Dive into a bowl of Italian Drunken Noodles, a savory pasta dish brimming with spicy Italian sausage, vibrant bell peppers, and a rich, wine-infused tomato sauce. This delightful recipe is a perfect blend of flavors that will transport your taste buds straight to Italy.
In our household, Italian Drunken Noodles is a dish that brings everyone to the table with eager anticipation. My husband loves the hearty combination of spicy sausage and tender noodles, while my kids are fascinated by the colorful bell peppers and the burst of fresh basil. This recipe has become a beloved tradition for our weekend dinners, where we savor each bite and share stories from the week. It’s a true family favorite that never fails to impress.
Why This Italian Drunken Noodles Recipe?
- Flavorful and Hearty: The combination of spicy Italian sausage, aromatic vegetables, and a rich tomato sauce creates a deeply satisfying dish.
- Vibrant and Colorful: The assortment of red, yellow, and orange bell peppers adds a beautiful visual appeal.
- Wine-Infused Sauce: A splash of Chardonnay enhances the sauce with a sophisticated depth of flavor.
- Easy to Prepare: Simple steps and accessible ingredients make this a great recipe for both weeknight dinners and special occasions.
- Fresh Herbs: The addition of fresh parsley and basil elevates the dish with aromatic freshness.
Ingredients:
- 225 g (8 oz) pappardelle noodles, uncooked
- Olive oil
- 4 spicy Italian sausage links, casings removed
- 1 large onion, quartered and thinly sliced
- 1 ½ tsp salt
- 1 tsp Italian seasoning
- ½ tsp 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
- 120 ml (½ cup) white wine (Chardonnay recommended)
- 1 can (794 g / 28 oz) diced tomatoes, with juice
- 2 tbsp flat-leaf parsley, chopped
- ¼ cup fresh basil leaves, julienned (divided use)
Directions:
- Cook the Noodles: Prepare the pappardelle noodles according to the package instructions. Drain well and keep warm.
- Brown the Sausage: Heat 2 tablespoons of olive oil in a large, heavy-bottom pan over medium-high heat. Crumble the sausage into the pan in small chunks, allowing it to brown on all sides. Once browned, remove the sausage with a slotted spoon and set aside.
- Cook the Onions: Add the sliced onion to the pan with the sausage drippings and sauté until caramelized and golden, about 5 minutes. Stir occasionally to prevent burning. Add a little more olive oil if needed.
- Add Seasonings and Peppers: Stir in the salt, Italian seasoning, and cracked black pepper. Add the sliced bell peppers and sauté for about 2 minutes until slightly tender and golden.
- Add Garlic and Wine: Add the garlic and cook until fragrant, then pour in the white wine. Let it reduce until almost completely evaporated.
- Combine Tomatoes and Sausage: Stir in the diced tomatoes with their juice and return the browned sausage to the pan. Fold gently to combine and let simmer for 3-4 minutes.
- Finish the Sauce: Drizzle 2-3 tablespoons of olive oil into the sauce for a silky texture. Stir in the chopped parsley and half of the julienned basil.
- Toss with Noodles: Add the cooked pappardelle noodles to the sauce. Use tongs to gently toss and coat the noodles with the sauce. Adjust seasoning with additional salt and pepper if needed.
- Serve: Divide the noodles into bowls and garnish with the remaining basil. Optionally, top with shaved parmesan and an extra drizzle of olive oil.
Notes:
- Ingredient Substitutions: Use mild Italian sausage if you prefer less heat. You can also substitute dry white wine with chicken broth.
- Cooking Tips: Ensure the onions are well caramelized for maximum flavor. Be careful not to overcook the bell peppers to maintain their vibrant color and slight crunch.
- Serving Suggestions: Pair with a simple green salad and crusty bread for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
