Fustini's Oils and Vinegars
Bucatini with Italian Sausage, Peppers and Onions

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Bucatini with Italian Sausage, Peppers and Onions


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Bucatini with Italian Sausage, Peppers and Onions



  • 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


Step 1. 

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.

Step 2. 

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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