Saucy pappardelle noodles tossed with sweet Italian sausage, peppers, white wine, and tomatoes for a cozy, flavor-packed weeknight meal.

12 oz pappardelle pasta

1 lb sweet Italian sausage

1 tbsp olive oil

1 small yellow onion, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 cloves garlic, minced

1 cup dry white wine

1 can (14 oz) crushed tomatoes

1 cup chopped fresh tomatoes

1 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes

1/4 cup fresh basil, chopped

1/4 cup parmesan cheese, grated

1 tbsp chopped fresh parsley

1. Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until softened, about 6–8 minutes.

2. Stir in garlic and cook for another minute until fragrant.

3. Add the sausage and cook, breaking it up with a spoon, until browned and crispy at the edges.

4. Pour in the white wine and scrape the bottom of the pan. Simmer until the liquid reduces by half, about 4 minutes.

5. Add the crushed tomatoes and fresh tomatoes. Season with salt, pepper, and red pepper flakes. Let simmer uncovered for 10–12 minutes.

6. Meanwhile, cook the pappardelle in salted water until just shy of al dente. Reserve 1/2 cup pasta water.

7. Toss the noodles with the sauce in the skillet. Add reserved pasta water if needed to loosen the sauce.

8. Stir in fresh basil and half the parmesan. Taste and adjust seasoning if needed.

9. Serve hot, topped with remaining parmesan and chopped parsley.

Don’t rush the sautéing of the peppers and onions—they add depth to the sauce.

Use a dry white wine like Pinot Grigio or Sauvignon Blanc.

For a spicier version, use hot Italian sausage or add more red pepper flakes.

Keywords: Italian drunken noodles, sausage pasta, pappardelle skillet