Slice the salsiccia and fry in 3 tbsp olive oil in a pan. After about 5 minutes, add the peeled garlic clove whole and the tomatoes. After another 3 minutes, deglaze with the white wine. Add some basil to the pan.
As soon as the wine has boiled away and the tomatoes have softened, mash them a little with the back of a soup spoon.
Now place the pappardelle in the saucepan.
Reduce the heat in the salsiccia pan and add half a ladle of pasta water to the pan. Season to taste with salt and pepper
Leave the pasta a little harder than al dente and mix with the sauce in the pan. Finish cooking the pasta in the sauce.
Then serve the pasta on a deep plate, add a drizzle of olive oil, some grated Parmesan cheese, coarsely ground black pepper and a few basil leaves.