Italian Drunken Noodles
Ingredients
- 8 ozpappardelle noodles
uncooked
- Olive oil
- 4spicy Italian sausage links
casings removed
- 1 largeonion
- 1 ½ tspsalt
- 1 tspItalian seasoning
- ½ tspblack pepper
- 1red bell pepper
- 1yellow bell pepper
- 1orange bell pepper
- 4 clovegarlic
pressed through garlic press
- ½ cwhite white
- 1 cantomatoes
with juice
- 2 tbspflat-leaf parsley
- ¼ cfresh basil leaves
divided use
Directions
- 1
Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and keep them warm while you prepare the sauce.
- 2
Place a large, heavy-bottom pan or braising pot over medium-high heat, and add about 2 tablespoons of olive oil; once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
- 3
Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine.
- 4
Add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
- 5
Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 to 4 minutes to blend the flavors, then turn the heat off.
- 6
To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and stir in the chopped parsley and about half of the julienned basil.
- 7
Add the cooked pappardelle noodles directly into the sauce, and using tongs, gently toss and combine the noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
- 8
To serve, add equal portions of the Italian drunken noodles to bowls, and garnish with a sprinkle of the remaining julienned basil (you can even top with shaved parmesan, if desired, and an extra drizzle of olive oil).
Italian Drunken Noodles
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About this Recipe
Get ready to tantalize your taste buds with our incredible Italian Drunken Noodles! This isn't just any pasta dish; it's a vibrant fusion that brings together the bold flavors of Italy with the exciting spirit of Thai drunken noodles. Imagine tender pappardelle noodles swimming in a rich sauce, infused with savory spicy Italian sausage, a colorful medley of red, yellow, and orange bell peppers, and fragrant basil. The secret? A delightful 'kiss' of dry white wine that adds depth and sophistication to this already irresistible drunken noodles recipe.
Every bite of these Italian Drunken Noodles offers a perfect balance of savory, spicy, and slightly sweet notes from the diced tomatoes. The fresh garlic and Italian seasoning elevate the experience, making it a truly unforgettable meal. While spicy Italian sausage is key to its unique character, you can adjust the heat to your liking by opting for mild sausage or adding a pinch of red pepper flakes for an extra kick. This dish is fantastic on its own as a hearty entree, but it also pairs wonderfully with a simple green salad or some crusty bread to soak up every last bit of that amazing sauce. Don't forget the fresh basil – it's crucial for that bright, aromatic finish!
Ready in just 45 minutes, this Italian Drunken Noodles recipe is perfect for a weeknight dinner that feels gourmet. It's a culinary adventure that will quickly become a family favorite, offering a unique twist on classic pasta dishes.