°1 tablespoon olive oil, divided
°1 lb Italian sausage
°1 teaspoon of salt
°Freshly ground pepper
°½ cup red bell pepper
°½ cup yellow bell pepper
°½ cup orange bell pepper
°¼ cup onion, thinly sliced
°2 garlic cloves, minced
°1 teaspoon Italian seasoning
°½ teaspoon red pepper flakes
°½ cup of white wine
°1 can 28 oz diced tomatoes, undrained
°2 tablespoons chopped fresh parsley
°12 oz egg noodles

*How to make:

In a 4-quart Dutch oven or large skillet, heat ½ tbsp and brown the Italian sausage. Remove from skillet and set apart.
In the same pan, heat the remaining ½ tablespoon of olive oil and sauté the onion, peppers and garlic until fragrant, about 3 minutes
Pour in the white wine and reduce until it has almost completely evaporated
Add diced tomatoes, Italian seasoning, red pepper flakes, salt, pepper and simmer for 10 minutes. Return the sausage to the pan and add the chopped parsley. Cook an additional 5 minutes and keep warm while the noodles cook according to package directions. Drain the noodles and add them to the pot. Stir to combine and serve.

Enjoy !