Instructions

• Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just al dente. Drain and set aside.
• While the pasta cooks, warm a large skillet over medium-high heat. Add the ground Italian sausage and break it into crumbles with a wooden spoon. Cook until browned and cooked through, about 6 to 8 minutes. Remove the sausage from the skillet and set aside.
• In the same skillet, add the chopped bell peppers. Cook for 3 to 4 minutes until they begin to soften. Add the minced garlic and Italian seasoning. Cook for another minute until fragrant.
• Pour the white cooking wine into the skillet. Scrape up the browned bits from the bottom with your spoon. Let the wine simmer for 1 to 2 minutes until slightly reduced.
• Add the diced tomatoes with their juice, dried basil, and the cooked sausage. Stir everything together. Season with salt and black pepper to taste.
• Simmer the sauce for 8 to 10 minutes, stirring occasionally, until it thickens slightly and the flavors come together.
• Add the cooked egg noodles to the skillet. Use tongs to toss thoroughly so the noodles are evenly coated with sauce and the sausage and peppers are distributed throughout.
• Serve immediately with grated Parmesan cheese and chopped fresh parsley.