16 oz. pappardelle noodles
1 lb. spicy Italian sausage links – casings removed
1 large onion, thinly sliced
1 teaspoon Italian seasoning
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 cloves garlic, minced
1/2 cup white wine
1 (28 oz.) can crushed tomatoes
1/4 tsp. red chili flakes
1/4 – 1/2 cup fresh basil leaves, julienned
Olive oil, as needed
Kosher salt and freshly ground black pepper, to taste
In a large pot of salted boiling water, cook pappardelle according to package directions. It should be al dente. Drain and set aside.
In a large heavy bottomed cast iron skillet or pot, heat 2 tablespoons of olive oil over medium-high heat.
Once hot, add sausage to pan, breaking up into small chunks with a spatula.
Let the sausage cook until it is nicely browned, then remove to a plate and set aside.
Using the same pan, add the onion and let cook until golden, about 5 minutes. Add more oil to the sausage drippings if needed.
Season with salt, pepper, and Italian seasonings and stir to combine.
Add the bell peppers to the onions and cook until tender, about 2 minutes.
Stir in garlic and cook for 1 minute more.
Add wine and let reduce for a couple of minutes. Stir in tomatoes, then return sausage back to pan. Let simmer about 3 minutes, then remove from heat.
Drizzle in a couple of tablespoons of olive oil, adjust seasoning as needed, then stir in basil.
Add pappardelle to sauce and toss with tongs.
Serve and enjoy!