A bold, savory pasta dish with layers of heat, sweetness, and herbaceous freshness—all in one skillet.
Complete Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add 8 oz pappardelle (or fettuccine) and cook until al dente (check package time—usually 8–10 minutes).
- Reserve 1 cup pasta water, then drain. Set aside.
2. Brown the Sausage
- Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
- Remove casings from 1 lb spicy Italian sausage (if in links) and add to the skillet.
- Cook, breaking into crumbles, until browned and cooked through (6–8 minutes).
- Transfer sausage to a plate; leave drippings in the pan.
3. Sauté Aromatics & Peppers
- Reduce heat to medium. Add 1 tbsp olive oil if needed.
- Add sliced onion; cook 4–5 minutes until soft.
- Add yellow and red bell peppers; cook 5–7 minutes until slightly tender and caramelized at edges.
- Stir in garlic, Italian seasoning, and red pepper flakes; cook 1 minute until fragrant.
