"We're Gettin' Sauced" Noodles

Trying new things is always hard for me, especially when it comes to food dishes.  Thoughts run around in my head the whole time I am putting new ones together, will the hubby like it, was it a waste of time, a waste of money for the ingredients, can I make it vegan if my vegan son is eating, and last, will I like it after putting so much time and effort standing in front of a hot stove cooking it.  Well, I can honestly say with this dish I had no fears.  It was awesome and can't wait to eat the little bit of leftovers, unless someone else gets to them before me!  Maybe I should hide them in the drawer in the fridge, no one ever looks in there. Hmmm...

Recipe below.

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I started with Italian sausage, and removed the casings.  Break it up in a frying pan in smaller chunky pieces.

 In another larger pan,  some olive oil, garlic, onion and seasonings.  Caramelizing the onions, gives great flavor.

 Next up , colorful peppers!

 Add 1 can of crushed tomatoes and a can of diced, and don't forget to add some of the good stuff, white wine!  Add the sausage and some of drippings from the pan.  Stir it up and let it go! 

These are my favorite Pappardelle from Trader Joe's.  They are perfect for this dish, catches all the sauce, but you can use any brand you like.

 
Cook them up to your likeness and drain. To me, fully cooked is best, not al dente.

Slowly add them into the sauce a little at a time, mix them in good. And here it is, look how luscious this looks!

These are not dripping with sauce noodles, there is a lot of sauce, but covering the wide noodles

 uses a lot of it. But no worries, they're not dry, just very tasty. 

As always, don't forget the grated cheese! Oh, and the bread too.

"We're Gettin' Sauced" Noodles

Ingredients

Olive oil

6 4-5" Italian sausage links, remove the casings, can also use a mix of hot and sweet 

4 garlic cloves, minced

1 large sweet onion, cut in half then sliced thick

1 red bell pepper, cut in 1" chunks

1 orange bell pepper, cut in 1" chunks

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper, more if you like heat

2 teaspoons Italian seasoning

3/4 cup of white wine

1 28 oz can of crushed tomatoes

1 15 1/2 oz can of diced tomatoes

2 teaspoons sugar

1/4 cup fresh parsley, chopped

8-10 leaves fresh basil, rolled up and sliced

2 8 oz packages Pappardelle noodles

Directions

In a heavy skillet, heat 2 tablespoons of olive oil over medium - high heat.  When oil is hot, add the sausage and break it up into smaller chunks, but not like ground beef.  Cook until no longer pink. Set aside.

In another larger pan, add 2 tablespoons of olive oil and heat over medium - high heat.  Add the garlic, onion, bell peppers, salt, pepper, crushed red pepper and Italian seasoning.  Cook and stir until onions and peppers are caramelized. Turn the heat off, and add the wine. Stir in wine, turn the heat back on.  Cook for 2-3 minutes.  Add the crushed tomatoes, diced tomatoes and sugar; add the sausage and a little bit of the drippings from the pan, parsley and basil, then stir to combine. Reduce heat to low, let the sauce simmer for 11/2 hours.

When ready to cook noodles, fill a large pot 3/4 of the way full with salted water.  Bring to a boil, add the noodles and cook to your liking. I think fully cooked noodles are better with this dish, instead of al dente. When noodles are done, drain them, add to the sauce slowly, tossing them in after each addition.  Serve immediately. Garnish with grated cheese or grated cheese shavings.  Makes 8 servings.