Step 1

Following the package directions, cook the pappardelle noodles. Drain when dine and keep the noodles warm.

Step 2

Crumble the spicy Italian sausage into the hot oil in the large, heavy-bottom pan or braising pot (you want to keep the sausage fairly chunky), and brown for a few moments on each side. Transfer the browned sausage with a slotted spoon to a small bowl to set aside.

Step 3

Toss the sliced onion into the skillet with the sausage drippings and let it cook until brown and caramelized, stirring occasionally to prevent burning (you can always add a little more olive oil if required) and then season with the salt, Italian seasoning, and cracked black pepper.

Step 4

After 2 minutes of sauteing the onion, add the sliced bell peppers and saute until cooked and golden. Once the garlic is fragrant, add the white wine and let it decrease for a few moments until nearly totally evaporated.

Step 5

After the spicy Italian sausage has browned, add the diced tomatoes and their juice to the pan and stir to incorporate. Simmer for 3 to 4 minutes to allow the flavors to meld, then remove from heat.

Step 6

To complete the sauce, add the chopped parsley and around half of the julienned basil and pour in approximately 2-3 teaspoons of olive oil to produce a smooth, rich taste.

Step 7

Toss the cooked pappardelle noodles into the sauce and gently integrate them with the sauce and the other ingredients using tongs; taste to determine if more salt and pepper are needed.

Step 8

Divide the Italian Drunken Noodles among bowls and top with the remaining julienned basil (you can even top with shaved Parmesan if desired, and an extra drizzle of olive oil).