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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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