Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions.
Drain and set aside.
Prepare the Sausage
Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet or pot over medium-high heat.
Add the sausage, breaking it into small pieces with a spatula. Cook until browned, then remove and set aside on a plate.
Sauté the Onion and Seasoning
Add the sliced onion to the same pan and cook for about 5 minutes, stirring until golden.
If needed, add more olive oil. Season with salt, pepper, and Italian seasoning.
Cook the Bell Peppers and Garlic
Stir in the red and yellow bell peppers, cooking for about 2 minutes until softened.
Add the minced garlic and cook for an additional minute.
Deglaze with Wine
Pour in the white wine and let it reduce for 2 minutes.
Combine with Tomatoes and Sausage
Stir in the crushed tomatoes and return the cooked sausage to the pan.
Let the mixture simmer for 3 minutes, then remove from heat.
Finish the Sauce
Drizzle in a couple of tablespoons of olive oil and adjust the seasoning if necessary.
Stir in the fresh basil and parsley.
Combine and Serve
Add the cooked pappardelle to the sauce and toss to coat evenly.
Serve immediately and enjoy!
