Al Cantunzein’s Pappardelle With Sausage and Peppers

Peel the peppers, remove the core and seeds, and cut into 1-inch squares.

Peel and finely chop the onion. Put it with the olive oil in a 12-inch skillet over medium-high heat. Sauté until the onion turns to a rich golden color, about 5 minutes.

Remove the casing from the sausage. Add the sausage to the skillet and break it into small chunks with a wooden spoon. Once the sausage is lightly browned, 2 to 3 minutes, add the peppers, season lightly with salt, and continue cooking until they are lightly colored, 6 to 8 minutes.