Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, thinly sliced
- 3-4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large bell peppers (red, yellow, and orange), thinly sliced
- 1/2 cup dry white wine
- 1 (14 ounces) can diced tomatoes
- 8 ounces pappardelle pasta (or fettuccine)
Garnish
- 1/3 cup freshly grated Parmesan cheese
- Fresh basil leaves, chopped
Instructions
- Cook the Sausage: In a large skillet, warm the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles. Remove the sausage from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the thinly sliced onions and sauté for about 5 minutes until softened. Next, add the minced garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute until fragrant.
- Cook Bell Peppers and Deglaze: Stir in the thinly sliced bell peppers and cook for 2-3 minutes until tender. Pour in the dry white wine, scraping the bottom of the skillet to loosen browned bits. Let the wine simmer and reduce by half, which should take about 5 minutes.
- Add Tomatoes and Sausage, Simmer: Stir in the diced tomatoes and return the cooked sausage to the skillet. Reduce heat to low and simmer the sauce for 10 minutes, stirring regularly. Adjust seasoning with additional salt and pepper to taste.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle pasta until just al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce, gently tossing to coat the noodles evenly. If the sauce is too thick or dry, gradually add reserved pasta water until reaching desired consistency.
- Garnish and Serve: Sprinkle freshly grated Parmesan cheese and chopped fresh basil over the top. Serve immediately and enjoy the vibrant flavors.
Notes
- You can substitute fettuccine if pappardelle is unavailable.
- Adjust the red pepper flakes amount based on your preference for spice.
- Using dry white wine adds depth, but you can substitute with chicken broth for a non-alcoholic version.
- Reserve pasta water carefully to help loosen the sauce if it becomes too thick.
- For a milder flavor, use mild Italian sausage; for more heat, choose spicy Italian sausage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
