SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Friday: What Celeb Left Cameron Diaz Star Struck? And the Biggest Wish Ever Granted on Our Show!

ADVERTISEMENT

Sausage and Pepperonata Bucatini

Serves 2 as entre or 3-4 as a side or starter

Originally aired

INGREDIENTS
  • Salt
  • 1/2 pound bucatini
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1/2 pound store-bought bulk, Italian sweet sausage
  • 1 small red or yellow onion, finely chopped
  • 2 large cloves garlic, finely chopped or grated
  • Black pepper
  • 1 red, plus 1 yellow bell pepper, seeded, quartered lengthwise, then thinly sliced
  • 1 cubanelle pepper, seeded and halved lengthwise then thinly sliced across
  • 1 tablespoon sugar
  • About 3 tablespoons white, balsamic vinegar
  • A handful of flat-leaf parsley, chopped
  • A handful of basil leaves, torn or shredded
  • Freshly grated Parmigiano-Reggiano cheese, a handful, plus some to pass at table
PREPARATION

Heat a pot of water to boil for pasta, salt water and cook to al dente. Heads up: take out about 1/4 cup starchy water just before you drain pasta.

While pasta water comes to a boil and pasta cooks, heat EVOO, a couple of turns of the pan, in a large skillet over medium-high heat. Add sausage, brown and crumble then add onions and garlic and soften a couple of minutes. Add peppers and cook to tender, 7-8 minutes more. Sprinkle in sugar then add vinegar to dissolve it and deglaze with starchy cooking water. Add drained pasta to pan, toss pasta with parsley, basil and cheese.

PRESENTATION
COMMENTS