If you’re looking to bring a little Italian flair to your dinner table with a dish that’s both hearty and full of vibrant flavors, Italian Drunken Noodles is the perfect choice. This recipe is a delightful fusion, combining the richness of Italian sausage with the freshness of bell peppers, all enveloped in a sauce with a subtle kick from white wine. The wide pappardelle noodles perfectly absorb the savory sauce, creating a dish that’s comforting and satisfying. Whether you’re hosting a dinner party or just craving something special, this meal is sure to impress and become a favorite in your recipe rotation.
Why I Chose This Recipe?
I chose this recipe because it’s not only easy to make but also allows for a bit of creativity in the kitchen. The rich, savory flavors paired with the slight heat from the red pepper flakes make it a crowd-pleaser, while the pappardelle noodles add a luxurious texture that’s perfect for soaking up the delicious sauce. This dish is ideal for those who enjoy bold, vibrant flavors and want to try something a little different from the usual pasta night.
Ingredients:
– 8 oz (225g) Pappardelle pasta or any wide pasta
– 1 lb (450g) Italian sausage (sweet or hot, depending on your preference)
– 1 red bell pepper (sliced thinly)
– 1 yellow bell pepper (sliced thinly)
– 1 green bell pepper (sliced thinly)
– 1 medium onion (sliced thinly)
– 4 cloves garlic (minced)
– 1/2 cup dry white wine (like Pinot Grigio).
– 1/2 cup chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste
– Fresh basil (chopped, for garnish)
– Parmesan cheese (for serving)
– Olive oil
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions. Drain and set aside.
2. Cook the Sausage: Heat a little olive oil over medium heat in a large skillet. Add the Italian sausage, breaking it into chunks as it cooks. Cook until browned and fully cooked through. Remove the sausage from the skillet and put aside.
3. Sauté vegetables: in the same skillet, using extra olive oil as needed. Combine the sliced bell peppers and onions—Sauté for 5 minutes, or until they soften somewhat. Add the minced garlic and simmer for another minute.
4. Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for a few minutes until slightly reduced.
5. Add Tomatoes and Broth: Stir in the diced tomatoes (with their juice), chicken broth, and red pepper flakes if using. Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the flavors to meld.
6. Combine: Add the cooked sausage back to the skillet and stir to combine. Toss in the cooked pasta and mix everything until the pasta is coated in the sauce.
7. Season and Serve: Season with salt and pepper to taste. Garnish with fresh basil and grated Parmesan cheese. Serve hot and enjoy!
This dish combines the savory flavors of Italian sausage with the freshness of bell peppers and the slight kick from the red pepper flakes, all brought together with a touch of white wine. It’s a hearty and flavorful meal perfect for any night of the week!
