1 tbsp. olive oil (divided).
1 pound of Italian sausage.
1 tsp. of salt.
Freshly ground pepper.
1/2 cup each of red, yellow, and orange bell peppers.
1/4 cup of thinly sliced onion.
2 minced garlic cloves.
1 tsp. of Italian seasoning.
1/2 tsp. of red pepper flakes.
1/2 cup of white wine.
1 can (28 oz) diced tomatoes (undrained).
2 tbsp. of chopped fresh parsley.
12 oz. egg noodles.


In a large skillet, heat half the olive oil and brown the Italian sausage. Once browned, set the sausage aside.

In the same skillet, heat the remaining oil. Sauté the onions, bell peppers, and garlic until aromatic. This typically takes about 3 minutes.

Pour the white wine into the skillet, and simmer until almost fully evaporated, allowing the flavors to enhance and concentrate.

Stir in the diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Allow this mixture to simmer for about 10 minutes for the flavors to blend and the sauce to thicken slightly.

Return the browned Italian sausage to the skillet, along with the chopped parsley. Mix well to incorporate the sausage and parsley into