Italian Drunken Noodles

• Olive oil • 4 links of spicy Italian sausage, casings removed • 1 large onion, quartered and thinly sliced • 1 ½ teaspoons of salt • 1 teaspoon of Italian seasoning • ½ teaspoon of cracked black pepper • 1 red bell pepper, cored and thinly sliced • 1 yellow bell pepper, cored and thinly sliced • 1 orange bell pepper, cored and thinly sliced • 4 cloves of garlic, pressed through a garlic press • ½ cup of white wine (I used Chardonnay) • 1 can of diced tomatoes with juice • 2 tablespoons of chopped flat-leaf parsley • ¼ cup of fresh basil leaves, julienned and divided

• 8 oz of uncooked pappardelle noodles

Setting Up:

To begin, heat 2 tablespoons of olive oil in a big braising pot or heavy-bottomed pan over medium-high heat.

In a skillet over medium-high heat, brown the spicy Italian sausage for a few minutes on each side after crumbling it into small pieces (you want the sausage to remain fairly chunky);

After the crumbled sausage has browned, transfer it to a small bowl and set aside to cool for a little.

-Then, toss in the sliced onion with the sausage fat. Cook, tossing occasionally, until the onion begins to caramelize and become brown, about 5 minutes. If needed, add a splash more olive oil to prevent burning.

-When the onion begins to turn golden, throw in the salt, Italian seasoning, and cracked black pepper; mix well. Next, toss in the sliced bell peppers and let them sauté for around 2 minutes with the onion, until they are somewhat softened and golden;