On Italian Drunken Noodles

I know that this is usually made with pappardelle, but for some reason I just don’t like the way the pappardelle I’ve purchased from the store cooks up. It’s sticky and gummy…so until I figure out what the heck is going on (or just say screw it and make my own), I have turned to linguine and fettuccine, which work JUST as well! This dish is super easy to make, incredibly flavorful, and just all around fulfilling in every way! This is definitely one you’ll want to make on a night when you’re not all up for making a massive show of dinner!

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Italian Drunken Noodles

Ingredients

  • 8 ounces linguine or fettuccine, uncooked
  • Olive oil
  • 1lb ground spicy italian sausage, or a package of 5 sausages with the casings removed
  • 1 large onion, quartered and sliced thinly
  • 1 ½ 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 (any will do!)
  • 1 14.5 oz can diced tomatoes, with juice
  • 2 tablespoons flat-leaf parsley, chopped
  • ¼ cup fresh basil leaves, julienned, divided use

Instructions

  1. Place a large, heavy-bottom pan or braising pot over medium-high heat, and add about 2 tablespoons of olive oil; once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks, allowing it to brown in the oil for a few moments. Once the sausage is browned, remove it from the pan/pot with a slotted spoon and set aside.
  2. Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning.
  3. Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine. Then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden.
  4. Add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced. Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 to 4 minutes to blend the flavors, then turn the heat off.
  5. While everything stews together, cook the pasta according to the package, strain, and set aside.
  6. To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil, and stir in the chopped parsley and about half of the julienned basil.
  7. Add some cooked pasta into a bowl, and top some of the sauce. Gently toss to combine, and add more salt and pepper, and top with parmesan (grated or shaved) and some of the rest of the basil!

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