Description
Italian Drunken Noodles is a flavorful, hearty pasta dish featuring wide pappardelle noodles tossed in a rich and spicy sauce made with browned spicy Italian sausage, caramelized onions, colorful bell peppers, garlic, white wine, and diced tomatoes. Finished with fresh herbs and olive oil, this dish offers a robust blend of Italian seasonings perfect for a satisfying weeknight dinner or gathering.
Ingredients
Scale
Pasta
- 8 ounces pappardelle noodles, uncooked
Protein and Vegetables
- 4 spicy Italian sausage links, casings removed
- 1 large onion, quartered and sliced thinly
- 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
Seasonings and Herbs
- 1 1/2 teaspoons salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cracked black pepper
- 2 tablespoons flat-leaf parsley, chopped
- 1/4 cup fresh basil leaves, julienned, divided use
Liquids and Oils
- Olive oil (about 2 tablespoons for cooking + 2-3 tablespoons to finish sauce)
- 1/2 cup white wine (Chardonnay recommended)
- 1 (28 ounce) can diced tomatoes, with juice
Instructions
- Cook the Noodles: Prepare the pappardelle noodles according to the package instructions. Drain well and keep warm while you prepare the sauce.
- Brown the Sausage: Heat about 2 tablespoons of olive oil in a large, heavy-bottom pan or braising pot over medium-high heat. Crumble the spicy Italian sausage into small chunks and brown in the oil, turning to brown all sides. Once browned, remove with a slotted spoon and set aside in a bowl.
- Caramelize the Onion: Add the sliced onion to the pan with the sausage drippings and cook for about 5 minutes until golden and caramelized, stirring frequently to prevent burning. Add more olive oil if necessary. Stir in salt, Italian seasoning, and cracked black pepper.
- Sauté Bell Peppers and Garlic: Add the sliced red, yellow, and orange bell peppers to the pan. Sauté with the onion for about 2 minutes until slightly tender and golden. Add the garlic and cook until aromatic.
- Deglaze with Wine: Pour in the white wine and allow it to reduce almost completely, which will concentrate its flavors and help lift any browned bits from the pan.
- Add Tomatoes and Sausage: Stir in the diced tomatoes with their juice, then return the browned sausage to the pan. Gently fold to combine all ingredients and simmer for 3 to 4 minutes to meld the flavors. Turn off the heat.
- Finish the Sauce: Drizzle in 2-3 tablespoons of olive oil for a silky texture. Stir in the chopped parsley and half of the julienned basil leaves.
- Toss Noodles in Sauce: Add the cooked pappardelle noodles directly into the sauce. Use tongs to gently toss everything together until well coated. Adjust seasoning with salt and pepper if needed.
- Serve: Portion the Italian drunken noodles into bowls. Garnish with the remaining basil. Optionally, sprinkle with shaved parmesan cheese and an extra drizzle of olive oil for added richness.
Notes
- You can substitute spicy Italian sausage with mild sausage or a vegetarian sausage option if desired.
- Adjust the amount of white wine according to your preference or substitute with chicken broth if you prefer no alcohol.
- Keep the pasta water reserved to adjust sauce consistency if it becomes too thick.
- Garnish with shaved Parmesan cheese for an extra layer of flavor.
- Use fresh herbs for best flavor; dried herbs can be substituted but reduce quantity accordingly.
