1. Cook the Noodles:
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Cook the egg noodles according to package directions until al dente. Drain and set aside.
2. Cook Sausage and Peppers:
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While the noodles cook, heat a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and sliced bell peppers.
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Cook, breaking up the sausage with a spoon, until the meat is browned and the peppers are tender-crisp, about 6-8 minutes.
3. Sauté Aromatics:
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Add the minced garlic and Italian seasoning to the skillet. Cook for 1 minute until fragrant, stirring constantly.
4. Deglaze with Wine:
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Pour in the white wine, scraping the bottom of the pan to release all the browned bits. Let it simmer until the liquid is reduced by about half.
5. Simmer the Sauce:
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Stir in the diced tomatoes with their juices and the dried basil. Season with salt and pepper to taste.
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Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Combine and Serve:
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Add the cooked and drained egg noodles to the skillet. Toss everything together until the noodles are evenly coated and heated through.
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Garnish generously with grated Parmesan cheese and fresh parsley before serving.
💡 Pro-Tips & Variations:
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Wine Substitute: If you prefer not to cook with wine, you can substitute it with an equal amount of chicken broth, adding a teaspoon of red wine vinegar at the end for acidity.
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Vegetable Boost: Add a sliced onion with the bell peppers, or stir in a handful of spinach during the last minute of cooking.
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Creamy Twist: For a richer sauce, stir in ¼ cup of heavy cream or a splash of half-and-half at the very end.
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Make it Spicy: Use hot Italian sausage and add a pinch of red pepper flakes with the garlic for an extra kick.
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