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Setting Up:
In a large braising pot or heavy-bottomed pan, heat 2 tablespoons of olive oil over medium-high heat.
After crushing the spicy Italian sausage into tiny pieces, brown it in a pan over medium-high heat for a few minutes on each side. You want the sausage to stay fairly chunky. Once browned, transfer to a small bowl and put aside to cool somewhat.
– AAdd the cut onion and sausage fat and mix well. About 5 minutes into cooking, stirring periodically, the onion should start to color and caramelize. To avoid scorching, drizzle in a little more olive oil if necessary. -Season with salt, Italian seasoning, and crushed black pepper, then stir in the onion when it starts to turn golden. After the garlic begins to release its aroma, add the sliced bell peppers and sauté for about 2 minutes with the onion, or until the peppers are softened and slightly browned. Let the white wine simmer for a few minutes, or until it’s almost completely evaporated. -After that, add the diced tomatoes and their liquid to the skillet with the browned spicy Italian sausage. Mix the ingredients together gently. After 3–4 minutes of gentle simmering to blend the flavors, remove from the heat.
For the finishing touch, stir in half of the julienned basil and chopped parsley. Whisk in 2-3 tablespoons of olive oil for a smooth and rich flavor. Set aside to warm while you prepare the noodles.
– ATo cook the pappardelle noodles, just follow the package guidelines. Before adding them to the sauce, make sure they are drained. Toss the noodles with the sauce using tongs, being careful not to overmix. You can tell whether the sauce needs extra pepper or salt by tasting it.
– ABefore serving, be sure to evenly distribute the “Drunken” noodles across all of the dishes. Finish with a little more olive oil, shaved Parmesan, and the rest of the julienned basil, if you like.
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