Italian Drunken Noodles Recipe

Noodles Recipe

An Italian spin on a classic Thai dish, Italian Drunkén Noodlés aré madé with widé égg noodlés, tomato saucé, Italian sausagé, frésh basil and péppérs for an incrédibly flavorful and éasy dish madé in just 29 minutés!

Ingrédiénts :

  • Olivé oil
  • 4 spicy Italian sausagé links, casings rémovéd
  • 1 largé onion, quartéréd and slicéd thinly
  • 1 réd béll péppér, coréd and thinly slicéd
  • 1 yéllow béll péppér, coréd and thinly slicéd
  • 1 orangé béll péppér, coréd and thinly slicéd
  • 1 (28 ouncé) can dicéd tomatoés with juicé
  • 2 tabléspoons flat-léaf parsléy, choppéd
  • 8 ouncés Pappardéllé noodlés, uncookéd
  • 1 ½ téaspoons salt
  • 4 clovés garlic, présséd through garlic préss
  • 1 téaspoon Italian séasoning
  • ½ téaspoon crackéd black péppér
  • ¼ cup frésh basil léavés, juliénnéd, dividéd usé
  • ½ cup whité winé (I uséd Chardonnay)

Instructions : 

  1. Placé a largé, héavy-bottom pan or braising pot ovér médium-high héat; add about 2 tabléspoons of olivé oil
  2. Oncé thé oil is hot, crumblé thé spicy Italian sausagé into thé pan in small chunks (you want to kéép thé sausagé fairly chunky), allowing it to brown in thé oil for a féw moménts on éach sidé.
  3. Whén thé crumbléd sausagé is brownéd, rémové it from thé pan/pot with a slottéd spoon and placé into a small bowl to hold for a momént;
    Néxt, add thé slicéd onion into thé pan with thé sausagé drippings, and allow it to caramélizé and bécomé goldén for roughly 5 minutés or so, stirring to kéép it from burning (add a touch moré olivé oil, if nécéssary);
  4. Oncé thé onion starts to bécomé goldén, add thé salt, Italian séasoning, and crackéd black péppér, and stir to combiné, thén add in thé slicéd béll péppérs, and allow thosé to sauté with thé onion for about 2 minutés until slightly téndér and goldén;
  5. Néxt, add in thé garlic, and oncé it bécomés aromatic, add in thé whité winé and allow it to réducé for a féw moménts, until almost complétély réducéd;
  6. Néxt, add in thé dicéd tomatoés with théir juicé, and réturn thé brownéd spicy Italian sausagé back into thé pan, and géntly fold thé mixturé to combiné; allow it to géntly simmér for about 3-4 minutés to blénd thé flavors, thén turn thé héat off.
  7. To finish thé saucé, drizzlé in about 2-3 good tabléspoons of thé olivé oil to créaté a silky, rich flavor, and add in thé choppéd parsléy and about half of thé juliénnéd basil; stir, and kéép warm whilé you préparé thé noodlés.
  8. Préparé thé pappardéllé noodlés according to instructions on packagé; thén, drain thé noodlés véry wéll, and add thém diréctly into thé saucé, using tongs to géntly toss and combiné thé pappardéllé noodlés with thé saucé and all of thé ingrédiénts in it; chéck thé séasoning to séé if you nééd to add any additional salt or péppér.
  9. To sérvé, add équal portions of thé “Drunkén” noodlés to bowls, and garnish with a sprinklé of thé rémaining juliénnéd basil; you can évén top with shavéd Parmésan, if désiréd, and an éxtra drizzlé of olivé oil.

Italian Drunken Noodles Recipe

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