Italian Drunken Noodles

Ingredients:

• 2 tablespoons olive oil
• 4 links spicy Italian sausage, casings removed
• 1 large onion, quartered and thinly sliced
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• ½ teaspoon cracked black pepper
• 1 red bell pepper, cored and thinly sliced
• 1 yellow bell pepper, cored and thinly sliced
• 1 orange bell pepper, cored and thinly sliced
• 4 cloves garlic, pressed
• ½ cup white wine (Chardonnay recommended)
• 1 can diced tomatoes with juice
• 2 tablespoons chopped flat-leaf parsley
• ¼ cup fresh basil leaves, julienned and divided
• 8 oz uncooked pappardelle noodles

Instructions:

1. Heat 2 tablespoons of olive oil in a large braising pot or heavy-bottomed pan over medium-high heat.
2. Brown the spicy Italian sausage in a skillet over medium-high heat, crumbling it into small pieces. Transfer to a bowl and set aside to cool.
3. In the same skillet, sauté the sliced onion in the sausage fat until caramelized and brown, about 5 minutes. Add more olive oil if needed.
4. Season the onion with salt, Italian seasoning, and cracked black pepper. Add the sliced bell peppers and sauté for 2 minutes until softened.
5. Add the pressed garlic and cook until fragrant. Pour in the white wine and let it reduce.
6. Return the browned sausage to the pan and mix in the diced tomatoes. Simmer for 3–4 minutes to combine flavors.
7. Stir in the chopped parsley and half of the julienned basil. Whisk in 2-3 tablespoons of olive oil for richness.
8. Cook the pappardelle noodles according to package instructions. Drain and add to the sauce, tossing gently to combine.
9. Adjust seasoning if needed. Serve with remaining julienned basil on top, and optionally, shaved Parmesan and a drizzle of olive oil. Enjoy!