12-Year Traditional balsamic ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Tuscan Herb olive oil ·
Bucatini with Italian Sausage, Peppers and Onions
Bucatini with Italian Sausage, Peppers and Onions
Meat and Poultry
Ingredients
- 1/4 cup Fustini's Tuscan Herb olive oil, divided
- 1 large sweet onion, sliced thinly on the bias
- 6 large garlic cloves, sliced thin
- 1 1/2 pounds hot Italian sausage
- 3 Ancient Sweets long peppers (or other sweet red pepper), seeded, ribs removed, sliced thinly
- 8 ounces white or brown mushrooms, quartered
- 1/2 - 1 teaspoon dried hot chili flakes
- 1 tablespoon fennel seeds, crushed with a mortar & pestle
- 2 14 1/2 -ounce cans crushed tomatoes
- salt and pepper to taste
- 3 tablespoons fresh Italian parsley, oregano, basil coarsely chopped
- 1 tablespoon Fustini's 12 Year Traditional balsamic
- 1/2 cup Pecorino Romano, grated
- 1 pound bucatini (or spaghetti, angel hair or penne)
- fresh basil for garnish
Directions
- heat 1/8 cup Fustini's Tuscan Herb olive oil in a large stockpot or Dutch oven and sauté, onions and garlic for about 3 minutes. Add Italian sausage and cook over medium heat until no longer pink, breaking up sausage with a spoon. Add peppers, mushrooms, dried hot chili flakes and fennel seeds to pot and cook for 5 minutes. Add tomatoes and 1 teaspoon salt. Bring to a boil, then lower heat and simmer about 30 minutes, stirring occasionally. Stir in fresh herbs and Fustini's 12 Year Traditional balsamic. Simmer an additional 10-15 mintues.
- Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt. Cook bucatini according to package directions, usually about 10-12 minutes. Drain and reserve about 1/4 cup cooking water, in case of the sauce needing to be thinned out a little. Divide bucatini among warmed pasta bowls and spoon some sauce over. Sprinkle with a little of each cheese and garnish with fresh basil.
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