Ingredients
→ Sauce and Protein
1 tablespoon olive oil, divided
450 grams Italian sausage
1 teaspoon salt
Freshly ground black pepper, to taste
2 garlic cloves, minced
1 teaspoon Italian seasoning
0.5 teaspoon crushed red pepper flakes
120 millilitres dry white wine
1 can (800 grams) diced tomatoes, undrained
2 tablespoons fresh parsley, chopped
→ Vegetables
60 grams red bell pepper, sliced
60 grams yellow bell pepper, sliced
60 grams orange bell pepper, sliced
25 grams onion, thinly sliced
→ Pasta
340 grams egg noodles
Instructions
In a 4-litre Dutch oven or large skillet, heat 7 millilitres olive oil over medium heat. Add Italian sausage and cook until browned. Remove sausage from the pan and set aside.
Add remaining olive oil to the same pan. Sauté onion, red, yellow, and orange bell peppers, and minced garlic until aromatic, approximately 3 minutes.
Pour in white wine and simmer, scraping the bottom of the pan, until almost fully evaporated.
Add diced tomatoes with juices, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well and simmer uncovered for 10 minutes.
Return browned sausage to the pan along with the chopped parsley. Cook for an additional 5 minutes. Keep warm over low heat.
Cook egg noodles in a large pot of salted boiling water per package instructions until al dente. Drain thoroughly.
Add drained noodles to the sauce. Toss to blend and ensure proper coating. Serve immediately.
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