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 or braising pot 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 browned sausage from the pan with a slotted spoon and place into a small bowl.
• Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize for roughly 5 minutes, stirring to keep it from burning; then add in the salt, Italian seasoning, and cracked black pepper.
• Add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; then, add in the garlic and once it becomes aromatic, add in the white wine and allow it to reduce.
• Add in the diced tomatoes with their juice and return the browned spicy Italian sausage back into the pan; gently fold to combine and simmer for about 3 to 4 minutes.
• Drizzle in about 2-3 good tablespoons of olive oil to create a silky, rich flavor and stir in the chopped parsley and half of the julienned basil.
• Add the cooked pappardelle noodles directly into the sauce, and using tongs, gently toss and combine the noodles with the sauce; check the seasoning for any additional salt or pepper.
• To serve, add equal portions of the Italian drunken noodles to bowls and garnish with a sprinkle of the remaining julienned basil.