Italian Drunken Noodles

Prepare the pappardelle noodles according to instructions on package; then, drain the noodles and keep them warm

Place a large, heavy-bottom pan over medium-high heat, crumble the Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), once the crumbled sausage is browned, remove with a slotted spoon and place into a small bowl.

Next add 1 Tablespoon olive to the hot pan then sliced onion into the pan with the sausage drippings. Allow to caramelize and become golden about 5 – 7 minutes or so, stirring to keep it from burning; once the onion starts to become golden, season with salt, Italian seasoning and cracked black pepper, and stir to combine.

Add in the sliced bell peppers, and allow those to sauté with the onion for about 2 – 4 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce until almost completely reduced.

Next add diced tomatoes with their juice, and return the browned Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 to 4 minutes to blend the flavors, then turn the heat off.

To finish the sauce, add the butter and drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and stir in the chopped parsley and about 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 and all of the ingredients in it; check the seasoning to see if you need to add 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 (you can even top with shaved parmesan, if desired, and an extra drizzle of olive oil).