Here’s a detailed, unique article about Italian Drunken Noodles, including a full step-by-step guide to making them:

Italian Drunken Noodles: A Flavorful Twist on a Classic

When it comes to comfort food, few dishes combine the richness of Italian cuisine with a playful nod to a “drunken” flair quite like Italian Drunken Noodles. This dish isn’t just pasta; it’s a celebration of robust flavors—garlic, herbs, olive oil, and a splash of wine—that come together to create a hearty, aromatic, and utterly satisfying meal. Unlike typical pasta recipes, Italian Drunken Noodles stand out by incorporating wine directly into the sauce, creating a depth of flavor that’s intoxicating in the best way.

Whether you’re cooking for a cozy night in or entertaining friends, this recipe is simple enough to make on a weekday yet impressive enough for a dinner party.

Ingredients

To serve 4 people, you will need:

For the pasta:

• 400g (14 oz) of your favorite pasta (spaghetti, linguine, or fettuccine work well)
• 1 tablespoon salt (for pasta water)

For the sauce:

• 3 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 medium onion, finely chopped
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 200g (7 oz) mushrooms, sliced
• 150g (5 oz) cherry tomatoes, halved
• 100ml (⅓ cup) dry white wine or red wine (your choice)
• 150ml (½ cup) vegetable or chicken broth
• ½ teaspoon crushed red pepper flakes (optional, for a gentle kick)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese, for serving

Step-by-Step Method

1. Prepare the pasta

1. Bring a large pot of water to a boil. Add a tablespoon of salt.
2. Cook the pasta according to the package instructions until al dente.
3. Reserve ½ cup of pasta water before draining. This starchy water will help adjust the sauce consistency later.
4. Drain the pasta and set aside.

2. Sauté the aromatics

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and chopped onion. Sauté for 2–3 minutes until fragrant and translucent.
3. Toss in the sliced bell peppers and mushrooms. Cook for another 4–5 minutes, stirring occasionally, until vegetables soften.

Please Head On keep  on Reading  (>)