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A delicious plate of Italian Drunken Noodles

Italian Drunken Noodles

A hearty and flavorful pasta dish featuring tender egg noodles coated in a rich sauce of Italian sausage, colorful bell peppers, and diced tomatoes, all simmered in dry white wine and seasoned with fragrant Italian herbs. Topped with fresh basil and Parmesan cheese, it's a perfect weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz egg noodles Ensure they are al dente for best texture.
  • 1 tablespoon olive oil Essential for browning the sausage and sautéing vegetables.
  • 1 pound Italian sausage Choose mild or spicy based on preference; remove casings before cooking.
  • 150 g medium red onion Sliced for even cooking and flavor distribution.
  • 150 g red bell pepper Adds natural sweetness and vibrant color.
  • 150 g yellow bell pepper Complements the red pepper with its mild flavor.
  • 4 cloves garlic Minced for maximum aroma and flavor.
  • 0.5 teaspoon red pepper flakes Adjust to your desired level of heat.
  • 0.5 cup dry white wine Adds depth of flavor as it simmers down.
  • 14.5 oz diced tomatoes Drained well to prevent a watery sauce.
  • 1 teaspoon Italian seasoning A blend of herbs for authentic Italian taste.
  • to taste salt and black pepper Season generously to enhance all flavors.
  • 0.25 cup fresh basil Adds a fresh, aromatic finish to the dish.
  • 0.25 cup Parmesan cheese For topping, adds a salty, umami kick.

Equipment

  • Large Skillet

Method
 

  1. Cook egg noodles according to package instructions until tender but not mushy. Drain well and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through.
  3. Add sliced red onion and both bell peppers to the skillet. Cook for about 5 minutes, until the vegetables begin to soften but still retain some crunch.
  4. Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
  5. Pour in the white wine. Simmer for 2 to 3 minutes, letting the alcohol cook off.
  6. Add drained diced tomatoes and Italian seasoning. Stir to combine.
  7. Let the sauce simmer for 5 to 7 minutes, stirring occasionally, until it thickens. Season with salt and pepper to taste.
  8. Add the cooked noodles to the skillet. Stir to coat evenly with the sauce.
  9. Top with chopped fresh basil and grated Parmesan cheese before serving.

Notes

This recipe is incredibly versatile; feel free to add other vegetables like spinach or mushrooms, or swap Italian sausage for ground chicken or beef. For a spicier kick, increase the red pepper flakes.