🍝 Italian Drunken Noodles
🍷 Why “Drunken”?
The name comes from the generous splash of white wine used in the sauce — it adds depth and richness, much like Thai drunken noodles but with an Italian twist.
🍽️ Serves: 4
⏱️ Total Time: ~35 minutes
🧄 Ingredients:
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12 oz wide egg noodles (or pappardelle)
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1 lb Italian sausage (mild or hot, casings removed)
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1 medium yellow onion, thinly sliced
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1 red bell pepper, thinly sliced
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1 yellow or orange bell pepper, thinly sliced
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3–4 garlic cloves, minced
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½ tsp crushed red pepper flakes (optional for heat)
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¾ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
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1 (14 oz) can diced tomatoes, with juice
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2 tbsp tomato paste
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1 tsp Italian seasoning
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Salt & pepper, to taste
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¼ cup chopped fresh basil or parsley
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Parmesan cheese, for garnish
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Olive oil, for cooking
🔪 Instructions:
1. Cook Noodles:
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Boil egg noodles according to package instructions. Drain and set aside with a drizzle of olive oil to prevent sticking.
2. Brown the Sausage:
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In a large skillet over medium-high heat, cook sausage until browned and crumbled.
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Transfer to a plate and set aside. Leave a little of the drippings in the pan.
3. Sauté Vegetables:
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Add a bit of olive oil to the pan if needed. Sauté onions and bell peppers for about 5–7 minutes until soft and lightly browned.
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Stir in garlic and red pepper flakes, cook for 30 seconds.
4. Deglaze with Wine:
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Pour in the white wine to deglaze the pan, scraping up any browned bits.
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Let it simmer for 2–3 minutes to reduce slightly.
5. Add Tomatoes & Simmer:
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Stir in diced tomatoes, tomato paste, Italian seasoning, and cooked sausage.
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Simmer uncovered for 8–10 minutes until the sauce thickens slightly. Season with salt and pepper.
6. Combine with Noodles:
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Toss the cooked noodles into the sauce, mixing until well coated.
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Stir in fresh basil or parsley just before serving.
🧀 To Serve:
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Plate hot and garnish with freshly grated Parmesan.
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Pair with crusty bread and a glass of the same white wine used in the sauce.
Would you like a spicy version or a vegetarian spin on this recipe?