Al Dente Fettuccine with Italian Sausage and Sautéed Bell Peppers

Prepare the vegetables: Wash the 0.5 red bell pepper and 0.5 yellow bell pepper, remove seeds, and slice into thin strips. Peel the 0.25 yellow onion and slice into thin half-moons. Peel and mince 2 cloves of garlic. Wash and finely chop 1 tablespoon of fresh parsley. Grate 2 tablespoons of parmesan cheese from the wedge.

Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 2 raw Italian sausage links. Sear for 4-5 minutes per side until the casings are browned and the internal temperature reaches 160°F. Remove the sausages from the pan and let them rest on a cutting board for 2 minutes, then slice into 1/2-inch rounds.

In the same skillet with the sausage drippings, add the sliced bell peppers and onions. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened and show slight charred edges. Add the 2 minced garlic cloves and cook for 1 minute until fragrant.

Add 4 oz dry fettuccine to the boiling water. Stir immediately to prevent sticking. Set a timer for 2 minutes less than the package instructions suggest.

Perform the Al Dente Mastery test: Use tongs to remove one strand of pasta. Cut it in half and look for a tiny white dot or thin line in the very center; this indicates the pasta is firm but cooked. Taste it—it should have a distinct 'bite' and chewiness without being crunchy or sticking to your teeth. If it is still crunchy, cook for 1 more minute and test again.

Pour 0.25 cup chicken broth into the skillet with the vegetables, using a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. Add the sliced sausage back into the skillet.

Using tongs, transfer the fettuccine directly from the boiling water into the skillet. The small amount of pasta water clinging to the noodles will help create a light sauce.

Add 1 tablespoon of chopped parsley and 1 tablespoon of the grated parmesan cheese to the skillet. Toss everything together over medium heat for 1-2 minutes. This allows the pasta to finish its final stage of cooking inside the sauce, absorbing the flavors of the sausage and peppers.

Transfer to a warm pasta bowl and garnish with the remaining 1 tablespoon of grated parmesan cheese and a pinch of fresh black pepper.