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; once browned, remove from the pan with a slotted spoon.
• Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes; once golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine.
• Add in the sliced bell peppers, and allow those to sauté with the onion for about 2 minutes until slightly tender and golden; add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce.
• Add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold to combine; allow to simmer for about 3 to 4 minutes to blend flavors, then turn the heat off.
• Drizzle in about 2-3 tablespoons of olive oil to create a silky flavor, and stir in the chopped parsley and about half of the julienned basil.
• Add the cooked pappardelle noodles into the sauce, and gently toss and combine using tongs; check seasoning for additional salt or pepper.
• Serve in bowls, garnished with remaining julienned basil and optionally topped with shaved parmesan and an extra drizzle of olive oil.