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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.

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