Description
A bold and comforting Italian-style pasta dish with sausage, wine, peppers, and basil—perfect for weeknight dinners or entertaining.
Ingredients
- 12 oz pappardelle noodles
- 2 tbsp olive oil
- 1 lb Italian sausage or ground chicken
- 1 medium yellow onion, diced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 2 cups cherry tomatoes or canned diced tomatoes
- 3/4 cup dry white or red wine
- 1/4 tsp crushed red pepper flakes (adjust to taste)
- 1 cup fresh basil leaves, torn
- Salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese (plus more for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pappardelle noodles until al dente. Drain and reserve 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add sausage or ground chicken, cook until browned, then transfer to a bowl, leaving juices in the pan.
- In the same skillet, sauté diced onion and sliced red bell pepper until softened and golden, about 5–7 minutes. Add garlic and cook for 30 seconds until fragrant.
- Stir in cherry or canned tomatoes and pour in wine. Let simmer for 3–4 minutes to reduce slightly. Season with salt, black pepper, and crushed red pepper flakes.
- Return cooked sausage to the skillet. Add drained noodles and toss to coat, adding reserved pasta water if needed to loosen the sauce.
- Remove from heat and stir in torn basil leaves and Parmesan cheese. Serve warm, garnished with more basil and Parmesan if desired.
Notes
- Use pappardelle, tagliatelle, or fettuccine for best results.
- For vegetarian version, swap meat with mushrooms or plant-based crumbles.
- Make ahead by prepping sausage and veggies in advance.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, add a splash of broth or water and warm gently in a skillet or microwave.