Ingredients
Scale
- 8 ounces pappardelle pasta or wide egg noodles
- 2 tablespoons olive oil
- 1/2 pound Italian sausage, casings removed
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (14.5 oz) diced tomatoes with juice
- 1/2 cup red wine
- 1/2 cup fresh basil leaves, chopped
- Salt and black pepper to taste
- Parmesan cheese, for serving
Instructions
- Prepare the Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the Sausage: In a large skillet, heat olive oil over medium-high heat. Add the sausage, cooking until browned and crumbled. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add onions and bell peppers. Cook until softened, about 5 minutes. Stir in garlic and red pepper flakes; cook until fragrant, about 1 minute.
- Simmer the Sauce: Add the diced tomatoes with juice and red wine to the skillet. Return the cooked sausage to the skillet. Simmer the mixture for 10 minutes to let the flavors meld.
- Combine and Serve: Toss the cooked noodles with the sausage and vegetable sauce. Stir in the chopped basil and season with salt and pepper. Serve the noodles warm, topped with freshly grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes