🇮🇹 Italian Drunken Noodles
Ingredients:
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8 oz wide egg noodles (or pappardelle)
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1 lb Italian sausage (hot or mild, casings removed)
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1 tbsp olive oil
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1 medium onion, thinly sliced
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3–4 cloves garlic, minced
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2 bell peppers, thinly sliced (red, yellow, or orange)
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1 can (14.5 oz) diced tomatoes, undrained
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½ cup dry white wine (or red wine for a deeper flavor)
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1 tsp Italian seasoning
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¼ tsp red pepper flakes (optional, for heat)
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Salt & black pepper, to taste
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Fresh basil or parsley, chopped (for garnish)
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Grated Parmesan, for serving
🧑🍳 Instructions:
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Cook the pasta:
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Boil egg noodles according to package instructions. Drain and set aside.
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Cook the sausage:
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In a large skillet, heat olive oil over medium heat.
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Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove and set aside.
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Sauté vegetables:
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In the same pan, add onion and bell peppers. Sauté until softened, about 5–7 minutes.
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Add garlic, cook for 30 seconds more.
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Deglaze with wine:
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Pour in the wine and stir to deglaze the pan, scraping up any brown bits. Simmer for 2–3 minutes.
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Add tomatoes & seasoning:
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Stir in diced tomatoes (with juices), Italian seasoning, red pepper flakes, salt, and pepper.
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Return sausage to the pan. Simmer uncovered for 5–10 minutes until sauce thickens slightly.
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Combine:
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Add cooked noodles to the skillet and toss until everything is well coated and heated through.
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Serve:
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Top with chopped fresh basil or parsley and a generous sprinkle of Parmesan.
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🔄 Variations:
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Use ground turkey or beef instead of sausage.
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Add spinach or kale near the end of cooking for extra greens.
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Use zucchini noodles or gluten-free pasta for a lighter version.
Let me know if you’d like a vegetarian, spicy, or low-carb variation!