Ingredients
Olive oil, divided 1 tablespoon
Italian sausage 1 lb
Salt 1 teaspoon
Freshly ground black pepper To taste
Red bell pepper, sliced 1/2 cup
Yellow bell pepper, sliced 1/2 cup
Orange bell pepper, sliced 1/2 cup
Onion, thinly sliced 1/4 cup
Garlic cloves, minced 2
Italian seasoning 1 teaspoon
Red pepper flakes 1/2 teaspoon
White wine 1/2 cup
Diced tomatoes, undrained 1 can (28 oz)
Fresh parsley, chopped 2 tablespoons
Egg noodles 12 oz
Instructions
Step 1: Cook the Sausage
Heat 1/2 tablespoon of olive oil in a 4-quart Dutch oven or large skillet over medium-high heat. Add the Italian sausage and cook until browned and crumbled. Transfer to a plate and set aside.
Step 2: Sauté the Vegetables
Add the remaining 1/2 tablespoon of olive oil to the same pan. Stir in the onion, bell peppers, and garlic. Cook for about 3 minutes, until fragrant and slightly softened.
Step 3: Deglaze the Pan
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer until mostly reduced.
Step 4: Build the Sauce
Add the diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for about 10 minutes to allow the flavors to blend.
Step 5: Finish the Sauce
Return the sausage to the pot and stir in the fresh parsley. Cook for an additional 5 minutes. Meanwhile, prepare the egg noodles according to package directions.
Step 6: Combine and Serve
Drain the noodles and add them to the sauce. Toss until evenly coated, then serve hot.
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