- Brown the Sausage:
- Add half the olive oil to a large skillet over medium heat Break up the Italian sausage and cook until golden on all sides About 6 to 8 minutes Transfer the sausage to a bowl leaving any browned bits in the pan
- Sauté the Aromatics:
- Add the remaining olive oil to the same pan Set heat to medium low Stir in the sliced onions and all bell peppers Sauté until the vegetables start to soften and the onions become fragrant stirring frequently about 3 minutes Scatter in the minced garlic and cook for another thirty seconds without letting it brown
- Deglaze with Wine:
- Pour the white wine into the pan scraping up any flavorful bits stuck to the bottom Let the wine simmer gently until almost completely evaporated This intensifies its flavor in the finished sauce
- Create the Sauce:
- Add the diced tomatoes with their juice to the pan Stir in Italian seasoning red pepper flakes salt and a generous grind of black pepper Let the mixture simmer uncovered for about 10 minutes stirring occasionally so it thickens and flavors meld
- Add Sausage and Parsley:
- Return the browned sausage to the pot and stir in the chopped parsley Simmer for 5 more minutes allowing the flavors to combine Keep the sauce warm on very low heat
- Cook and Combine the Noodles:
- Meanwhile bring a large pot of salted water to a rolling boil Cook egg noodles according to the package instructions until just al dente Drain well Add the noodles directly to the sauce Toss everything gently to coat the noodles with all the flavorful sauce Serve hot
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