Ingredients1 lb Italian sausage, casings removed1 large onion, sliced4 cloves garlic, minced1 bell pepper, sliced1 can (14.5 oz) diced tomatoes, undrained1/2 cup dry red wine1 cup chicken broth1 tbsp tomato paste1 tsp dried basil1 tsp dried oregano1/2 tsp red pepper flakesSalt and pepper to taste8 oz wide egg noodles1/2 cup grated Parmesan cheeseFresh basil, for garnishPreparationIn a skillet over medium heat, brown the Italian sausage, breaking it into small pieces as it cooks.Transfer the cooked sausage to your slow cooker, then add the sliced onion, garlic, and bell pepper.Pour in the diced tomatoes with their juice, red wine, chicken broth, and tomato paste.Sprinkle in the dried basil, oregano, red pepper flakes, and season with salt and pepper.Stir everything to combine, then cover and cook on low for 6-8 hours.About 20-30 minutes before serving, cook the egg noodles according to package directions until al dente. Drain and stir them into the slow cooker.Taste and adjust seasonings if necessary, then sprinkle grated Parmesan cheese over the top.Garnish with fresh basil just before serving.Variations & TipsFor a lighter version, try using turkey sausage instead of pork. If you prefer a vegetarian option, you can substitute the sausage with a plant-based meat alternative or more vegetables such as zucchini and mushrooms. Additionally, experimenting with different types of pasta like pappardelle or even gluten-free noodles can tailor the dish to your dietary needs. Feel free to add a splash of heavy cream for a richer sauce.
I swear when my hubby and ate this, we stuffed ourselves silly. We both needed help to get in bed
