Step 1

Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.

Step 2

Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.

Step 3

Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

Step 4

Pappardelle pasta is a distinctive wide-ribbon pasta. Since it's not commonly available, a quick and easy way to make it is to start with lasagne pasta strips. (Sshhh! Don't tell your secret.) Cook pasta according to directions. Before pasta is cooked to al-dente stage, add 1 Tbsp. extra virgin olive oil to the pot and stir.

Step 5

Drain pasta and cool slightly with cold running water. Drain and drizzle another 2 Tbsp. of extra virgin olive oil and toss. Set aside to cool. Once the pasta has cooled, fold each strip in half and cut to desired width.

Step 6

Heat large frying pan to medium heat. Drizzle 1 Tbsp. extra virgin olive oil and add chopped onions. Saute the onions on low-medium heat until softened.

Step 7

Turn heat back up to high and add sausages. Stir and sear sausages until golden. Add pesto sauce and stir. Turn heat back down to low-medium and add pasta/marinara sauce. Season with salt and pepper to taste. Add pappardelle (or cut lasagna strips) and toss to coat evenly for about 2 to 3 minutes.

Step 8

Turn heat off and add fresh oregano and fresh basil. Toss and plate. Top with freshly grated parmigiano reggiano and fresh cracked pepper.