Discover the rich and robust flavors of Italian Drunken Noodles, a delightful fusion of Italian and Asian cuisine. This recipe features tender pasta noodles tossed with savory Italian sausage, fresh bell peppers, onions, and a medley of aromatic herbs, all simmered in a rich tomato sauce infused with a splash of red wine. The red wine not only enhances the sauce’s depth of flavor but also adds a touch of elegance, making this dish a perfect choice for both casual dinners and special occasions. This easy Italian noodle recipe combines the best of both worlds, offering a unique twist on traditional pasta dishes that will leave your taste buds craving more.
Italian Drunken Noodles are incredibly versatile and can be whipped up in no time, making them ideal for busy weeknights or impromptu dinner parties. The combination of spicy Italian sausage and the sweetness of bell peppers creates a harmonious balance, while the red wine brings a sophisticated note to the dish. This quick and easy pasta recipe is not only packed with flavor but also visually appealing, with vibrant colors and an inviting aroma that will captivate anyone who walks into your kitchen. Whether you’re an experienced cook or a kitchen novice, this recipe is straightforward and rewarding.
This Italian Drunken Noodles recipe is perfect on its own or can be complemented with a side of garlic bread and a fresh green salad for a complete meal. The ingredients are flexible, allowing you to customize the dish according to your preferences, such as using different types of sausage or adding your favorite vegetables. This adaptability, combined with the recipe’s ease and rich flavors, makes Italian Drunken Noodles a must-try addition to your culinary repertoire. 🍽️🍷
Category: Entree
Cuisine: Italian
Yield: Serves 4
Nutrition Info: 610 calories
Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients:
- 8 ounces pappardelle noodles, uncooked
- Olive oil
- 4 spicy Italian sausage links, casings removed
- 1 large onion, quartered and sliced thinly
- 1 ½ teaspoons salt
- 1 teaspoon Italian seasoning
- ½ teaspoon cracked black pepper
- 1 red bell pepper, cored and thinly sliced
- 1 yellow bell pepper, cored and thinly sliced
- 1 orange bell pepper, cored and thinly sliced
- 4 cloves garlic, pressed through garlic press
- ½ cup white white (I used Chardonnay)
- 1 (28 ounce) can diced tomatoes, with juice
- 2 tablespoons flat-leaf parsley, chopped
- ¼ cup fresh basil leaves, julienned, divided use
Preparation:
- Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and keep them warm while you prepare the sauce.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
Tips & Tidbits for my Italian Drunken Noodles:
- The larger the pan, the better: Use a large, heavy bottom pan (cast iron or a Dutch oven) for this dish, as it retains heat well and will give a little extra color and flavor to your peppers and onions; plus, it provides room to add the noodles directly into the sauce at the end, and toss ’em around.
- Pappardelle are best, but don’t sweat it: Pappardelle noodles are the broad or wide egg noodles that look a bit like “ribbons”, and you should be able to find them in the pasta section in most markets—they really are best for this recipe; but if you can’t find them, feel free to substitute whatever type of pasta noodle you like. The flavor will still be amazing.
- Go white or go red: White wine is what’s called for in this recipe, but red wine would also be a delicious choice; use whatever you’d actually like to drink with this dish.
- Looking to leave out the alcohol? No problem: If you’d prefer to leave alcohol out, then simply substitute chicken stock for the wine, and add a little squeeze of lemon at the end for that “brightness” as well.
