Italian "Drunken" Pappardelle Pasta with Spicy Italian Sausage
- olive oil
- 4 spicy Italian sausages, casings removed (I used turkey)
- 1 small onion, quartered and thinly sliced
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 red bell pepper, cored then thinly sliced
- 1 orange bell pepper, cored then thinly sliced
- 1 yellow bell pepper, cored then thinly sliced
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1-28 oz. can San Marzano fire roasted tomatoes (I used whole, then cut them up with kitchen shears)
- 2 tbsp. freshly chopped parsley, extra for garnish
- 1 tbsp. freshly julienned basil, extra for garnish
- 10 oz. uncooked pappardelle pasta noodles
If needed, add about 1 more tbsp. of olive oil to the hot pan and add in the onions, tossing often as not to burn them. Cook the onions for 5 minutes until soft. Add in the Italian seasoning, salt, pepper, and sliced bell peppers. Cook for another 3-4 minutes, tossing occasionally, allowing the peppers to soften slightly.
Add in the minced garlic. Once the garlic becomes fragrant, pour in the wine. Simmer, until the wine absorbs into the vegetables and barely any remains. Now add in the tomatoes, parsley, and basil. Toss, then add back in the cooked sausage. Allow the mixture to cook for another 3-4 minutes. Turn off the heat, but leave the pan over the hot stove.
Meanwhile, cook the fresh pappardelle in a pot of boiling water until al dente. Add the cooked pasta to the sauce, toss to coat the noodles in the sauce and serve, garnishing with extra parsley and basil.