Ingredients:
1 pound (450g) Italian sausage, casings removed
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup (240ml) dry red wine (such as Chianti)
1 can (14 ounces/400g) diced tomatoes
1 can (6 ounces/170g) tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes (adjust to taste)
Salt and black pepper to taste
1 pound (450g) spaghetti or fettuccine
Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Extra virgin olive oil for cooking
Instructions:
Prepare the Ingredients:
Start by removing the casings from the Italian sausage. Chop the onion finely, mince the garlic, and thinly slice the red and yellow bell peppers. Have all the ingredients measured and ready for cooking.
Cook the Italian Sausage:
Heat a large skillet or pan over medium heat. Add a drizzle of olive oil to the pan. Once hot, add the Italian sausage, breaking it into smaller pieces with a wooden spoon. Cook until the sausage is browned and cooked through, about 5-7 minutes.
Sauté Aromatics and Peppers:
Continued on next page (page 2)
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