Cook the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside.
Cook the sausage: In a large skillet over medium heat, add the olive oil and crumble in the sausage. Cook until browned, breaking it apart with a spoon. Remove sausage and set aside, leaving about 1 tablespoon of drippings in the pan.
Sauté vegetables: In the same skillet, add sliced onion and bell peppers. Sauté 4–5 minutes until softened. Add garlic and red pepper flakes; cook 1 more minute until fragrant.
Deglaze with wine: Pour in the white wine and scrape up any browned bits from the bottom. Simmer 2–3 minutes to reduce slightly.
Add tomatoes and seasoning: Stir in diced tomatoes, tomato paste, Italian seasoning, salt, and pepper. Return the sausage to the pan. Simmer uncovered for 10–12 minutes, until the sauce thickens.
Combine and serve: Add the cooked noodles, fresh basil, and parsley to the sauce. Toss until everything is well coated and heated through.
Garnish and enjoy: Serve hot, topped with freshly grated Parmesan and extra basil.
💡 Tips:
For a creamier version, stir in ¼ cup of heavy cream before adding the noodles.
Want it spicier? Use hot Italian sausage and more crushed red pepper.
This dish pairs beautifully with garlic bread or a crisp salad.
