A flavorful Italian-inspired dish featuring wide egg noodles tossed with Italian sausage, colorful bell peppers, and a rich tomato-wine sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
450 g Italian sausage, casings removed
2 tbsp olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
400 g diced tomatoes, with juices
120 ml dry white wine
240 ml chicken broth
1 tsp Italian seasoning
½ tsp red pepper flakes, or to taste
½ tsp salt
¼ tsp black pepper
340 g wide egg noodles or pappardelle
2 tbsp fresh basil or parsley, chopped
30–40 g grated Parmesan cheese
Instructions
Cook the noodles according to package directions until al dente. Reserve about 120 ml pasta water, then drain.
Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and break it apart. Cook for 5–7 minutes, until browned and cooked through. Remove excess grease if needed.
Add onion and bell peppers to the skillet. Cook for 5–6 minutes, until softened. Add garlic and cook for another 30–60 seconds.
Pour in the white wine and scrape up the browned bits from the bottom of the pan. Simmer for 2–3 minutes.
Add diced tomatoes, chicken broth, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well and simmer uncovered for 8–10 minutes.
Add the cooked noodles to the skillet and toss everything together. If the sauce is too thick, add a little reserved pasta water.
Stir in fresh basil or parsley and sprinkle with Parmesan.
Notes
Top with extra Parmesan, fresh basil, and a drizzle of olive oil.
Serve immediately with garlic bread or a simple green salad.
For a lighter version, use chicken or turkey Italian sausage and increase the bell peppers and tomatoes.