Description
Italian Drunken Noodles offer a delightful fusion of Italian and Thai flavors, featuring pappardelle noodles tossed in a rich and aromatic sauce with spicy Italian sausage, a medley of colorful bell peppers, and a hint of wine. This dish is perfect for those who appreciate a hearty, flavor-packed meal that combines the best of two culinary worlds.
Ingredients
Scale
- 8 ounces pappardelle noodles
- 4 spicy Italian sausage links, casings removed
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup white wine (or chicken stock as a non-alcoholic substitute)
- 1 can (28 ounces) diced tomatoes with juice
- 1/4 cup fresh basil, julienned
- 2 tablespoons flat-leaf parsley, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Cook pappardelle noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sausage, breaking it into chunks, and cook until browned. Remove sausage and set aside.
- In the same skillet, add onions and bell peppers, sautéing until they start to soften. Add garlic and sauté for another minute.
- Deglaze the pan with wine, allowing it to reduce slightly. Add the diced tomatoes and return the sausage to the skillet.
- Simmer the sauce for about 5 minutes to blend the flavors. Season with salt and pepper.
- Toss the cooked noodles with the sauce, mixing in the fresh basil and parsley.
- Serve warm, garnished with additional herbs if desired.
Notes
- For a vegetarian version, omit the sausage and add additional vegetables such as zucchini or mushrooms.
- If avoiding alcohol, substitute wine with chicken stock and add a splash of lemon juice for acidity.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Fusion, Italian-Thai
Nutrition
- Calories: 610 kcal
- Sugar: 8 g
- Fat: 28 g
- Saturated Fat: 10 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 22 g
