Ingredients
1 lb Italian sausage (mild or spicy), casing removed
1 large onion, sliced
3 cloves garlic, minced
2 bell peppers (red & green), sliced
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup dry white wine (like Pinot Grigio or Chardonnay)
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional)
Salt & pepper to taste
8 oz pappardelle or wide egg noodles
Fresh parsley, chopped (for garnish)
Grated Parmesan (for serving)
Instructions
Brown the sausage: In a skillet over medium heat, cook sausage until browned. Drain excess fat.
Add to slow cooker: Transfer sausage to your slow cooker. Add onion, garlic, bell peppers, diced tomatoes, wine, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until vegetables are tender.
Add noodles: About 30 minutes before serving, stir in the uncooked noodles. Add a splash of water or broth if the sauce has thickened too much.
Serve: Once noodles are tender, stir well. Garnish with parsley and Parmesan.