- Pour in ½ cup white wine, scraping up browned bits. Simmer 2–3 minutes until mostly evaporated.
- Add large can (28 oz) crushed tomatoes, cooked sausage, salt, and pepper.
- Simmer uncovered 10–15 minutes, stirring occasionally, until sauce thickens slightly.
5. Combine Pasta & Finish
- Add drained pasta to the skillet. Toss to coat, adding reserved pasta water ¼ cup at a time until silky and cohesive.
- Remove from heat. Stir in parsley flakes and thinly sliced basil.
- Drizzle with extra virgin olive oil for brightness.
6. Serve Immediately
- Garnish with extra basil, red pepper flakes, or grated Parmesan (optional).
- Serve with crusty bread to soak up the rich sauce.
💡 Pro Tips for Best Results
- Don’t skip the pasta water—it’s essential for binding sauce to noodles.
- Use spicy sausage with fennel—it’s traditional and adds depth.
- Fresh basil at the end—cooking it dulls its flavor.
- Vegetarian? Swap sausage for crumbled plant-based sausage or sautéed mushrooms + smoked paprika.
🍝 Why This Dish Works
- One pan (plus pasta pot) = easy cleanup
- Balanced flavors: Heat (sausage) + sweetness (peppers) + acidity (tomatoes) + freshness (basil)
- Ready in 30 minutes—perfect for weeknights
- Naturally wine-friendly: Pair with a Chianti or Pinot Grigio
“Great pasta isn’t about complexity—it’s about bold ingredients, treated with respect.” 🌶️🍅🌿
