Instructions
1. Start the Pasta:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about ½ cup of the starchy pasta water, then drain the pasta. Set aside.
2. Brown the Sausage:
While the pasta cooks, heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the crumbled spicy Italian sausage. Cook, breaking it up with a spoon, until deeply browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the drippings in the pan.
3. Sauté the Vegetables:
If the pan looks dry, add the remaining 1 tablespoon of olive oil. Add the sliced onion and both bell peppers. Sauté for 5-6 minutes, until the vegetables have softened and the onions are translucent. Stir in the Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Cook for one minute more. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Deglaze and Build the Sauce:
Pour the white wine into the hot pan to deglaze. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (this is flavor!). Let the wine simmer for 2-3 minutes, allowing it to reduce slightly. Pour in the crushed tomatoes and stir to combine.
5. Combine and Simmer:
Return the cooked sausage to the pan. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
6. Toss and Finish:
Add the drained pasta to the skillet. Use tongs to toss everything together, coating the noodles evenly in the sauce. Remove the pan from the heat. Sprinkle in the fresh basil and parsley flakes, and toss once more.
7. Serve:
Divide among bowls and serve immediately. Top with freshly grated Parmesan cheese, if desired.
Recipe Tips
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Sausage Swap: For a milder version, use sweet Italian sausage. For a protein twist, try sliced chicken breast or shrimp cooked in the same pan.
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Pasta Water is Gold: The starchy water helps the sauce cling to the noodles. Don’t forget to reserve it before draining!
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Don’t Overcook the Peppers: You want them tender but with a slight bite to contrast the soft pasta.
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Make it Ahead: This dish tastes even better the next day as the flavors meld. Simply reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.
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