▢ 2 pounds ripe tomatoes fresh
▢ 2 red bell peppers
▢ 1 onion
▢ 2 cloves garlic minced
▢ 2 tablespoons olive oil
▢ 1 tablespoon balsamic vinegar
▢ 2 teaspoons Italian seasoning divided
▢ 1 pound Italian sausage
▢ 28 ounces canned whole tomatoes with juices
▢ 14 ounces canned tomato sauce
▢ ¼ cup fresh parsley chopped
▢ ¼ cup fresh basil chopped
▢ 16 oz pappardelle
Preheat oven to 450°F.
Chop tomatoes, bell pepper, and onion into 1″ pieces. Toss with garlic, olive oil, balsamic vinegar, and 1 teaspoon of Italian seasoning.
Spread in a single layer on a foil-lined pan and roast 20 minutes. Stir and turn oven to broil. Broil 10 minutes or until vegetables are tender and have some light browning on the edges.
While vegetables are roasting, brown the sausage in a large saucepan. Drain fat.
Add canned tomatoes, tomato sauce, ½ cup water, and remaining Italian seasoning. Stir in roasted vegetables with any juices.
Bring sauce to a boil. Reduce heat and simmer uncovered 1 hour or until sauce reaches desired consistency (add more water if needed).
Cook pappardelle in salted water according to package directions until al dente. Drain well, reserving 1 cup of pasta water.
Stir in parsley & basil into the sauce. Toss pappardelle with meat sauce, add pasta water if needed to reach desired consistency. Top with additional herbs if desired.