This dish gets its name from the splash of white wine used to deglaze the pan, giving it a rich, layered flavor. Spicy Italian sausage, sweet bell peppers, and tender egg noodles come together for a colorful, hearty, one-pot comfort meal
Ingredients
- 1 tablespoon olive oil, divided
- 1 lb Italian sausage
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1/2 cup red bell pepper, sliced
- 1/2 cup yellow bell pepper, sliced
- 1/2 cup orange bell pepper, sliced
- 1/4 cup onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine
- 1 can (28 oz) diced tomatoes, undrained
- 2 tablespoons fresh parsley, chopped
- 12 oz egg noodles
Instructions
- Cook the Sausage
Heat 1/2 tablespoon olive oil in a 4-quart Dutch oven or large skillet over medium-high heat. Add the Italian sausage and cook until browned and crumbled. Transfer to a plate and set aside.
- Sauté the Vegetables
Add the remaining 1/2 tablespoon olive oil to the same pan. Stir in onion, bell peppers, and garlic. Cook about 3 minutes, until fragrant and slightly softened. - Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the pan. Let it simmer until mostly reduced.
Make the Sauce
Stir in diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for about 10 minutes so the flavors meld together
- Finish the Sauce
Return the cooked sausage to the pan and stir in fresh parsley. Cook another 5 minutes while preparing the egg noodles according to package instructions. - Combine & Serve
Drain the noodles and add them to the sauce. Toss to coat evenly, then serve warm.