Prep time: 10 mins | Cook time: 15 mins | Servings: 4
Ingredients
- The Pasta: 12 oz wide egg noodles or pappardelle.
- The Protein: 1 lb Italian sausage (sweet or spicy), removed from casings.
- The Vegetables:
- 3 bell peppers (red, yellow, and green), sliced into strips.
- 1 small yellow onion, sliced.
- The Sauce:
- 1/2 cup beef broth or red wine (the “drunken” element).
- 2 tbsp soy sauce or balsamic glaze.
- 1 tbsp tomato paste.
- The Flavorings: 3 cloves garlic (minced), 1 tsp Italian seasoning, and red pepper flakes.
Instructions
- Boil: Cook your wide noodles in salted water until al dente. Drain and set aside.
- Brown: In a large skillet or wok, brown the Italian sausage over medium-high heat, breaking it into small crumbles.
- Sauté: Add the sliced bell peppers and onions to the skillet with the meat. Cook for 5–7 minutes until the vegetables are tender-crisp and slightly caramelized.
- Deglaze: Stir in the garlic and tomato paste, then pour in the broth (or wine) to deglaze the pan, scraping up any savory bits from the bottom.
- Toss: Add the cooked noodles and soy sauce to the skillet. Toss everything together over medium heat for 2–3 minutes until the noodles are fully coated and the sauce has thickened slightly.
- Serve: Serve immediately while the noodles are glistening and the peppers are bright.