°1 tablespoon of olive oil, divided
°1 pound Italian sausage
°1 teaspoon of salt
°freshly ground pepper
°Half a cup of red pepper
°Half a cup of yellow pepper
°Half a cup of orange pepper
°Half a cup of finely chopped onion
°2 minced garlic cloves
°1 teaspoon Italian seasoning
°A teaspoon of red pepper flakes
°Half a glass of white wine
°1 28-ounce can chopped tomatoes, undrained
°2 tablespoons of freshly chopped parsley
°12 ounces of egg noodles
*How to make :
In a 4-quart Dutch oven or large skillet, heat 12 Tbsp brown Italian sausage. Remove from skillet and set aside.
In the same skillet, heat 1 tablespoon of the olive oil and stir-fry the onion, pepper, and garlic until fragrant, about 3 minutes.
Pour in the white wine and reduce it until it is almost completely evaporated
Add the diced tomatoes, Italian seasoning, red pepper flakes, salt and pepper and simmer for 10 minutes. Return the sausage to the skillet and add the chopped parsley. Cook for an additional 5 minutes and keep warm while cooking the pasta according to package directions. Drain the pasta and add it to the pot. Stir to blend and serve.