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Ingredients
- 1 lb. bulk Italian sausage hot or sweet
- 1 large onion sliced thin, into half moons
- 1 tsp. Italian seasoning
- 1 tsp. crushed red pepper
- 3 bell peppers, various colors sliced thin then halved
- 5 cloves of garlic chopped
- ½ cup dry white wine
- 28 oz. can diced tomatoes
- 8 oz. thick pasta fettuccine, pappardelle
- ¼ cup fresh chopped parsley
- ¼ cup fresh basil in ribbons
Preparation
- In large skillet cook sausage until crumbled and browned
- Remove sausage from pan and keep the grease in pan
- Add onion to pan and cook over medium heat until softened, add Italian seasoning, red pepper and garlic
- Cook for a few minutes, add peppers after a few minutes add wine and cook for 5 minutes
- Add tomatoes and sausage, reduce to simmer and cook for 10-15 minutes
- At this point boil pasta until al dente and drain
- Add parsley and basil to sauce saving some for garnish
- Add cooked pasta and toss for a few minutes until coated
- Garnish with saved parsley and basil
- Pass grated Parmesan at table
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