Italian Drunken Noodles
Try this Italian Drunken Noodles recipe
Try this Italian Drunken Noodles recipe
- olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon italian seasoning
- 1/2 teaspoon cracked black pepper
- 4 spicy italian sausage links casings removed
- 1 large onion quartered and sliced thinly
- 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
- 1 (28 ounce) can diced tomatoes with juice
- 2 tablespoons flat-leaf parsley chopped
- 1/4 cup fresh basil leaves julienned, divided use
- 8 ounces pappardelle noodles uncooked
- 1/2 cup white white (i used chardonnay)
- Carbohydrate 8.21059833321738 g
- Cholesterol 0 mg
- Fat 0.420231666559685 g
- Fiber 1.65118328319383 g
- Protein 1.41773000004094 g
- Saturated Fat 0.0640549166494001 g
- Serving Size 1 1 Serving (185g)
- Sodium 4.392322916635 mg
- Sugar 6.55941505002355 g
- Trans Fat 0.239987229165974 g
- Calories 38 calories
Step-by-step
- Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and 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, then 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 3-4 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 add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
- Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle 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 “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.
A Weeknight Culinary Adventure: Italian Drunken Noodles
The aroma alone is worth the effort. This isn't your average weeknight dinner; this is a culinary escape to Italy, all without stepping foot on a plane. I stumbled upon this Italian Drunken Noodles recipe a few weeks ago, and let me tell you, it's become a regular in my household. The name might sound a bit bold, but trust me, the "drunken" part refers to the delightful reduction of white wine in the sauce, which creates a depth of flavour that's truly unforgettable. The rich, savoury sauce clings beautifully to perfectly cooked pappardelle noodles. It's the kind of dish that transports you – a vibrant explosion of colour and flavour on your plate.
Why I fell in love with this recipe: It's not just the delicious taste, although that is a major plus! The beauty lies in its simplicity. It comes together quickly, perfect for those busy weeknights when you crave something comforting and delicious but don't have hours to spend in the kitchen. The ingredients are readily available, and the process itself is quite straightforward, making it accessible to even the most beginner home cooks. I’ve made it for friends, and it has become a guaranteed crowd-pleaser, especially when paired with a crisp white wine - naturally!
A touch of Italian sunshine on a cold night: This recipe is a testament to the magic of simple ingredients, elevated by careful cooking techniques. The caramelized onions add a touch of sweetness, the bell peppers burst with freshness, and the spicy Italian sausage lends a hearty, satisfying quality. The white wine reduction adds a layer of complexity, and the fresh basil and parsley bring a bright, herbaceous touch. It's the perfect dish for a relaxed weeknight dinner or an impromptu gathering with friends. The best part? It's just as delicious the next day, making it a perfect recipe for meal prepping.
My personal touch: Although I followed the recipe pretty closely, I did add my own little twist. I like to use a mix of red, yellow, and orange bell peppers for a beautiful array of colours. I also sometimes add a pinch of red pepper flakes for an extra kick, depending on the spice level of the sausage. Feel free to experiment with your favorite herbs and spices; the beauty of cooking is the freedom to make it your own.
More than just a meal: This Italian Drunken Noodles recipe is more than just food; it's an experience. It’s the perfect comfort food on a chilly evening, a vibrant celebration of flavour that brightens even the dreariest of days. The aroma that fills your kitchen while it simmers is intoxicating. The satisfaction of creating something so delicious and comforting from humble ingredients is immense. It's a dish that invites you to slow down, savor the moment, and appreciate the simple joys of home-cooked food.
It’s a keeper! This recipe is one that I will undoubtedly make time and time again. It's become a staple in my culinary repertoire, a go-to dish that never fails to impress. I highly recommend trying it; you won’t be disappointed. The recipe is easily adaptable, so feel free to customize it to your taste preferences. But whatever you do, don't skip the white wine reduction – it's the secret to its irresistible flavour.
