Bucatini looks like fat spaghetti that’s hollow in the middle, like drinking straws made of pasta.

　　

Ingredients

4 big servings

　　Salt

　　1/2 pound bucatini pasta

　　1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)

　　1 pound bulk sweet Italian sausage

　　1 pound bulk hot Italian sausage

　　4 garlic cloves, chopped

　　1 large yellow onion, quartered, then thinly sliced

　　1 red bell pepper, cored, seeded, quartered, and thinly sliced

　　2 cubanelle peppers (long, light green mild Italian peppers), seeded and thinly sliced

　　1 can chunky-style crushed tomatoes

　　Freshly ground black pepper

　　1/3 cup grated Parmigiano-Reggiano (2 handfuls)

　　1/4 cup fresh flat-leaf parsley (a couple handfuls), chopped

　　1 cup (20 leaves) fresh basil, torn or shredded

　　

Step 1

Bring a pot of water to a boil for the pasta and season the water with some salt. Cook bucatini al dente, with a bite to it.

　　

Step 2

Heat a very large, deep skillet over medium-high heat. Add the EVOO and all of the sausage. Brown and crumble the sausage, 7 to 8 minutes. Remove from the pan to a plate lined with a paper towel and reserve. Drain off any pan drippings in excess of about 3 tablespoons. Add the garlic, onion, and peppers to the pan and toss and turn them in the fat, cooking them until just tender, 6 to 7 minutes. Combine the greens and herbs for the salad (see below) with your pocket of time here. You’ll have time to spare. Got vino?

　　

Step 3

Once the peppers and onions are tender, add the tomatoes and heat them through. Add the sausage back and combine. Season the mixture with a little salt and lots of black pepper. Drain the pasta and add to pan. Stir in the cheese, parsley, and basil. Serve immediately.

　　Rachael Ray's 30-Minute Get Real Meals