Begin by bringing a large pot of salted water to a boil. Add 8 oz. of pappardelle noodles and cook according to the package instructions, usually about 8-10 minutes until al dente. Drain and toss with olive oil to prevent sticking.

In a large skillet over medium heat, warm 1 tbsp of olive oil. Add 1 lb. of spicy Italian sausage chunks and cook for about 4-5 minutes until browned, turning occasionally. Remove sausage and leave drippings in the pan.

Using the same skillet, add the sliced onion and cook over medium heat for about 5 minutes until golden and caramelized.

Stir in the sliced red, orange, and yellow bell peppers and sauté for 4-5 minutes until tender. Then add 4 pressed cloves of garlic and cook for 1-2 minutes.

Pour in ½ cup of white wine to deglaze, scraping up browned bits. Allow to simmer for 2-3 minutes until nearly evaporated.

Add one can of diced tomatoes and juice to the skillet, stir well, and simmer for 5-7 minutes over medium heat.

Incorporate the sausage back into the skillet and stir in 2 tbsp parsley and ¼ cup basil leaves. Adjust seasoning with salt and cracked black pepper.

Toss the cooked pappardelle noodles gently into the sauce, ensuring every strand is coated. Add a splash of reserved pasta water if needed.

Plate the Italian Drunken Noodles and garnish with remaining basil. Optional: add shaved Parmesan.