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, substitute the sausage with a plant-based meat alternative or more vegetables like zucchini and mushrooms.
- Experiment with different types of pasta like pappardelle or gluten-free noodles to suit your dietary needs.
- For a richer sauce, add a splash of heavy cream before serving.