Instructions:
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Brown the Italian sausage in a skillet over medium heat, breaking it up as it cooks.
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Transfer the sausage to your slow cooker, then add the onion, garlic, and bell pepper.
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Pour in the diced tomatoes with their juice, red wine, chicken broth, and tomato paste.
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Sprinkle in the basil, oregano, red pepper flakes, and season with salt and pepper.
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Stir to combine everything, cover, and cook on low for 6–8 hours.
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About 20–30 minutes before serving, cook the egg noodles until al dente, then drain and stir them into the slow cooker.
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Adjust seasoning if needed, then top with grated Parmesan cheese.
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Garnish with fresh basil right before serving.
Tips & Variations:
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For a lighter twist, swap Italian sausage for turkey sausage.
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To make it vegetarian, replace sausage with plant-based meat or add extra veggies like zucchini and mushrooms.
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Try different pasta shapes like pappardelle or gluten-free noodles to suit your preferences.
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For a creamier sauce, add a splash of heavy cream near the end of cooking.