Ingredients
- 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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.