peppers, chunkystyle crushed, freshly ground black pepper, parsley, fresh basil

Taken from www.epicurious.com/recipes/food/views/bucatini-with-sausage-peppers-and-onions-374856 (may not work)