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1
Place a large heavy bottomed pan over medium high heat and add 2 tablespoons olive oil.
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2
Once olive oil is heated, crumble the spicy Italian sausage into the pan in small chunks.
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3
Once sausage is browned on both sides, remove from pan with slotted spoon and set aside.
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4
Add the onion to the pan with sausage drippings and allow onions to caramelize, about five minutes, stirring to keep from burning.
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5
Add salt, pepper and Italian seasoning.
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6
Stir to combine.
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7
Add the bell peppers and saute until softened, about 2 minutes.
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8
Add garlic and saute until aromatic.
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9
Add chardonnay and allow it to reduce for a few moments, until almost all the way reduced.
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10
Next add the tomatoes and juice and return the sausage to the pan, gently folding it in.
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11
Simmer for 3-4 minutes to blend the flavors and turn the heat off.
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12
Drizzle in 2-3 tablespoons of olive oil and add the parsley and some of the nail l basil.
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13
Keep warm while you cook the noodles.
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14
Prepare the pappardelle noodles according to package directions.
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15
Then, drain the noodles very well and using tongs, add them to the sauce.
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16
Top with remaining basil.
