Description
A hearty fusion pasta dish combining spicy Italian sausage, colorful peppers, wide noodles, and a wine-tomato sauce brightened with fresh herbs.
Ingredients
- 8 oz pappardelle or other wide egg noodles
- 1 lb Italian sausage (spicy or mild), casings removed
- 2 Tbsp olive oil
- 1 large onion, thinly sliced
- 3 bell peppers (red, yellow, orange), thinly sliced
- 3–4 cloves garlic, minced
- ½ tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ½ tsp black pepper
- ½ cup dry white wine (Pinot Grigio or Chardonnay)
- 1 can (14–28 oz) diced or crushed tomatoes (undrained)
- ¼ cup fresh basil, chopped or julienned
- 2 Tbsp fresh parsley, chopped (optional)
- ¼ cup freshly grated Parmesan, for garnish
Instructions
- Cook noodles in salted boiling water until al dente; drain, reserving ½ cup pasta water.
- Heat olive oil in a large skillet over medium heat. Add sausage and brown, breaking into crumbles; remove and set aside.
- In same skillet, sauté onion until softened (~5 min), then add garlic, Italian seasoning, red pepper flakes, salt and pepper; cook 1 min until fragrant.
- Add sliced peppers and cook ~2–3 min until slightly tender.
- Pour in wine and scrape browned bits; simmer until reduced by half (~5 min).
- Stir in tomatoes (with juices) and return sausage; simmer ~10 min to meld flavors.
- Add noodles and toss to coat; if sauce is too thick, loosen with reserved pasta water.
- Stir in basil and parsley, cook 1–2 min. Season to taste.
- Serve topped with Parmesan and additional basil.
Notes
- Adjust red pepper flakes to taste for spiciness.
- You can swap in chicken or turkey sausage, or omit for vegetarian (add mushrooms/zucchini).
- For extra depth, use fire‑roasted tomatoes.
- Leftovers keep 3–5 days; reheat with a splash of wine or broth.