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 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.
• Remove the crumbled sausage from the pan with a slotted spoon and place it into a small bowl.
• Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes.
• Stir in salt, Italian seasoning, and cracked black pepper once the onion starts to become golden.
• Add in the sliced bell peppers, and allow them to sauté with the onion for about 2 minutes until slightly tender; then, add in the garlic and let it become aromatic.
• Add in the white wine and allow it to reduce for a few moments.
• Add in the diced tomatoes with their juice, and return the sausage back into the pan; gently fold the mixture and allow it to simmer for about 3 to 4 minutes.
• Drizzle in about 2-3 tablespoons of olive oil and stir in the chopped parsley and half of the julienned basil.
• Add the cooked pappardelle noodles into the sauce, gently toss and combine the noodles with the sauce.
• Check the seasoning and adjust with additional salt or pepper if needed.
• Serve the Italian drunken noodles in bowls, garnished with the remaining julienned basil.