Instructions
1. Begin with the Pappardelle noodles, cooking them according to their package’s guidance. Once perfectly al dente, drain and set aside.
2. In a spacious pan, warm up the olive oil. Here’s where the magic starts: crumble the spicy Italian sausage into the pan, letting each piece brown and sizzle.
3. Following the sausage, introduce the onions, letting them caramelize to a golden hue. Season with salt, Italian seasoning, and cracked black pepper.
4. Time for a color explosion. Add the red, yellow, and orange bell peppers. As they soften, usher in the garlic.
5. With the ingredients mingling, pour in the white wine, letting it reduce, before adding the diced tomatoes and the browned sausage.
6. As flavors meld in a simmer, finish off with a generous drizzle of olive oil, parsley, and half of the basil.
7. Marry the noodles with the sauce, ensuring each strand is beautifully coated.
8. Serving suggestion: Plate the noodles, garnishing with the remaining basil and perhaps, a sprinkle of parmesan. A drizzle of olive oil? Why not!
Notes
A cast iron or Dutch oven amplifies the dish’s flavors, thanks to its heat retention.
If Pappardelle evades you, any broad noodle will rise to the occasion.
White wine sets the tone, but a red could bring a new note.
Not a fan of alcohol? Chicken stock with a hint of lemon zest can be your alternative.
Vegetarian? Skip the sausage, or better yet, embrace tofu for that Thai essence.
For the connoisseurs: making the sauce a day ahead enriches its depth.
Nutrition
Calories: 610kcal
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