Pasta with Sausage Meatballs, Peppers, and Onions

Ingredients

• 0.3 teaspoon pepper black freshly ground plus more to taste
• 0.5 cup cooking wine dry white
• 3 tablespoons flat-leaf parsley fresh minced
• 6  garlic cloves divided minced
• 1 pound sausage sweet italian hot or a combination of and
• 5 tablespoons olive oil divided
• 1  onion sliced
• 0.3 cup parmesan cheese freshly grated plus more for serving
• 1 pound soup noodles dry such as cavatappi
• 0.3 cup pesto prepared to taste
• 6 servings salt to taste
• 2  bell peppers red yellow seeded sliced or 1 and 1

Equipment

• bowl
• frying pan
• sauce pan
• pot
• slotted spoon

Directions

1. Combine 3 garlic cloves and next 4 ingredients in a bowl. Form into 1 1/2-inch meatballs.
2. Heat 3 tablespoons oil in a 12-inch skillet or large saucepan over medium-high heat.
3. Add meatballs, and cook 7 minutes or until browned on all sides.
4. Transfer to a plate with a slotted spoon.
5. Pour off fat from pan, and add remaining 2 tablespoons oil.
6. Add onion, bell peppers, and remaining garlic; season with salt and pepper, and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine, and cook 1 minute. Return meatballs to pan; cover and simmer 10 minutes.
7. Cook dry pasta according to package directions; drain, reserving 1/2 cup cooking liquid. Return pasta to pot, and add pesto, meatballs, and vegetables; toss to combine.
8. Add a little reserved pasta water, if desired.
9. Serve with additional Parmesan.