Good Fennels Pasta

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

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Ingredients for 4 servings

1 pound bucatini pasta (hollow fat spaghetti)

Salt

3 tablespoons extra virgin olive oil (EVOO), divided

1 pound bulk sweet Italian sausage

4 cloves garlic, very thinly sliced

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

1 small yellow onion, very thinly sliced

2 cubanelle peppers, seeded and very thinly sliced

Pepper

1 cup dry white wine or stock, eyeball it

1 can crushed San Marzano (Italian imported) tomatoes (28 ounces)

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

1 cup basil, 20 leaves, shredded or torn

Crusty bread, for mopping

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