Good Fennels Pasta Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1461
FAT
165%
CHOL
79%
SOD
162%

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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil, divided

1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced

2 cubanelle peppers, seeded and very thinly sliced

1/2 cup grated Parmigiano-Reggiano, plus some to pass at table

Crusty bread, for mopping

Pepper

1 cup dry white wine or stock, eyeball it

1 pound bucatini pasta (hollow fat spaghetti)

1 pound bulk sweet Italian sausage

1 small yellow onion, very thinly sliced

Salt

4 cloves garlic, very thinly sliced

1 (28-ounce) can crushed San Marzano (Italian imported) tomatoes

1 cup basil, 20 leaves, shredded or torn

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