Bucatini With Sausage, Peppers, And Onions - cooking recipe

Ingredients

salt
1/2 lb bucatini pasta
1 tablespoon extra virgin olive oil
1 lb sweet Italian sausage
1 lb hot Italian sausage
4 garlic cloves, chopped
1 large yellow onion, quartered and thinly sliced
1 red bell pepper, cored, seeded, quartered, and thinly sliced
2 cubanelle peppers, seeded, and thinly sliced (long, light green mild Italian peppers)
1 (28 ounce) can chunky-style crushed tomatoes
freshly ground black pepper
1/3 cup grated parmigiano-reggiano cheese
1/4 cup flat leaf parsley, chopped
1 cup fresh basil, shredded (20 leaves)

Preparation

Bring a pot of salted water to a boil; cook bucatini al dente, with a bite to it.
While the pasta is cooking, heat a very large, deep skillet over medium-high heat.
Add the olive oil and all of the sausage; brown and crumble the sausage for 7-8 minutes.
Transfer cooked sausage from pan to paper towel lined plates and reserve.
Drain off any pan drippings in excess of about 3 tablespoons.
Add garlic, onion, and peppers to the pan; stir/saute 6-7 minutes, cooking until just tender.
Add in the tomatoes and heat them through.
Add the sausage back to the pan and combine; season to taste with salt and black pepper.
Drain the pasta and add to the pan; stir in the cheese, parsley, and basil; serve immediately.