Ingredient
- 8 oz wide egg noodles (or pappardelle pasta)
- 2 tbsp olive oil
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1/2 cup dry white wine
- 1 can (14.5 oz) diced tomatoes, with juice
- 1/4 cup fresh basil, chopped (plus more for garnish)
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook egg noodles or pappardelle according to package directions until al dente.
- Drain and set aside.
- Cook the sausage
- Heat olive oil in a large skillet over medium-high heat.
- Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Transfer sausage to a plate and set aside.
- Sauté the vegetables
- In the same skillet, add onion and bell peppers.
- Cook until softened, about 5–6 minutes.
- Stir in garlic, Italian seasoning, and crushed red pepper flakes; cook for another 30 seconds.
- Deglaze with wine
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet.
- Let simmer for 2–3 minutes until the wine reduces slightly.
- Add tomatoes & sausage
- Stir in diced tomatoes with their juice and return the sausage to the skillet.
- Let the mixture simmer for 5–7 minutes to meld flavors.
- Toss pasta with sauce
- Add cooked pasta to the skillet.
- Toss well until noodles are coated with sauce.
- Stir in fresh basil, then taste and adjust seasoning with salt and pepper.
- Serve
- Plate the noodles and sprinkle generously with Parmesan cheese.
- Garnish with extra fresh basil and serve hot.
If you want, I can also give you a spicy version that leans even more toward Thai drunken noodles with chili paste and fresh herbs while still keeping the Italian base. That would make this fusion dish pop even more.