Penne with Fennel, Onions, and Sausage

Ingredients
1 pound penne pasta
Salt
3 tablespoons extra-virgin olive oil, divided
1 pound bulk hot 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 (28-ounce) can crushed San Marzano (Italian imported) tomatoes
1 cup grated Parmigiano-Reggiano, plus some to pass at table
1 cup basil, 20 leaves, shredded or torn
Crusty bread, for mopping

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate.

Return pan to heat and add 2 tablespoons extra-virgin olive oil, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown – reduce heat a bit if they begin to. Add the wine or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.

Meanwhile, place a large pot of water on to boil for pasta. Salt water and add penne and cook to al dente.

Drain pasta and add to the sauce. Sprinkle the pasta with 1 cup cheese, then toss pasta with thick sauce to combine. Sprinkle basil leaves on top. Serve with extra cheese and pass crusty bread at the table to mop up the plates.