🍝 Italian Drunken Noodles Recipe
Ingredients:
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12 oz pappardelle or wide egg noodles
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1 lb Italian sausage (hot or sweet, casings removed)
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1 medium onion, thinly sliced
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3 cloves garlic, minced
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2 bell peppers (any color), thinly sliced
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1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
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1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
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1/4 tsp red pepper flakes (optional, for heat)
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1 tsp Italian seasoning
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Salt & black pepper to taste
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2 tbsp olive oil
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1/4 cup fresh basil, chopped (or parsley)
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Freshly grated Parmesan cheese, for serving
Instructions:
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Cook the noodles:
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Boil noodles in salted water until al dente. Reserve 1/2 cup pasta water. Drain and set aside.
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Brown the sausage:
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In a large skillet over medium-high heat, add 1 tbsp olive oil.
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Cook sausage until browned and crumbled, about 6–8 minutes. Remove to a plate and set aside.
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Sauté the vegetables:
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In the same skillet, add 1 tbsp olive oil.
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Sauté onions and bell peppers until soft, about 5–6 minutes.
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Add garlic, red pepper flakes, and Italian seasoning. Cook for 1 minute until fragrant.
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Deglaze with wine:
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Pour in the white wine, scraping up any bits from the bottom.
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Let it reduce slightly, about 2–3 minutes.
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Add tomatoes & sausage:
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Stir in the cherry tomatoes and cooked sausage.
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Simmer for 3–5 minutes until tomatoes soften. Season with salt and pepper.
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Toss with pasta:
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Add the cooked noodles and reserved pasta water as needed to loosen the sauce.
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Toss everything together until well coated and heated through.
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Garnish and serve:
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Sprinkle with fresh basil and Parmesan cheese.
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Serve hot with crusty bread or a side salad.
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🍷 Optional Pairing:
Serve with the same white wine used in the dish or a light red like Chianti.
Would you like a vegetarian version or a printable version of this recipe?