Italian “Drunken” Noodles (serves 6)

Brown the sausage
In a heavy pot or large skillet, heat ~2 Tbsp olive oil over medium-high. Crumble in the sausage and cook until browned. Use a slotted spoon to transfer it to a bowl.
Sauté the peppers
In the same pan, add the diced bell peppers, salt, Italian seasoning, and black pepper. Cook for about 2 minutes until just tender.
Aromatics first
Add the minced garlic and stir until fragrant—about 30 seconds.
Wine down
Pour in the white wine and let it reduce almost completely to concentrate the flavors.
Tomato infusion
Stir in the diced tomatoes with their juices. Then drizzle another 2–3 Tbsp olive oil, followed by parsley and half the basil, stirring well.
Combine sausage
Return the sausage to the pan. Simmer gently for 3–4 minutes to let everything meld. Remove from heat.
Cook noodles
Prepare egg noodles according to package instructions. Drain thoroughly.
Bring it together
Add the drained noodles directly into the sauce. Toss with tongs, ensuring every noodle is coated. Taste and add more salt or pepper if needed.
Serve and garnish
Divide between bowls, top with remaining basil, a drizzle of olive oil, and Parmesan if desired.