Italian Drunken Noodles
Italian drunken noodles are a delicious Italian and Thai fusion dish with spicy sausage, peppers, onions and basil, lightly kissed with wine!
Equipment
- large heavy-bottom pan
Ingredients
Pasta
- 8 ounces pappardelle noodles uncooked
Sausage and Vegetables
- 4 links spicy Italian sausage casings removed
- 1 large onion quartered and sliced thinly
- 1.5 teaspoons salt
- 1 teaspoon Italian seasoning
- 0.5 teaspoon cracked black pepper
- 1 each red bell pepper cored and thinly sliced
- 1 each yellow bell pepper cored and thinly sliced
- 1 each orange bell pepper cored and thinly sliced
- 4 cloves garlic pressed through garlic press
Sauce
- 0.5 cup white wine (e.g., Chardonnay)
- 28 ounces diced tomatoes with juice
- 2 tablespoons flat-leaf parsley chopped
- 0.25 cup fresh basil leaves julienned, divided use
- olive oil
Instructions
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 over medium-high heat, and add about 2 tablespoons of olive oil; crumble the spicy Italian sausage into the pan, allowing it to brown for a few moments on each side; then remove it with a slotted spoon.
- Add the sliced onion to the pan with the sausage drippings, and allow it to caramelize for roughly 5 minutes; once golden, add the salt, Italian seasoning, and cracked black pepper, and stir.
- Add in the sliced bell peppers, and allow to saute for about 2 minutes; then add garlic and once aromatic, add the white wine and reduce.
- Add the diced tomatoes with juice, return the browned sausage to the pan, and simmer gently for about 3-4 minutes.
- Drizzle in 2-3 tablespoons of olive oil to create a silky sauce, and stir in the chopped parsley and half of the julienned basil.
- Add the cooked pappardelle noodles to the sauce, and toss gently to combine; adjust seasoning if needed.
- Serve the noodles in bowls and garnish with remaining basil and optional shaved parmesan and extra olive oil.
Notes
Use a large, heavy-bottom pan for better heat retention. Pappardelle noodles work best for this dish but substitute if necessary. You can omit alcohol by using chicken stock instead.
Nutrition
Serving: 1servingCalories: 610kcal
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