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
- 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 chicken sausages, meat removed from casings
- 1 large sweet onion, cut into slim wedges
- A generous pinch of sea salt, divided
- ½ tsp 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
Plate & Garnish
Divide among shallow bowls. Top with the remaining basil and, if desired, a few shavings of hard cheese or an extra drizzle of olive oil. Serve immediately.
Cook the Pasta
Bring a large pot of well-salted water to a rolling boil. Add the ribbon pasta and cook 2 minutes less than package instructions for al dente. Drain, toss with a little olive oil, and set aside.
Brown the Sausage
Heat 1 Tbsp oil in a heavy skillet or Dutch oven over medium-high. Crumble in the chicken sausage meat in large pieces and let it sear, undisturbed, for 2 minutes. Stir and continue cooking until golden-brown all over, about 3 more minutes. Transfer to a plate, leaving the rendered fat behind.
Soften the Onion
Reduce heat to medium and add the onion wedges (add a touch more oil if needed). Sauté, stirring occasionally, until translucent with light golden edges, about 5 minutes. Season with half the salt, the Italian herbs, and a few grinds of pepper.
Add Peppers & Garlic
Toss in the sliced peppers and cook until they begin to wilt and pick up charred spots, roughly 3 minutes. Stir in the garlic and cook just until fragrant—about 30 seconds.
Deglaze with Wine
Crank heat to medium-high, pour in the wine, and scrape the pan bottom with a wooden spoon to lift all those brown bits. Let it simmer until almost all the liquid has evaporated, concentrating the flavor.
Build & Simmer the Sauce
Add the diced tomatoes (with juices) and nestle the reserved sausage back in. Reduce to a gentle bubble and simmer 4–5 minutes, until the sauce thickens slightly. Taste and adjust salt or pepper if needed.
Finish with Herbs & Oil
Remove from heat. Drizzle in a little more olive oil for shine, then stir in the chopped parsley and half of the basil ribbons.
Toss with Pasta
Add the drained noodles to the pan and use tongs to fold everything together, coating each ribbon. If the sauce feels too tight, add 1–2 Tbsp of the pasta cooking water to loosen.
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.
Wine-Infused Pappardelle with Spicy Sausage, Peppers & Fresh Herbs
Ingredients
- 8 oz broad ribbon pasta (pappardelle or fettuccine)
- A splash of olive oil, plus extra for finishing
- 4 spicy chicken sausages, meat removed from casings
- 1 large sweet onion, cut into slim wedges
- A generous pinch of sea salt, divided
- ½ tsp 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)
Instructions
Plate & Garnish
Divide among shallow bowls. Top with the remaining basil and, if desired, a few shavings of hard cheese or an extra drizzle of olive oil. Serve immediately.
Cook the Pasta
Bring a large pot of well-salted water to a rolling boil. Add the ribbon pasta and cook 2 minutes less than package instructions for al dente. Drain, toss with a little olive oil, and set aside.
Brown the Sausage
Heat 1 Tbsp oil in a heavy skillet or Dutch oven over medium-high. Crumble in the chicken sausage meat in large pieces and let it sear, undisturbed, for 2 minutes. Stir and continue cooking until golden-brown all over, about 3 more minutes. Transfer to a plate, leaving the rendered fat behind.
Soften the Onion
Reduce heat to medium and add the onion wedges (add a touch more oil if needed). Sauté, stirring occasionally, until translucent with light golden edges, about 5 minutes. Season with half the salt, the Italian herbs, and a few grinds of pepper.
Add Peppers & Garlic
Toss in the sliced peppers and cook until they begin to wilt and pick up charred spots, roughly 3 minutes. Stir in the garlic and cook just until fragrant—about 30 seconds.
Deglaze with Wine
Crank heat to medium-high, pour in the wine, and scrape the pan bottom with a wooden spoon to lift all those brown bits. Let it simmer until almost all the liquid has evaporated, concentrating the flavor.
Build & Simmer the Sauce
Add the diced tomatoes (with juices) and nestle the reserved sausage back in. Reduce to a gentle bubble and simmer 4–5 minutes, until the sauce thickens slightly. Taste and adjust salt or pepper if needed.
Finish with Herbs & Oil
Remove from heat. Drizzle in a little more olive oil for shine, then stir in the chopped parsley and half of the basil ribbons.
Toss with Pasta
Add the drained noodles to the pan and use tongs to fold everything together, coating each ribbon. If the sauce feels too tight, add 1–2 Tbsp of the pasta cooking water to loosen.
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!