ADVERTISEMENT
What you need:
Olive oil • 4 links of spicy Italian sausage, casings removed • 1 large onion, quartered and thinly sliced • 1 ½ teaspoons of salt • 1 teaspoon of Italian seasoning • ½ teaspoon of cracked black pepper • 1 red bell pepper, cored and thinly sliced • 1 yellow bell pepper, cored and thinly sliced • 1 orange bell pepper, cored and thinly sliced • 4 cloves of garlic, pressed through a garlic press • ½ cup of white wine (I used Chardonnay) • 1 can of diced tomatoes with juice • 2 tablespoons of chopped flat-leaf parsley • ¼ cup of fresh basil leaves, julienned and divided
8 oz of uncooked pappardelle noodles
Setting Up:
To begin, heat 2 tablespoons of olive oil in a big braising pot or heavy-bottomed pan over medium-high heat.
In a skillet over medium-high heat, brown the spicy Italian sausage for a few minutes on each side after crumbling it into small pieces (you want the sausage to remain fairly chunky);
After the crumbled sausage has browned, transfer it to a small bowl and set aside to cool for a little.
-Then, toss in the sliced onion with the sausage fat. Cook, tossing occasionally, until the onion begins to caramelize and become brown, about 5 minutes. If needed, add a splash more olive oil to prevent burning.
-When the onion begins to turn golden, throw in the salt, Italian seasoning, and cracked black pepper; mix well. Next, toss in the sliced bell peppers and let them sauté for around 2 minutes with the onion, until they are somewhat softened and golden;
After the garlic starts to release its perfume, add the white wine and let it reduce for a few minutes, until it’s nearly fully evaporated;
-Then, return the browned spicy Italian sausage to the pan and mix in the diced tomatoes with their juice. Gently stir the ingredients to incorporate. Turn off the heat after simmering gently for 3–4 minutes to combine the flavors.
Continued on next page
ADVERTISEMENT
