The Classic Italy Recipe

Cook pasta

Bring 4 qt water to a rolling boil in a large pot. Add 2 tbsp kosher salt and the fettuccine. Cook according to package directions until al dente (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside, tossing with 1 teaspoon olive oil to prevent sticking.

Prep ingredients

While the pasta cooks, halve the cherry tomatoes, thinly slice the red onion, core and slice the bell peppers into 1/2-inch strips, and slice mushrooms. If sausages are linked, remove casings and slice into 1/4–1/2-inch discs if not already in disc form.

Heat a large skillet or sauté pan over medium-high heat and add 1 tbsp olive oil. Add the sausage discs in a single layer and sear 2–3 minutes per side until browned (longer if raw, until cooked through). Remove sausages to a plate and leave rendered fat in the pan.

Add 1 tbsp olive oil to the same pan. Add sliced bell peppers and red onion, season with 1/2 tsp salt and 1/2 tsp black pepper. Sauté 4–6 minutes until softened and edges begin to char. Add mushrooms and continue to cook 3–4 minutes until mushrooms release moisture and brown.

Stir in halved cherry tomatoes and 1/4 tsp red pepper flakes; cook 1–2 minutes just to warm tomatoes. Return the browned sausage discs to the pan and toss to combine. Keep heat at medium.

Push the sausage and vegetables to one side of the pan. Add remaining 1 tbsp olive oil if pan is dry and sauté minced garlic 30 seconds until fragrant (do not brown). Pour in 1 cup Diana sauce (or 1 cup marinara plus 1 tbsp heavy cream) and 1 tsp Italian seasoning. Stir to combine, scraping up any browned bits from the pan. Simmer gently 3–4 minutes so the sauce warms and melds with the vegetables.

If the sauce is too thick, add reserved pasta water 2 tbsp at a time until you reach a silky consistency that coats the back of a spoon (use up to 1/2 cup). Taste and adjust seasoning with remaining 1/2 tsp salt, black pepper, or additional red pepper flakes.

Add the drained fettuccine to the skillet with the sausage, vegetables, and Diana sauce. Toss gently for 1–2 minutes over low heat so the pasta is fully coated and warmed through. If needed, add another tablespoon of pasta water to loosen the sauce.

Turn off the heat. Stir in lemon juice if using and sprinkle chopped basil or parsley. Transfer to a serving plate or divide among 4 bowls.

Top with grated Parmesan cheese and an extra drizzle of olive oil or a pinch of red pepper flakes to serve.