Ingredients
For the Noodles:
- 8 oz pappardelle noodles or fettuccine
- Salt for the pasta water
For the Sauce:
- 1 tablespoon olive oil
- 1 lb Italian sausage (mild or spicy, based on preference)
- 1 large onion, sliced
- 1 bell pepper, sliced (red or yellow for color)
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup dry white wine (such as Pinot Grigio)
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Cook the Noodles:
- Bring a large pot of salted water to a boil.
- Add the pappardelle or fettuccine and cook according to package instructions until al dente.
- Drain and set aside.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through.
- Remove the sausage from the skillet and set aside.
- In the same skillet, add the sliced onion and bell pepper. Sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the cherry tomatoes and cook for a couple of minutes until they start to soften.
- Pour in the white wine, stirring to scrape up any browned bits from the bottom of the skillet. Let it simmer for a few minutes until slightly reduced.
- Add the diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine.
- Return the cooked sausage to the skillet. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
- Combine:
- Add the cooked noodles to the skillet with the sauce, tossing to coat the noodles evenly.
- Cook for an additional 2-3 minutes until the noodles are heated through and well coated with the sauce.
- Serve:
- Garnish with fresh basil leaves and grated Parmesan cheese.
- Serve hot and enjoy!
