First, warm 2 tablespoons of olive oil in a large skillet or deep pan over medium heat.
After cutting the Italian sausage into small pieces, cook it in the pan over medium heat for a few minutes.
Cook for 5 minutes on each side to maintain the sauce’s freshness.
Once the sauce becomes thicker, transfer it to a small bowl and allow it to cool slightly.
Next, add the chopped onion to the pan with the sausage fat. Cook the onions, stirring occasionally, until they turn brown and sweet, about 5 minutes. Add more olive oil if needed to avoid burning.
When the onions start to brown, add the salt, Italian seasoning, and ground black pepper. Mix well.
Add the chopped yellow bell pepper and cook with the onion until softened and golden, about 2 minutes.
When the garlic becomes fragrant, pour in the white wine and let it simmer for a few minutes until the alcohol evaporates.
Return the cooked Italian sausage to the pan and combine it with the tomatoes and their liquid. Stir gently to mix the ingredients.
Allow the mixture to simmer for 3-4 minutes, then turn off the heat to let the flavors meld together.
Stir in the chopped parsley and half of the thinly sliced basil, then mix in 2-3 tablespoons of olive oil for a smooth and flavorful sauce. Keep warm while cooking the pasta.
Cook the pappardelle according to the package instructions. Once cooked, drain and toss with the sauce. Use tongs to carefully combine.
Taste the sauce and adjust the seasoning with salt and pepper if needed.
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