Description
Spicy Italian drunken noodles dance with bold flavors from Tuscany, blending sausage, peppers, and herbs in a saucy celebration. Delicious pasta lovers will savor this zesty dish that brings Mediterranean passion directly to your plate.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) uncooked pappardelle or egg noodles
- 4 hot Italian sausage links (casings removed)
- 1 28 ounces (794 grams) can diced tomatoes in juice
Vegetables:
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 orange bell pepper, sliced thin
- 4 cloves garlic, minced
Seasonings and Additional Ingredients:
- 2 tablespoons olive oil
- 1 ¼ teaspoons salt
- 1 teaspoon Italian seasoning blend
- ¼ teaspoon cracked black pepper
- ¼ cup white wine (e.g., Chardonnay)
- 2 tablespoons chopped parsley
- ¼ cup julienned fresh basil
Instructions
- Prepare pappardelle noodles according to package instructions, ensuring they are cooked al dente. Drain thoroughly, reserving a small amount of pasta water, and maintain warmth.
- Heat a large skillet over medium-high temperature, adding a tablespoon (15 milliliters) of extra virgin olive oil. Crumble Italian sausage into the pan, browning meat until it develops a rich, caramelized exterior.
- Transfer browned sausage to a separate plate, leaving behind flavorful drippings in the skillet.
- Introduce diced onions to the pan, sautéing until they become translucent and develop a golden-brown edge. Sprinkle with kosher salt, freshly ground black pepper, and Italian seasoning blend.
- Add sliced red and yellow bell peppers, cooking for 2-3 minutes until they begin to soften. Incorporate minced garlic, stirring continuously to prevent burning and release aromatic flavors.
- Deglaze the skillet with a generous splash of dry white wine, scraping up any browned bits from the pan’s bottom to intensify the sauce’s depth.
- Pour in crushed san marzano tomatoes and return the cooked sausage to the skillet. Reduce heat and allow the mixture to simmer, thickening for approximately 10-12 minutes.
- Finish the sauce by stirring in freshly chopped parsley and half of the torn basil leaves, creating a vibrant herb-infused mixture.
- Gently fold the warm pappardelle noodles into the sauce, using reserved pasta water if needed to achieve desired consistency. Taste and adjust seasoning as necessary.
- Plate the noodles, garnishing with remaining fresh basil leaves, freshly grated Parmigiano-Reggiano cheese, and a delicate drizzle of high-quality extra virgin olive oil.
Notes
- Bold flavors burst from this wine-infused pasta dish, capturing the essence of rustic Italian cooking.
- Hearty sausage and vibrant vegetables create a robust sauce that clings perfectly to wide pappardelle noodles.
- Deglazing with white wine adds depth and complexity, releasing delicious caramelized bits from the pan.
- Fresh herbs like parsley and basil provide a bright, aromatic finish that elevates the entire meal.
- Adaptable recipe works wonderfully for weeknight dinners or impressive weekend gatherings with friends and family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 8g
- Sodium: 840mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg