Twice-Cooked Bucatini with Fennel Sausage

Method

1. Prep and measure everything first; this bucatini moves fast once the pan is hot.

2. Heat olive oil over medium-high until shimmering.

3. Add garlic cloves and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with Parmigiano-Reggiano and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.