My hubby and I had trouble walking back to the kitchen after eating this. Blame it on the deliciousness

12 ounces egg noodles

1 pound Italian sausage

1.5 cups mixed bell peppers, sliced (color variety enhances presentation)

1/4 cup sliced onion

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (adjust to taste)

1/2 cup white wine

2 tablespoons chopped parsley

1 can (28 oz) diced tomatoes, undrained

Instructions:

Brown the Sausage: Heat half a tablespoon of olive oil in a skillet over medium heat. Cook the Italian sausage until browned, then remove it from the skillet and set aside.

Sauté the Vegetables: In the same skillet, sauté the onion, bell peppers, and garlic for about 3 minutes, just until they start to soften.

Simmer with Wine: Pour in the white wine, letting it simmer until it has almost completely evaporated. This step concentrates the wine's flavors, infusing the dish with depth.

Add Tomatoes and Season: Stir in the diced tomatoes (with their juices), Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Let the sauce simmer for about 10 minutes to meld the flavors and thicken slightly.

Combine with Sausage: Return the browned sausage to the skillet, adding the chopped parsley. Stir to combine and continue cooking for an additional 5 minutes, allowing the flavors to fully integrate.