Wine-Infused Pappardelle with Spicy Sausage, Peppers & Fresh Herbs

Elevate your weeknight dinner with this vibrant “Tipsy Ribbon Pasta,” where wide egg noodles meet a lively sauce spiked with wine, spicy sausage, and tender-crisp vegetables. Drawing inspiration from both Italian and Southeast Asian techniques, this dish balances rich umami, fresh herbaceous notes, and a gentle heat—without demanding hours in the kitchen. From pantry staples to the final garnish, you’ll have a sensational meal on the table in about 45 minutes.

Why This Recipe Shines

• Flavor Fusion: Spicy pork, bright bell peppers, and garlic meld with wine’s acidity to create depth you won’t find in typical pasta dishes.
• One-Skillet Finishing: After boiling your noodles, everything else is cooked and tossed in a single heavy pan, minimizing cleanup.
• Flexible Heat & Herbs: Use mild or fiery sausage, swap wines, or adjust your fresh-seasoning mix to suit any palate.
• Bonus Make-Ahead: The sauce improves if you prepare it hours—or even a day—ahead, letting flavors marry fully.

Nutritional Snapshot (per serving)

• Calories: ~610 kcal
• Carbs: 58 g
• Protein: 24 g
• Fat: 28 g

Ingredients (Serves 4)

• 8 oz broad ribbon pasta (pappardelle or fettuccine)
• A splash of olive oil, plus extra for finishing
• 4 spicy pork sausages, meat removed from casings
• 1 large sweet onion, cut into slim wedges
• A generous pinch of sea salt, divided
• ½ teaspoon mixed Italian herbs
• A few grinds of black pepper
• 3 bell peppers (any colors), seeded and thinly sliced
• 4 garlic cloves, finely minced
• ½ cup dry white wine (whatever you’d enjoy sipping)
• 28 oz canned diced tomatoes, undrained
• A handful of flat-leaf parsley, roughly chopped
• A small bunch of fresh basil, leaves torn or stacked and cut into ribbons (reserve some for garnish)

Step-By-Step Directions

1. Cook the Pasta

Pour cold water into a spacious pot, add plenty of salt, and heat until it’s vigorously boiling. Slide in the ribbon pasta and cook for about two minutes less than indicated on the package for a perfectly tender bite. Once cooked, drain well, toss with a little oil to keep the strands separate, and set aside.

2. Brown the Sausage

Warm about one tablespoon of oil in a roomy heavy skillet or Dutch oven over medium-high heat. Crumble in the sausage meat, keeping chunks substantial rather than finely ground. Let the pork sear without stirring for a couple of minutes, then toss and continue until golden-brown on all sides, about 5 minutes total. Transfer to a plate, leaving the flavored fat behind.

3. Soften the Onion

Lower heat to medium, add a little more oil if the pan seems dry, then add the onion wedges. Sauté, stirring now and then, until they turn translucent and develop light golden edges—about 5 minutes. Season with half your salt, the Italian herbs, and a few turns of pepper.

4. Add Peppers & Garlic

Toss in the sliced peppers and cook until they begin to wilt and pick up charred bits, about 3 minutes. Stir in the minced garlic and cook just until fragrant—about 30 seconds, watching carefully so it doesn’t burn.

5. Pour in the Wine

Increase the heat to medium-high, pour in the wine, and use a wooden spoon to deglaze the pan, lifting any flavorful browned bits. Simmer until the liquid has nearly evaporated, leaving a concentrated, bright acidity.

6. Build & Simmer the Sauce

Stir the tomatoes (with all their juices) into the pan, then nestle the reserved sausage back in. Reduce to a gentle bubble and let everything simmer for 4–5 minutes, until the sauce thickens slightly and the flavors blend. Taste and adjust with more salt or pepper if needed.

7. Finish with Fresh Herbs & Oil

Remove the pan from heat. Drizzle a little more olive oil over the sauce for a glossy finish, then stir in the chopped parsley and half of your torn basil ribbons. These herbs will wake up the sauce with their fresh aroma.

8. Combine Pasta & Sauce

Add the drained noodles directly into the pan. With tongs, fold and toss until every ribbon is luxuriously coated. If the sauce feels too tight, splash in a tablespoon or two of the pasta cooking water to loosen it.

9. Plate & Garnish

Divide the pasta among shallow bowls. Top each portion with the remaining basil and, if you like, a few shaved curls of hard cheese or an extra drizzle of oil for richness. Serve immediately.

Pro Tips & Variations

• No Wine? No Problem: Replace with low-sodium chicken broth mixed with a teaspoon of lemon juice for bright acidity.
• Go Lighter: Swap half the noodles for spiralized zucchini or summer squash to cut carbs and boost veggies.
• Veggie-Only Version: Omit the sausage and add sliced mushrooms or diced tofu for plant-based protein.
• Herb Switch-Up: Try swapping basil for mint or tarragon, or use a blend of fresh oregano and thyme.
• Heat Control: For more kick, sprinkle in red-pepper flakes when you add the peppers.

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Why “Tipsy” Pasta?

Using wine to deglaze and simmer the sauce infuses the dish with a gentle warmth and depth, helping release fat-soluble flavors from the meat and vegetables. As the alcohol evaporates, you’re left with a silky, complex sauce that clings to every fold of pasta—truly a celebration of both Italian comfort and global inspiration.

Enjoy this Tipsy Ribbon Pasta as the star of a casual dinner party, a family-friendly feast (simply omit the booze), or a midweek gourmet treat that feels far more indulgent than it is. With its satisfying balance of spice, sweetness, and acidity—plus the ease of one-pan cooking—this recipe is destined to become a new favorite in your rotation. Buon appetito!