1-First, cook 8 ounces of pappardelle noodles according to the package instructions, then drain them well and keep them warm. This sets the foundation for the dish, allowing the noodles to absorb the savory sauce later.

2-Next, heat about 2 tablespoons of olive oil in a heavy-bottom pan over medium-high heat and crumble and brown 4 spicy Italian sausage links until they’re cooked through, then remove them and set aside.

3-Now, add 1 large onion (quartered and thinly sliced) to the pan with the sausage drippings and caramelize it until golden, which takes about 5 minutes while stirring occasionally.

4-Stir in 1 ½ teaspoons salt, 1 teaspoon Italian seasoning, and ½ teaspoon cracked black pepper to build a flavorful base.

5-Then, add 1 red bell pepper (cored and thinly sliced), 1 yellow bell pepper, and 1 orange bell pepper, sautéing them with the onions for about 2 minutes until they’re slightly tender.

6-Follow that by adding 4 cloves of garlic (pressed through a garlic press) and cooking until aromatic, then pour in ½ cup white wine and reduce it almost completely. This step adds that special depth that makes Italian Drunken Noodles so irresistible.

7-Finally, add 1 (28 ounce) can of diced tomatoes with juice, return the cooked sausage to the pan, and simmer gently for 3-4 minutes to blend the flavors.

8-Drizzle in 2-3 tablespoons of olive oil, stir in 2 tablespoons of chopped flat-leaf parsley and half of the ¼ cup julienned fresh basil leaves, then add the cooked noodles and toss gently.

9-Serve with the remaining basil for garnish, and adjust seasoning as needed. The whole process takes about 45 minutes, making it perfect for weeknight dinners.