Description

Italian pasta dish, meet Thai drunken noodles. It features pappardelle noodles, Italian sausage, colorful bell peppers, onion, garlic, white wine and basil.

Ingredients

• 8 oz. wide egg noodles, like pappardelle
• 1 T. olive oil
• 1 lb. mild or spicy Italian sausage, casings removed
• 1 medium yellow onion, thinly sliced or quartered
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 t. crushed red pepper flakes, optional
• 1/2 c. dry white wine (like Chardonnay, Pinot Grigio or Sauvignon Blanc)
• 14.5 oz. can diced tomatoes, with juice
• 1 T. tomato paste
• 1 t. Italian seasoning
• salt and freshly ground black pepper, to taste
• fresh basil, chopped, for garnish
• 2 T. freshly chopped parsley, for garnish
• grated Parmesan cheese, for garnish

Steps

1. Bring a large pot of well salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain; set aside.
2. In a large skillet, heat the olive oil over medium-high heat; add the sausage; cook, breaking it up, until browned and cooked through. Transfer the sausage to a platter; set aside.
3. In the same skillet, add the sliced onion and bell peppers; cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and red pepper flakes; cook for another minute until fragrant.