Ingredients
- 4 spicy sausages
- 225 g (8 oz) pasta
- 1 large onion
- Bell peppers
- 4 garlic cloves
- 800 g (28 oz) tomatoes
- 1/2 bottle white wine
- 2 tablespoons chopped parsley
- 1/4 cup fresh basil leaves
- Extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
Cook the Sausage
Heat 2 tablespoons of extra virgin olive oil in a large pan. Add the crumbled spicy sausage and cook until browned on all sides. Remove from the pan and set aside.
Prepare the Vegetables
In the same pan, add the sliced onion and cook until caramelized, adding a little more olive oil if needed. Season with salt and black pepper.
Add the sliced bell peppers and sauté for a few minutes until softened.
Build the Sauce
Add the garlic and pour in the white wine, letting it reduce slightly. Return the sausage to the pan, then add the diced tomatoes with their juice. Stir and cook for a few minutes, then turn off the heat.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain.
Combine
Add the drained pasta to the pan with the sauce. Drizzle with extra virgin olive oil, add parsley and basil, and mix well. Adjust salt and pepper if needed.
Serve
Serve hot and pair with a glass of Vernaccia di San Gimignano for a perfectly balanced dish.