Directions
Step 1: Cook the Sausage
- Place a large heavy-bottomed pan or braising pot over medium-high heat. Add 2 tablespoons olive oil.
- Crumble the sausage into small chunks (keep it chunky) and cook until browned on all sides. Remove with a slotted spoon and set aside.
Step 2: Sauté Vegetables
- In the same pan, add sliced onion to the sausage drippings. Caramelize until golden, about 5 minutes, stirring to prevent burning. Add more olive oil if needed.
- Stir in salt, Italian seasoning, and cracked black pepper. Add bell peppers and sauté for 2 minutes until slightly tender and golden.
- Add garlic and cook until aromatic.
Step 3: Build the Sauce
- Add diced tomatoes with their juice. Return the browned sausage to the pan and fold gently.
- Simmer for 3–4 minutes to allow flavors to meld. Turn off heat.
- Drizzle in 2–3 tablespoons olive oil, then add chopped parsley and half of the julienned basil. Stir and keep warm.
Step 4: Prepare Pasta
- Cook pappardelle according to package instructions. Drain well.
- Add noodles directly into the sauce. Using tongs, gently toss to coat evenly. Taste and adjust seasoning if necessary.
Step 5: Serve
- Divide portions into bowls. Sprinkle remaining basil over the top.
- Optional: garnish with shaved Parmesan or an extra drizzle of olive oil.
Tips & Variations
Toss in some sautéed mushrooms or zucchini for extra veggies.
For extra heat, add a pinch of red pepper flakes when cooking the sausage.
Substitute sweet Italian sausage for a milder flavor.
