🍝 Italian Drunken Noodles (with Sausage & Peppers)
📝 Ingredients:
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12 oz wide egg noodles (or pappardelle)
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1 lb Italian sausage (sweet or spicy, casings removed)
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2 tablespoons olive oil
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 small red onion, thinly sliced
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4 cloves garlic, minced
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1 teaspoon Italian seasoning
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1/2 teaspoon red pepper flakes (optional)
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1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
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1 (14.5 oz) can diced tomatoes, undrained
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Salt and pepper, to taste
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Fresh basil or parsley, chopped (for garnish)
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Freshly grated Parmesan (for serving)
👩🍳 Instructions:
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Cook the noodles:
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Boil the egg noodles in salted water according to package instructions.
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Drain and set aside.
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Cook the sausage:
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In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
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Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
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Remove sausage from the skillet and set aside.
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Sauté the vegetables:
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In the same skillet, add the remaining 1 tablespoon olive oil.
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Sauté the peppers, onions, and garlic for about 5–7 minutes, until soft and slightly caramelized.
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Stir in Italian seasoning and red pepper flakes.
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Deglaze and simmer:
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Pour in the white wine and stir, scraping up any browned bits from the pan.
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Let it simmer for 2–3 minutes to reduce slightly.
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Add the diced tomatoes (with juice) and cooked sausage back to the pan.
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Simmer for 5–10 minutes. Season with salt and pepper to taste.
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Combine and serve:
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Toss the cooked noodles into the sauce, mixing well to coat.
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Serve hot, garnished with fresh basil and Parmesan cheese.
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🔄 Variations:
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Substitute ground turkey or plant-based sausage for a lighter version.
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Add spinach or zucchini for extra veggies.
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Use red wine for a deeper flavor (makes it “drunker”!).
Let me know if you want a one-pot version, a vegetarian twist, or a spicy upgrade!