Ingredients:

  • 1 lb (450g) Spicy Italian sausage (casings removed)
  • 12 oz (340g) Wide egg noodles
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 medium (150g) Yellow onion, thinly sliced
  • 2 medium (120g) Bell peppers, sliced into strips
  • 4 cloves (20g) Garlic, minced
  • 1/2 cup (120ml) Dry white wine
  • 2 cups (480ml) Crushed tomatoes
  • 1 tsp (5g) Dried oregano
  • 1/2 tsp (3g) Red pepper flakes
  • 1/2 cup (15g) Fresh basil leaves, torn
  • 1/2 cup (50g) Grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat in a large skillet. Add the crumbled Italian sausage and cook undisturbed for 3-4 minutes until mahogany-colored and crisp, then stir and cook until fully browned.
  2. Add the sliced onions and bell peppers to the pan. Sauté for 5-6 minutes until tender-crisp and onions are translucent. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds.
  3. Pour in the white wine to deglaze the pan, scraping the bottom to release browned bits. Simmer for 2-3 minutes until reduced by half. Stir in crushed tomatoes and oregano; simmer on low for 10 minutes until thickened.
  4. While the sauce simmers, boil wide egg noodles in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  5. Toss the noodles into the sauce, adding reserved pasta water as needed for a velvety texture. Fold in fresh basil and Parmesan cheese just before serving.