🛒 Ingredients (Serves 4)
8 oz pappardelle or wide fettuccine (or tagliatelle)
1 lb spicy Italian sausage (casings removed)
1 medium onion, thinly sliced
1 (28 oz) can crushed tomatoes (San Marzano preferred)
½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 tsp Italian seasoning
¼ tsp red pepper flakes (optional—for heat)
3 tsp dried parsley
¼ cup fresh basil, thinly sliced (chiffonade)
2 tbsp olive oil
Salt & black pepper, to taste
Grated Parmesan, for serving (optional)
💡 No wine? Substitute with ½ cup low-sodium chicken broth + 1 tbsp white wine vinegar.
👩🍳 Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta 1 minute less than package directions (it’ll finish cooking in the sauce).
Reserve ½ cup pasta water, then drain.
2. Brown the Sausage
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Add sausage (break into crumbles). Cook 5–6 minutes until browned.
Remove sausage, leaving drippings in pan.
3. Sauté the Veggies
Add 1 tbsp olive oil to the same skillet.
Add onion and bell peppers. Cook 6–8 minutes until softened and slightly caramelized.
Add garlic, Italian seasoning, and red pepper flakes. Cook 1 minute until fragrant.
4. Deglaze & Simmer
Pour in white wine, scraping up browned bits. Simmer 2–3 minutes until reduced by half.
Stir in crushed tomatoes, cooked sausage, and dried parsley.
Simmer 10–15 minutes on medium-low, until thickened slightly.
Season with salt & pepper to taste.
5. Combine & Finish
Add cooked pasta and 2–4 tbsp reserved pasta water to the skillet.
Toss gently over low heat 2–3 minutes until pasta is coated and sauce clings to noodles.
Remove from heat. Stir in fresh basil.
6. Serve with Flair
Bowl it up. Top with Parmesan and extra basil.
Serve with crusty bread to soak up every drop.
💡 Pro Tips for Next-Level Flavor
Use high-quality sausage: It’s the flavor foundation!
Don’t skip the wine: Alcohol cooks off, leaving depth and brightness.
Undercook pasta: It absorbs sauce better and avoids mush.
Boost umami: Add 1 tsp anchovy paste or 2 tbsp tomato paste with the garlic.
Make it spicy: Use hot sausage + extra red pepper flakes.
🍷 Perfect Pairings
Wine: The same white wine you cooked with!
Side: Simple arugula salad with lemon vinaigrette
Bread: Garlic toast or focaccia
Dessert: Panna cotta or lemon sorbet
❤️ Why This Dish Feels Like Home
This isn’t just pasta—it’s generosity in a skillet.
It says: “I’ve got you,” whether you’re hosting last-minute guests or just need comfort on a busy weeknight.
No fancy techniques. No stress. Just bold, wine-kissed, sausage-packed joy—shared with love.
💛 Final Thought
Great cooking isn’t about perfection.
It’s about showing up with something deeply satisfying—even on your busiest days.
So open that wine.
Let the sausage sizzle.
And get ready for the kind of dinner that lingers in memory long after the plates are empty.