Ingredients:

  • 12 oz pappardelle pasta
  • 1 lb spicy Italian sausage, casings removed
  • 2 tbsp extra virgin olive oil
  • 1 large red bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine
  • 15 oz crushed tomatoes
  • 1 tsp crushed red pepper flakes
  • 1/2 cup fresh basil, torn
  • 1/4 cup freshly grated Parmesan cheese
  • 4 quarts water, heavily salted

Instructions:

  1. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add 1 lb spicy Italian sausage and cook 8 minutes until browned and crispy, breaking it into bite-sized chunks.
  2. Add the sliced onion and red bell pepper to the sausage fat. Cook 5 minutes until softened and slightly charred. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  3. Pour in 1/2 cup dry red wine. Scrape the bottom of the pan vigorously to release the browned bits (fond). Simmer for 2-3 minutes until the liquid is reduced by half.
  4. Stir in 15 oz crushed tomatoes. Reduce heat to medium low and simmer for 10 minutes until the sauce thickens slightly.
  5. Bring 4 quarts water to a rolling boil and add a generous palmful of salt. Drop 12 oz pappardelle into the boiling water. Cook for 2 minutes less than the package directions until very al dente.
  6. Use tongs to transfer the pasta directly into the skillet. Add a splash of pasta water if the sauce looks too thick. Toss the pasta in the sauce for 2 minutes. Fold in 1/2 cup torn basil and 1/4 cup Parmesan cheese until the sauce is glossy.