Setting Up:
To begin, heat 2 tablespoons of olive oil in a big braising pot or heavy-bottomed pan over medium-high heat.
In a skillet over medium-high heat, brown the spicy Italian sausage for a few minutes on each side after crumbling it into small pieces (you want the sausage to remain fairly chunky);
After the crumbled sausage has browned, transfer it to a small bowl and set aside to cool for a little.
-Then, toss in the sliced onion with the sausage fat. Cook, tossing occasionally, until the onion begins to caramelize and become brown, about 5 minutes. If needed, add a splash more olive oil to prevent burning.
-When the onion begins to turn golden, throw in the salt, Italian seasoning, and cracked black pepper; mix well. Next, toss in the sliced bell peppers and let them sauté for around 2 minutes with the onion, until they are somewhat softened and golden;
After the garlic starts to release its perfume, add the white wine and let it reduce for a few minutes, until it’s nearly fully evaporated;
-Then, return the browned spicy Italian sausage to the pan and mix in the diced tomatoes with their juice. Gently stir the ingredients to incorporate. Turn off the heat after simmering gently for 3–4 minutes to combine the flavors.
-To complete the sauce, add the chopped parsley and half of the julienned basil, whisk in the 2-3 tablespoons of olive oil for a velvety, rich taste, and keep warm while you make the noodles.
-Follow the package directions to cook the pappardelle noodles. After they’re drained, add them to the sauce. Use tongs to gently toss the noodles and the sauce to combine. Taste the sauce to determine if it needs more salt or pepper.
-Equal parts of the “Drunken” noodles should be added to each dish before serving. Top with a sprinkling of the remaining julienned basil and, if preferred, shaved Parmesan and an additional drizzle of olive oil.
