Preparation

• 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.
• Once browned, remove the sausage from the pan with a slotted spoon and place into a small bowl.
• Add the sliced onion into the pan with the sausage drippings, and caramelize for roughly 5 minutes, stirring to prevent burning; add salt, Italian seasoning, and cracked black pepper.
• Add the sliced bell peppers; sauté for about 2 minutes until slightly tender and golden; then, add garlic and after it becomes aromatic, add white wine and reduce.
• Add in the diced tomatoes with their juice and return the browned sausage, gently folding to combine; simmer for about 3 to 4 minutes.
• Drizzle in 2-3 tablespoons of olive oil to the sauce, stir in chopped parsley and half of the julienned basil.
• Add the cooked pappardelle noodles directly into the sauce, gently toss and combine.
• To serve, add equal portions to bowls, garnishing with remaining basil and optionally shaved parmesan and an extra drizzle of olive oil.