Italian Drunken Noodles are a delightful fusion of rustic Italian flavors with a creative twist. This dish features broad noodles tossed in a savory tomato and wine sauce, combined with juicy Italian sausage and vibrant vegetables. It’s comfort food elevated with a touch of elegance, perfect for any night of the week.
Ingredients
For the Noodles and Sauce:
- 12 ounces pappardelle or tagliatelle pasta
- 1 pound Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper (red, yellow, or orange), thinly sliced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 1 cup chicken broth
- 1/4 cup heavy cream (optional, for a creamy touch)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
For Garnish:
- Fresh basil leaves, torn
- Freshly grated Parmesan cheese
Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pappardelle or tagliatelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. - Cook the Sausage:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the sausage from its casing (if applicable) and cook, breaking it into small pieces, until browned and cooked through. Remove the sausage from the skillet and set aside. - Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and bell pepper until softened, about 4–5 minutes. Add the cherry tomatoes and cook until they begin to soften and release their juices, about 2–3 minutes. - Make the Sauce:
Add the garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 2 minutes. Add the chicken broth and bring to a simmer. Stir in the heavy cream (if using) and red pepper flakes, then season with salt and black pepper to taste. - Combine Everything:
Return the cooked sausage to the skillet, stirring to combine. Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. - Garnish and Serve:
Remove the skillet from heat and toss in the fresh basil leaves. Divide the pasta among serving plates and sprinkle generously with Parmesan cheese.
Tips for Success
- Substitute Italian sausage with ground turkey or chicken for a lighter option.
- Use red wine instead of white for a deeper, richer sauce.
- For an extra layer of flavor, toss the pasta with a drizzle of olive oil before adding it to the sauce.
Italian Drunken Noodles combine the heartiness of Italian comfort food with the freshness of Mediterranean ingredients. This vibrant dish is easy to make, packed with flavor, and guaranteed to become a family favorite. Pair it with a glass of wine, and you’ve got a restaurant-worthy meal at home!
Italian Drunken Noodles: A Flavor-Packed Pasta Dish
Savor the bold flavors of Italian Drunken Noodles, a hearty dish combining tender pasta, Italian sausage, fresh vegetables, and a rich wine-infused sauce.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs
Ingredients
- For the Noodles and Sauce:
- 12 ounces pappardelle or tagliatelle pasta
- 1 pound Italian sausage mild or spicy
- 2 tablespoons olive oil
- 1 medium onion thinly sliced
- 1 bell pepper red, yellow, or orange, thinly sliced
- 2 cups cherry tomatoes halved
- 3 cloves garlic minced
- 1/2 cup dry white wine e.g., Pinot Grigio or Sauvignon Blanc
- 1 cup chicken broth
- 1/4 cup heavy cream optional, for a creamy touch
- 1/4 teaspoon red pepper flakes optional, for heat
- Salt and black pepper to taste
- For Garnish:
- Fresh basil leaves torn
- Freshly grated Parmesan cheese
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pappardelle or tagliatelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook the Sausage:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the sausage from its casing (if applicable) and cook, breaking it into small pieces, until browned and cooked through. Remove the sausage from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and bell pepper until softened, about 4–5 minutes. Add the cherry tomatoes and cook until they begin to soften and release their juices, about 2–3 minutes.
- Make the Sauce:
- Add the garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 2 minutes. Add the chicken broth and bring to a simmer. Stir in the heavy cream (if using) and red pepper flakes, then season with salt and black pepper to taste.
- Combine Everything:
- Return the cooked sausage to the skillet, stirring to combine. Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
- Garnish and Serve:
- Remove the skillet from heat and toss in the fresh basil leaves. Divide the pasta among serving plates and sprinkle generously with Parmesan cheese.
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