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Ingredients

• 3/4 pound sweet Italian sausage, preferably without fennel seeds
• 1/2 cup white wine
• 1/3 cup whole pickled peperoncini, drained, preferably Tuscan-style
• 3 tablespoons extra virgin olive oil, plus more for serving
• 3 plump garlic cloves, peeled and sliced
• 1 28-ounce cans Italian plum tomatoes, crushed by hand
• 1 pound bucatini (or another long pasta)
• 1/2 cup freshly grated pecorino cheese, plus more for passing

Description

Serious Eats