Ingredients
Method
- Bring a large pot of salted water to a boil. Cook pappardelle pasta until just al dente according to package directions. Reserve 1 cup of pasta water before draining. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage, breaking it into chunks, and cook until browned and cooked through, about 5-7 minutes. Remove sausage from the pan and set aside. Drain excess grease, leaving just a thin layer in the pan.
- Add the sliced onion and all three bell peppers to the same pan over medium heat. Cook, stirring occasionally, until softened and slightly caramelized, about 6-8 minutes.
- Add the minced garlic and ½ teaspoon red pepper flakes. Cook for 1 minute until fragrant, stirring constantly so the garlic doesn't burn.
- Pour in ¾ cup white wine and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the wine reduces by about half.
- Add the crushed tomatoes, ½ cup chicken broth, 1½ teaspoons Italian seasoning, ½ teaspoon black pepper, and ½ teaspoon salt. Stir to combine and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the browned sausage back into the pan and stir to combine. Add the cooked pappardelle directly into the sauce and toss well until every noodle is fully coated. If the sauce is too thick, add a splash of reserved pasta water and toss again until you reach your desired consistency.
- Remove from heat and stir in ¼ cup fresh basil. Taste and adjust salt and pepper as needed. Serve immediately topped with freshly grated Parmesan cheese.
Nutrition
Notes
Wine substitute: If you prefer not to cook with wine, replace it with an equal amount of low-sodium chicken broth plus 1 teaspoon of white wine vinegar for a similar depth of flavor.
Storage: Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a small splash of chicken broth to loosen the sauce. This dish does not freeze well.
Make it lighter: Swap the spicy Italian sausage for sweet Italian chicken or turkey sausage to reduce the fat content while still keeping all that incredible flavor.