Ingredients
1 lb Italian sausage, casings removed
1 large onion, sliced
4 cloves garlic, minced
1 bell pepper, sliced
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup dry red wine
1 cup chicken broth
1 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper to taste
8 oz wide egg noodles
1/2 cup grated Parmesan cheese
Fresh basil, for garnish
Preparation
- In 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 & Tips
For 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.
