Preparation Steps

• Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and keep them warm while you prepare the sauce.
• Place a large, heavy-bottom pan or braising pot over medium-high heat, and add about 2 tablespoons of olive oil; once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks, allowing it to brown in the oil for a few moments on each side; remove it from the pan/pot with a slotted spoon.
• Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize for roughly 5 minutes, stirring to prevent burning; once golden, add the salt, Italian seasoning, and cracked black pepper.
• Add the sliced bell peppers, and allow them to sauté with the onion for about 2 minutes until slightly tender; add the garlic, and once aromatic, pour in the white wine and reduce.
• Add the diced tomatoes with their juice, return the browned sausage back into the pan, and gently fold to combine; allow it to simmer for 3 to 4 minutes to blend flavors.
• Drizzle in 2-3 tablespoons of olive oil for a silky texture, stir in chopped parsley, and half of the julienned basil.
• Add the cooked pappardelle noodles directly into the sauce, and gently toss to combine; check seasoning and adjust if necessary.
• To serve, add equal portions to bowls, garnish with remaining basil, and optional toppings like shaved parmesan and an extra drizzle of olive oil.