Ingredients
- 1 tbl olive oil
- 8 oz italian sausage , removed from casings
- 2 small onions , sliced (about 11/2 cups)
- 1 each - red , yellow and orange bell peppers, sliced
- 4 garlic cloves , thinly sliced
- 1/4 cup dry white wine
- 1 (28-ounce) can whole san marzano tomatoes, crushed by hand
- 1 tsp italian seasoning
- salt & pepper
- crushed red pepper flakes
- 1 pound bucatini
- 1/2 cup fresh italian parsley leaves , chopped
- 1/2 cup locatelli cheese
Instructions
-
bring a large pot of salted water to a boil for pasta.
-
in a large skillet over medium-high heat, add the olive oil.
-
add the sausage.
-
cook and crumble with a wooden spoon until the sausage is well browned, about 4 minutes.
-
reduce the heat to medium, add the onions & peppers and cook until soft, about 8 minutes.
-
add the garlic and cook 1 minute.
-
pour in the wine and reduce, about 2 minutes.
-
add the tomatoes and 1 cup water rinsed in the can.
-
stir in the italian seasoning and season with salt & pepper and red pepper flakes.
-
adjust the heat to low and simmer while the pasta cooks.
-
when the pasta is done, remove it with tongs and add directly to the sauce.
-
add the parsley.
-
toss to coat the pasta in the sauce.
-
remove the skillet from the heat, sprinkle with the locatelli, toss, and serve.
