Noodles in Italian Style

 

Introduction

For things to happen and improve, for blood to circulate well and avoid blockages, we must stay active. When a specific body part is affected, it can disrupt life at that time.

I view life like a glass of fresh apple or orange juice: over time, the sweetness fades from the powder. If you don't mix it, the fruit will settle at the bottom, and the water above will taste plain.

If it's well-balanced, it will never achieve its maximum capacity. If it tastes just "alright" or "okay," it's not worth mentioning.

Information about the home: When something is described as "good" or "just okay," it can be easy to become uninterested, right?

If you continue to mix the tasty juice without a filter, the sweet leftovers will dissolve in the water. The cold glass will be revived with a special and tasty flavor.

I believe we are always in a state of energy, and if we don't get interrupted once in a while, we will never experience the wonderful flavors that life has to offer. We continue to drink the sugary liquid, and we will eventually reach our goal.

We realize that everything tastes delicious, but we don't know why.

Ingredients

• Olive oil
• 4 pieces of tasty Italian sausage, removed from casing
• 1 large onion, chopped and frozen
• 1 1/2 teaspoons of salt
• 1 teaspoon of Italian seasoning
• 1/2 teaspoon of black pepper
• 1 red chili pepper, finely chopped
• 1 yellow bell pepper, stem and seeds removed, finely chopped
• 1 orange bell pepper, finely chopped
• 4 cloves of garlic, finely chopped
• 1/2 cup of white wine (Chardonnay)
• 1 can of tomatoes with liquid
• 2 tablespoons of chopped parsley
• 1/4 cup of fresh basil leaves, thinly sliced and chopped
• 8 ounces of uncooked wide ribbon pasta (pappardelle)

Instructions

1. First, warm 2 tablespoons of olive oil in a large skillet or deep pan over medium heat.
2. After cutting the Italian sausage into small pieces, cook it in the pan over medium heat for a few minutes.
3. Cook for 5 minutes on each side to maintain the sauce's freshness.
4. Once the sauce becomes thicker, transfer it to a small bowl and allow it to cool slightly.
5. 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.
6. When the onions start to brown, add the salt, Italian seasoning, and ground black pepper. Mix well.
7. Add the chopped yellow bell pepper and cook with the onion until softened and golden, about 2 minutes.
8. When the garlic becomes fragrant, pour in the white wine and let it simmer for a few minutes until the alcohol evaporates.
9. Return the cooked Italian sausage to the pan and combine it with the tomatoes and their liquid. Stir gently to mix the ingredients.
10. Allow the mixture to simmer for 3-4 minutes, then turn off the heat to let the flavors meld together.
11. 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.
12. Cook the pappardelle according to the package instructions. Once cooked, drain and toss with the sauce. Use tongs to carefully combine.
13. Taste the sauce and adjust the seasoning with salt and pepper if needed.
14. Serve the pasta in individual portions, garnished with the remaining basil. Optionally, sprinkle with grated Parmesan cheese and a drizzle of olive oil.