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1
Note: Sauce can be made well in advance, just reheat and thin with some extra stock when youre ready to serve and cook noodles right before serving.
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2
If serve immediately, cook pasta according to package directions.
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3
Reserve some pasta water (if not using chicken stock).
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4
Heat a large pan to medium-high heat.
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5
Add sausage with a drizzle of olive oil and cook for 10 minutes, breaking up and stirring as you go.
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6
When sausage is crumbly and crisp, remove to a plate.
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7
Add the peppers, onions, crushed red pepper, and some salt to the sausage drippings.
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8
Stir for 5 minutes to soften and slightly brown the veggies.
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9
Add the garlic, and stir for 90 seconds.
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10
Add the wine and stir to release bits from the bottom of the pan.
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11
When the wine has bubbled and reduced for 1 minute, turn the heat to medium and add the tomatoes and half the pasta water/stock.
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12
Stir, and taste for salt.
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13
When ready to eat, let sauce simmer for 15-30 minutes, adding extra liquid as needed to maintain a smooth consistency.
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14
Stir in the cream, half the parsley, and half the Parmesan cheese.
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15
Toss with the pasta, and serve with the remaining parsley and cheese on top.
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16
Dont forget garlic bread on the side!
