“I cook with wine, sometimes I even add it to the food!”
– W. C. Fields
This recipe quickly became my signature dish and a favorite of my family. It’s versatile enough that minor tweaks can make in light enough for a summer dinner or hearty enough for a winter night. You can make this dish lighter with fresh peppers, onions, and herbs or make it richer by adding a splash of heavy cream. Either way you make it, any season you want it, this is a delicious go-to dish!
Italian Drunken Noodles Recipe:
Ingredients:
- 4-6 links of Italian sausage (mild, sweet, hot – whatever your preference)
- Olive oil
- 1-1.5 tbsp minced garlic
- 1 large onion thinly sliced
- 3-4 yellow/orange bell peppers thinly sliced
- 1-1.5 tsp Italian seasoning
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/2 cup White wine (I typically use Chardonnay)
- 1 (28 ounce) can of petite diced tomatoes with juice
- 1/4 cup fresh basil (julienned)
- 2 tbsp parsley
- 1 box of pasta (I use Cavatappi, others Pappardelle)
- Splash of heavy cream or half & half (optional)
- CHEESE! Parmesan, Italian mix, whatever you’d like for topping
Instructions:
- Place a large, heavy-bottom pan or braising pot over medium-high heat and add enough olive oil to lightly coat bottom of pan. Fill another large pot with water and a pinch of salt and set to boil. This will be for the pasta.
- Slice sausage links or remove casings and crumble; place into the hot oil and brown.
- When the sausage is browned, remove it from the pan with a slotted spoon and place into a small bowl to hold for a moment; save oil
- Next, add the thinly sliced onion into the pan with the sausage drippings, and allow it to caramelize for about 5 minutes, stirring to keep it from burning
- Once the onion starts to caramelize, add the salt, Italian seasoning, and black pepper; stir to combine, then add in the sliced bell peppers, and allow those to cook for about 2 minutes until tender
- Add in the garlic, once it becomes fragrant, add in the white wine, cover, and let it cook down for a few moments, until almost completely reduced
- Next, add in the petite diced tomatoes with juice and the Italian sausage back into the pan, and mix; allow it to simmer for about 3-4 minutes, then turn the heat off
- To finish the sauce, drizzle in about 2-3 tablespoons of the olive oil and/or a splash of the heavy cream/half & half (for a richer flavor). Next add in the chopped parsley and about half of the fresh basil; stir, and keep warm while you cook the noodles.
- Prepare the noodles according to instructions on the box; once cooked, drain and add directly into the sauce, mix to combine pasta and sauce; check the seasoning and add to taste.
- To serve, garnish with remaining basil and cheese if desired; then, EAT!
Baked by Bagz 