Italian Drunken Noodles

Bring a pot of lightly salted water to a boil for the pasta and cook it according to the package instructions.

Prepare the ingredients by removing the sausage from its casings if using links. Dice one red onion and one red bell pepper. Mince three cloves of garlic or use one tablespoon of jarred garlic as a substitute. Measure out 3/4 cup of white wine and 29 ounces of fire-roasted diced tomatoes. In a small bowl, mix 1 1/2 teaspoons of dried basil, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon of red pepper flakes. Measure four cups of uncooked pasta.

Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in diced red onion and bell pepper, cooking until they soften. Transfer the onions and peppers to a separate dish and set them aside. No need to wipe skillet.

Add the sausage to the same skillet and cook until it's no longer pink. Drain off any excess grease and return the meat to the skillet.

Add garlic to the drained sausage, stirring and cooking for a minute.

Add white wine to the skillet, cooking for 2-3 minutes.

Add the tomatoes with their juices, basil, red pepper flakes, salt, and cracked pepper, stirring until everything is well combined.

Add onions and bell peppers back to the skillet, stirring again until everything is combined.

Bring sauce to a boil then reduce to a simmer for 15 minutes or until sauce thickens to desired consistency.

Drain cooked noodles and toss with the sauce.

Sprinkle with fresh chopped parsley and grated parmesan. Serve and enjoy!