Prep Time: 20 mins | Cook time: 25 mins | Total time: 45 mins | Yield: 4 servings
This is an amazing fusion of Italian and Thai with spicy sausage, peppers, onions, basil, and a touch of wine. A scrumptious noodles dish with huge flavors. This is excellent if you find yourself craving some Thai cuisine.
Ingredients
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Olive oil
8 oz. pappardelle noodles, uncooked
2 tbsp flat-leaf parsley, chopped
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 red bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
4 cloves of garlic, pressed through a garlic press
1 (28 oz) can of diced tomatoes, with juice
¼ c. fresh basil leaves, julienned, divided use
½ c. white (I used Chardonnay)
1 tsp Italian seasoning
1 ½ tsp salt
½ tsp cracked black pepper
How to make Italian Drunken Noodles
Step 1: Following the package directions, cook the pappardelle noodles. Drain when done and keep warm.
Step 2: Drizzle about 2 tbsp olive oil in a hot, large, heavy-bottomed pan or braising pot. Into the pan, add the spicy Italian sausage and cook while breaking into small chunks until no longer pink. Into a small bowl, transfer the browned, crumble sausage and set aside.
Step 3: Into the now-empty pan, add the sliced onion. Cook with the sausage drippings for about 5 minutes until caramelized, stirring constantly to prevent the onions from burning. If needed, add extra olive oil as the onion cooks. Then, stir the salt, Italian seasoning, and cracked black pepper once the onion begins to become golden.
Step 4: To the pan, add the sliced bell peppers and saute with the onion for about 2 minutes or until the bell peppers are a little tender and golden. Then, add the garlic and continue to cook until fragrant. Next, pour in the wine and cook further until it is almost fully reduced.
Step 5: Add the diced tomatoes to the pan with their juice along with the browned spicy Italian sausage. Gently stir and simmer for approximately 3 to 4 minutes. When done, turn off the heat.
Step 6: To make a silky and rich flavor, drizzle around 2 to 3 tbsp of olive oil into the sauce. Add the chopped parsley and around half of the julienned basil. Stir well.
Step 7: Directly into the sauce, and add the cooked pappardelle noodles. Gently toss using tongs and season with extra salt and pepper if needed.
Step 8: To bowls, ladle equal portions of the Italian drunken noodles and serve right away garnished with a sprinkle of the rest of the julienned basil. If desired, top each serving with shaved Parmesan and a drizzle of olive oil. Enjoy!
Ingredients
- Olive oil
- 8 oz. pappardelle noodles, uncooked
- 2 tbsp flat-leaf parsley, chopped
- 4 spicy Italian sausage links, casings removed
- 1 large onion, quartered and sliced thinly
- 1 red bell pepper, cored and thinly sliced
- 1 orange bell pepper, cored and thinly sliced
- 1 yellow bell pepper, cored and thinly sliced
- 4 cloves of garlic, pressed through a garlic press
- 1 (28 oz) can of diced tomatoes, with juice
- ¼ c. fresh basil leaves, julienned, divided use
- ½ c. white (I used Chardonnay)
- 1 tsp Italian seasoning
- 1 ½ tsp salt
- ½ tsp cracked black pepper
Instructions
Step 1: Following the package directions, cook the pappardelle noodles. Drain when done and keep warm.
Step 2: Drizzle about 2 tbsp olive oil in a hot, large, heavy-bottomed pan or braising pot. Into the pan, add the spicy Italian sausage and cook while breaking into small chunks until no longer pink. Into a small bowl, transfer the browned, crumble sausage and set aside.
Step 3: Into the now-empty pan, add the sliced onion. Cook with the sausage drippings for about 5 minutes until caramelized, stirring constantly to prevent the onions from burning. If needed, add extra olive oil as the onion cooks. Then, stir the salt, Italian seasoning, and cracked black pepper once the onion begins to become golden.
Step 4: To the pan, add the sliced bell peppers and saute with the onion for about 2 minutes or until the bell peppers are a little tender and golden. Then, add the garlic and continue to cook until fragrant. Next, pour in the wine and cook further until it is almost fully reduced.
Step 5: Add the diced tomatoes to the pan with their juice along with the browned spicy Italian sausage. Gently stir and simmer for approximately 3 to 4 minutes. When done, turn off the heat.
Step 6: To make a silky and rich flavor, drizzle around 2 to 3 tbsp of olive oil into the sauce. Add the chopped parsley and around half of the julienned basil. Stir well.
Step 7: Directly into the sauce, and add the cooked pappardelle noodles. Gently toss using tongs and season with extra salt and pepper if needed.
Step 8: To bowls, ladle equal portions of the Italian drunken noodles and serve right away garnished with a sprinkle of the rest of the julienned basil. If desired, top each serving with shaved Parmesan and a drizzle of olive oil. Enjoy!
