My partner and I could barely make it to the kitchen after this meal. Too tasty to handle!

1 can (14.5 ounces) diced tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
12 ounces egg noodles
Directions
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon. Remove the sausage from the skillet and set aside.
In the same skillet, add the onion and bell pepper. Sauté for about 3-4 minutes until they start to soften.
Add the garlic and spinach to the skillet and cook for another 2 minutes until the spinach is wilted.
Pour in the white wine and let it simmer until almost evaporated, about 2-3 minutes.
Stir in the diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Let the mixture simmer for about 10 minutes to thicken.
Return the browned sausage to the skillet and add the fresh basil and parsley. Cook for an additional 2-3 minutes.
Meanwhile, cook the egg noodles according to package instructions. Drain and add them to the skillet, tossing to coat evenly with the sauce.
Serve hot, garnished with extra basil or parsley if desired.
Variations & Tips
For a vegetarian version, you can substitute the Italian sausage with a plant-based sausage or omit it altogether and add more vegetables like zucchini or mushrooms. If you prefer a milder dish, reduce the amount of red pepper flakes. For a gluten-free option, use gluten-free pasta instead of egg noodles. You can also add a splash of cream to the sauce for a richer texture.