1 pound spicy Italian sausage (casings removed if not bulk)
1 onion, quartered and thinly sliced
1 and 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
4 garlic cloves, squeezed through a garlic press
1/2 cup whit wine
1 can (28 ounces) diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
1/4 cup fresh basil leaves, julienned, divided
8 ounces pappardelle noodles
Parmesan, for serving
Bring a large pot of salted water to a boil and cook noodles according to package instructions. Drain.
Place a large, heavy-bottom pan over medium-high heat; add about 2 tablespoons of olive oil. Once the oil is hot, crumble the sausage into the pan. While it browns, break it into small chunks with a wooden spoon. Once it's cooked through, transfer to a bowl with a slotted spoon. Add the onion into the pan with the sausage drippings, and allow it to caramelize and become golden for about 5 minutes. Add salt, Italian seasonings, and black pepper; stir to combine. Add sliced bell peppers and allow to saute with the onion for about 2 minutes until slightly tender. Add in the garlic and stir until it becomes fragrant. Add wine and allow to reduce. Then add tomatoes and juices and return sausage back into the pan. Stir to combine, and allow it to gently simmer for 3-4 minutes. Remove from heat and drizzle with olive oil. Add the chopped parsley and half of the basil and stir to combine.
Add cooked noodles directly into the sauce, using tongs, gently toss. Serve topped with fresh basil and Parmesan.