home cooked dinners by the season

Spicy Italian Sausage Bucatini

Spicy Italian Sausage Bucatini

Serves 4


  • 4 spicy Italian chicken sausages (about 1 pound)
  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 1 tablespoon finely chopped garlic
  • 28 oz canned or carton diced or crushed tomatoes (see note)
  • 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
  • Kosher salt
  • Fresh ground black pepper
  • 8 oz bucatini pasta


Heat 1 tablespoon oil in a large skillet over medium heat; remove sausage from casing and add to oil breaking into bite size pieces and cook until browned.
Push sausage to one side of skillet and add remaining 1 tablespoon of oil; add onions and garlic and cook until softened, 3 to 5 minutes. Stir onions and sausage together.
Add tomatoes and oregano, adjust heat to a simmer and cook until slightly thickened, 15 to 20 minutes. Season with salt and pepper.
Cook bucatini in a large pot of boiling, salted water according to package directions for length of time; drain.
Serve sauce over bucatini noodles.


I prefer using “Pomi” brand tomatoes to the ones in the can. They are packaged in a BPA-free paper carton, all natural and have no sodium added.