Italian Drunken Noodles
Italian drunken noodles are a seriously mouthwatering combination of sausage, noodles, white wine, fresh herbs and veggies, in a rich tomato sauce.
Servings: 8
Equipment
- Skillet Large
Ingredients
- 2 Tablespoons olive oil
- 1 Pound Italian sausage hot is recommended
- 2 Cups yellow onion thick julienne-cut
- 1 Teaspoon Italian seasoning
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 3 bell peppers 1 red, 1 yellow and 1 orange, thick julienne-cut
- 4 Cloves garlic sliced
- ½ Cup white wine good quality
- 28 Ounces diced tomatoes canned
- 8 Ounces pappardelle pasta or fettuccine
- 2 Tablespoons fresh parsley chopped
- 2 Tablespoons fresh basil chiffonade-cut
- parmesan cheese fresh grated, for optional garnish
Instructions
- In a large skillet, heat the oil over medium heat. Add the sausage and cook for 8 to 10 minutes, breaking it up into large crumbles using a wooden spoon.
- Remove the sausage from the pan and set aside (leave the grease in the skillet).
- Add the onion to the pan and cook over medium heat until it starts to brown slightly, about 4 or 5 minutes. Add the Italian seasoning, salt and pepper.
- Add the garlic and cook for a minute, then add the bell peppers and continue cooking for 3 more minutes. Now add the wine and let it cook until reduced by half, about 4 or 5 minutes.
- Finally, add the tomatoes and the cooked sausage. Stir and cook over a medium/low heat for 8 to 10 minutes.
- While making the sauce, cook the pasta as directed on the package. Drain and set aside.
- Add the parsley and half the basil to the sauce and toss the cooked pasta to coat it in the sauce.
- Top with the remaining basil and serve with freshly grated parmesan cheese, if liked.
Notes
Keep the sausage drippings: Don't pour out the drippings after browning the Italian sausage. That's where so much of the flavor comes from, and it gives the sauce a rich, savory base that's too good to waste.
Keep the sausage chunky: I like leaving the sausage in bite-sized pieces instead of crumbling it too finely. Those hearty chunks make every forkful a little more satisfying.
Slice everything evenly: Julienne the bell peppers into thin strips so they cook evenly, and chiffonade the basil by rolling the leaves into a tight bundle before slicing into ribbons. It looks beautiful and distributes the fresh basil throughout the dish.
Choose a wine you'd happily drink: Since the wine is such an important part of the sauce, use one you'd enjoy sipping with dinner too. A crisp Italian Pinot Grigio is one of my favorites, but Sauvignon Blanc also works beautifully.
Keep the sausage chunky: I like leaving the sausage in bite-sized pieces instead of crumbling it too finely. Those hearty chunks make every forkful a little more satisfying.
Slice everything evenly: Julienne the bell peppers into thin strips so they cook evenly, and chiffonade the basil by rolling the leaves into a tight bundle before slicing into ribbons. It looks beautiful and distributes the fresh basil throughout the dish.
Choose a wine you'd happily drink: Since the wine is such an important part of the sauce, use one you'd enjoy sipping with dinner too. A crisp Italian Pinot Grigio is one of my favorites, but Sauvignon Blanc also works beautifully.
Nutrition
Calories: 396kcal | Carbohydrates: 32g | Protein: 14g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 713mg | Potassium: 579mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1647IU | Vitamin C: 72mg | Calcium: 74mg | Iron: 3mg
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