Only have canned diced tomatoes, no problem. I’ve added a how to oven-roast tomatoes at the bottom of this recipe. You’ll need an extra hour and a half.
Ingredients:
8 ounces pappardelle noodles, uncooked
Olive oil
1 lb ground Italian sausage
1 large onion, quartered and sliced thinly
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
1/2 cup white white
1 (28 ounce) can oven-roasted tomatoes, with juice
2 tablespoons flat-leaf parsley, chopped
1/4 cup fresh basil leaves, julienned, divided
Directions:
Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and keep them warm while you prepare the sauce.
Place your Dutch Oven over medium-high heat, and add about 2 tablespoons of olive oil; once the oil is hot, add the ground Italian sausage and cook until browned, remove with a slotted spoon and place into a small bowl to set aside.
Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine. Add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
Add in the oven-roasted tomatoes with their juice*, and return the browned Italian sausage back into the Dutch Oven and gently fold the mixture to combine; allow it to gently simmer for about 3 to 4 minutes to blend the flavors, then turn the heat off.
To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and stir in the chopped parsley and about half of the julienned basil. Add the cooked pappardelle noodles directly into the sauce, and using tongs, gently toss and combine the noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper. To serve, add equal portions of the noodles to bowls, and garnish with a sprinkle of the remaining julienned basil (you can even top with shaved parmesan, if desired).
Oven-roasted Tomatoes:
You can use a can of whole tomatoes or diced tomatoes. Drain juice in a bowl and save for recipe above*. If whole, cut them lengthwise and then spread them out on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper, to taste. You can add garlic cloves, rosemary, thyme, oregano, basil, anchovies and red pepper flakes to create your own flavor. Roast in the oven at 350F, without stirring, until caramelized, about 1 hour and 25 minutes.
When done mash the whole tomatoes. If you’ve made more than required for the above recipe you can make pasta sauce or purée them add a splash of water or vegetable broth and make a flavorful tomato soup.
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