Bucatini with Sausage and Peppers

The combination of bucatini, sausage, and peppers is a tasty and comforting dish. Here’s the recipe with an Italian twist:

Ingredients

• 400 g of bucatini
• 300 g of sausage (preferably Italian type)
• 2 bell peppers (red or yellow, for a color contrast)
• 1 onion
• 2 cloves of garlic
• 400 g of peeled tomatoes or tomato purée
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Pecorino Romano cheese (optional)
• A pinch of chili pepper (optional)
• Fresh basil (for garnish)

Preparation

1. Clean the peppers by removing the seeds and the white internal filaments, and cut them into strips.
2. Remove the sausage casing and crumble it.
3. Finely chop the onion and garlic.
4. In a large pan, heat a drizzle of extra virgin olive oil and sauté the onion and garlic until they become translucent.
5. Add the crumbled sausage and let it brown until it’s well golden.
6. Add the peppers, mix well and let cook for about 10 minutes until they soften.
7. Pour the peeled tomatoes or tomato purée into the pan, add salt, pepper, and if you wish, a pinch of chili pepper to add some spice. Let the tomato sauce cook for about 15-20 minutes on medium-low heat.
8. Meanwhile, bring a pot of generously salted water to a boil and cook the bucatini until al dente.
9. Drain the bucatini and transfer them to the pan with the sausage and pepper sauce. Stir well to flavor them.
10. Serve the bucatini hot, garnished with torn fresh basil and, if desired, a sprinkling of grated Pecorino Romano cheese.

Curiosity

Bucatini is a type of pasta that is very appreciated in Roman and Latium cuisine, often paired with rich and flavorful sauces like ‘amatriciana’ or ‘carbonara’. The name “bucatini” comes from the hole (small aperture) that runs through the length of the pasta. In this recipe, the addition of sausage and peppers enriches the dish with rustic and aromatic flavors typically Mediterranean.

I hope you enjoy this version of the dish and bon appétit!