italian drunken noodles

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Italian Drunken Noodles: A Fusion of Bold Flavors in Every Bite

Italian Drunken Noodles is a bold, hearty, and flavor-packed pasta dish that merges Italian ingredients with the fiery soul of traditional Thai drunken noodles. Despite its name, there’s no real “drunkenness” involved — though a splash of wine enhances the sauce beautifully. This fusion masterpiece is perfect for those who love a touch of spice, juicy Italian sausage, and the comfort of tender noodles.


Ingredients:

Main Ingredients:

  • 12 oz wide egg noodles or pappardelle pasta
  • 1 lb Italian sausage (hot or sweet, casings removed)
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup dry white wine (optional, but recommended)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 1 tablespoon Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh basil leaves, chopped
  • Freshly grated Parmesan cheese for topping
  • Optional: chopped parsley or fresh oregano for garnish

Step-by-Step Preparation:

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add your egg noodles or pappardelle and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later.

Step 2: Brown the Sausage

In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through (about 6–8 minutes). Remove the sausage from the pan and set it aside, leaving the rendered fat in the skillet.

Step 3: Sauté the Vegetables

To the same skillet, add the sliced onion and bell peppers. Sauté for about 5–7 minutes until soft and slightly caramelized. Add the minced garlic and red pepper flakes, and cook for another minute until fragrant.

Step 4: Deglaze and Build the Sauce

Pour in the white wine to deglaze the pan, scraping up the browned bits from the bottom. Let the wine simmer for 2–3 minutes until it reduces slightly. Then add the diced tomatoes (with their juice), tomato paste, and Italian seasoning. Stir well and let the sauce simmer gently for 10–12 minutes, allowing the flavors to deepen.

Step 5: Return Sausage and Season

Return the cooked sausage to the skillet and mix well. Taste and adjust the seasoning with salt and pepper. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

 

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