Ingredients :

• Pappardelle — The wide flat ribbons are what make the difference here. Their grippy surface holds the sauce differently than spaghetti. In supermarkets, look in the Italian pasta aisle — De Cecco or Barilla brands make them. As a last resort, wide tagliatelle work. Avoid short pasta shapes.
• Italian turkey sausage — This is the centerpiece. Look for a turkey sausage seasoned Italian-style — fennel, chili, herbs. Some butchers make them, otherwise check the vacuum-packed deli section. Remove the casing and crumble the meat directly into the pan. Don’t slice it — crumbling gives more contact surface with the pan and more color.
• Colored peppers — One red, one yellow, ideally one orange. No green pepper alone — too bitter, it breaks the sweetness of the sauce. Cut into wide strips, not a brunoise: they need to hold up during cooking and remain visible on the plate.
• Canned crushed tomatoes — Invest in a good can. San Marzano DOP are less acidic and more concentrated — the sauce takes on a color and depth that a low-end brand won’t give. If your canned tomatoes taste acidic, a pinch of sugar compensates.