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Italian Drunken Noodles

Italian Drunken Noodles


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  • Author: Catherine Hart
  • Total Time: 45 minutes
  • Yield: Serves 4

Description

Italian drunken noodles are a delicious Italian and Thai fusion dish featuring spicy sausage, colorful bell peppers, onions and fresh basil, all lightly kissed with white wine and tossed with silky pappardelle noodles in a rich tomato sauce.


Ingredients

Scale
  • 8 ounces pappardelle noodles, uncooked
  • Olive oil
  • 4 spicy Italian sausage links, casings removed
  • 1 large onion, quartered and sliced thinly
  • 1½ teaspoons salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon 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 through garlic press
  • ½ cup white wine (Chardonnay recommended)
  • 1 (28 ounce) can diced tomatoes, with juice
  • 2 tablespoons flat-leaf parsley, chopped
  • ¼ cup fresh basil leaves, julienned, divided use

Instructions

  1. Prepare the pappardelle noodles according to package instructions; drain very well and keep warm while preparing the sauce.
  2. Place a large, heavy-bottom pan over medium-high heat and add 2 tablespoons olive oil. Once hot, crumble the spicy Italian sausage into small chunks, browning on each side. Remove with slotted spoon and set aside.
  3. Add sliced onion to the pan with sausage drippings and caramelize for 5 minutes until golden, stirring to prevent burning. Add salt, Italian seasoning, and black pepper; stir to combine.
  4. Add bell peppers and sauté with onion for 2 minutes until slightly tender and golden. Add garlic until aromatic, then add white wine and reduce until almost completely evaporated.
  5. Add diced tomatoes with juice and return browned sausage to pan. Gently fold to combine and simmer for 3-4 minutes to blend flavors, then turn off heat.
  6. Finish the sauce by drizzling in 2-3 tablespoons olive oil for silky richness. Stir in chopped parsley and half of the julienned basil.
  7. Add cooked pappardelle directly to the sauce and use tongs to gently toss and combine. Check seasoning and adjust salt and pepper as needed.
  8. Serve in bowls garnished with remaining julienned basil. Optional: top with shaved Parmesan and extra olive oil drizzle.

Notes

  • Use a large, heavy-bottom pan or Dutch oven for best caramelization and heat retention
  • Pappardelle noodles work best, but fettuccine or wide egg noodles can substitute
  • Can use red wine instead of white for deeper flavor
  • Substitute chicken broth for wine if alcohol-free version desired
  • Remove sausage temporarily to prevent overcooking and maintain texture
  • Add garlic last to prevent burning during long cooking process
  • Sauce can be made ahead and reheated - flavors improve overnight
  • Save pasta water as backup to thin sauce if needed
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Entree
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving (1/4 of recipe)
  • Calories: 610
  • Sugar: 12g
  • Sodium: 980mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 5g
  • Protein: 22g
  • Cholesterol: 45mg