Tips for Success
Use a quality dry white wine for the best flavor
Cook the noodles al dente to avoid mushiness
Let the sauce simmer to develop rich depth
Slice peppers and onions evenly for even cooking
Ingredients
12 oz wide egg noodles or pappardelle
1 tablespoon olive oil
1 pound spicy or sweet Italian sausage, casings removed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
4 cloves garlic, minced
½ cup dry white wine
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil or parsley for garnish
Grated Parmesan cheese for topping
Directions
Cook noodles in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Remove sausage and set aside.
In the same skillet, sauté bell peppers and onion until tender, about 5–7 minutes.
Add garlic and cook for another minute.
Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits.
Stir in diced tomatoes, Italian seasoning, salt, and pepper. Return sausage to the skillet and simmer for 5–10 minutes.
Add cooked noodles to the sauce and toss to combine. Cook another 2 minutes until heated through.
Serve hot, garnished with fresh herbs and Parmesan cheese.
Additional Tips or Variations
Use ground turkey or chicken as a lighter option
Add crushed red pepper flakes for extra heat
Try sun-dried tomatoes for added depth
Top with mozzarella and broil for a baked version