Italian Drunken Noodles

Italian Drunken Noodles are a tasty fusion meal that blends the idea of “drunken noodles,” which is typically seen in Thai cuisine, with the flavors of Italian pasta. Wide spaghetti noodles are usually cooked with tomatoes, vegetables, and Italian sausage in a white wine sauce for this dish, which combines rich, savory flavors with a hint of alcohol. This is how to achieve it:

Components

Regarding the Pasta:

1. 12 ounces of broad egg noodles or pappardelle
2. One tablespoon of olive oil
3. 1 pound of mild or spicy Italian sausage without the casings
4. One big onion, cut thinly
5. One red bell pepper, cut thinly
6. One yellow bell pepper, cut thinly
7. four minced garlic cloves
8. Half a teaspoon of optionally spicy red pepper flakes
9. half a cup of dry white wine
10. One 14.5-oz can of chopped tomatoes with juice
11. Half a cup of chicken stock
12. 1/4 cup of freshly chopped basil
13. 1/4 cup of freshly chopped parsley
14. To taste, add salt and pepper.
15. Parmesan cheese, grated (for serving)

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Guidelines

Prepare the pasta:

• Heat a big saucepan of salted water till it boils. Paste the pappardelle or broad egg noodles until they are al dente, following the directions on the package. After draining, set away.

Prepare the Sausage:

• Heat the olive oil in a large skillet or sauté pan over medium-high heat. Using a wooden spoon, split up the Italian sausage into little pieces before adding it. Simmer for 5 to 7 minutes, or until browned and cooked through. Leaving the pan’s drippings behind, remove the sausage and place it aside.

Prepare the Veggies:

• Add the bell peppers and onion slices to the same skillet. Sauté the vegetables for five to six minutes over medium heat, or until they are tender.
• When aromatic, add the minced garlic and red pepper flakes, if using, and continue to sauté for an additional one to two minutes.

Clear the Pan:

• In order to deglaze the pan and scrape out any browned bits from the bottom, pour the white wine into the skillet. Simmer the wine for two to three minutes, until it reduces significantly.

Add the broth and tomatoes.

• Add the chicken broth and diced tomatoes, along with their juice. Place the cooked sausage back into the skillet and stir to combine. Allow the flavors to mingle by simmering the sauce for ten minutes.

Mix with pasta:

• When the pasta is ready, add it to the skillet and mix it with the sauce to coat it thoroughly. You can thin out too-thick sauce by adding a small amount of pasta water.
• Add the parsley and freshly chopped basil, then taste and adjust the seasoning with salt and pepper.

Serve:

• Spoon the Italian Drunken Noodles onto bowls or plates. If preferred, top with additional fresh herbs and grated Parmesan cheese.

Advice

• Wine Selection: For optimal effects, use a dry white wine such as Pinot Giglio or Sauvignon Blanc. Rich flavor will be retained when the alcohol evaporates.
• Add-Ins: Feel free to add other vegetables for texture and taste, such as spinach, mushrooms, or zucchini.
• Spice Level: To make the recipe spicier or milder, adjust the red pepper flakes or leave them out.
• Remaining food can be refrigerated for a maximum of three days if it is kept in an airtight container. Warm up in a skillet over low heat, supplementing with a little water or broth if necessary.

This is a filling dish that goes great with a glass of the white wine used to make the sauce. Savor your Italian Drunken Noodles with gusto!