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Italian Drunken Noodles
Alyssa

Italian Drunken Noodles

Italian Drunken Noodles feature savory sausage, peppers, and tomatoes tossed with tender pasta in a rich, wine-infused sauce.
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Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil divided - A healthy fat that serves as the base for cooking, infusing the dish with richness.
  • 1 lb Italian sausage or turkey sausage - Provides a robust flavor, delivering the savory taste typically associated with this dish.
  • 1 teaspoon salt - Enhances the overall flavor of the ingredients bringing out their best qualities.
  • Freshly ground pepper - Adds warmth and a slight kick balancing the other spices.
  • ½ cup red bell pepper sliced - Offers sweetness and crunch, along with a vibrant color.
  • ½ cup yellow bell pepper sliced - Similar to the red variety, adds color and a slight tang to the mix.
  • ½ cup orange bell pepper sliced - Complements the sweetness of the dish, creating a rainbow of flavors.
  • ¼ cup onion thinly sliced - Contributes a slight sharpness, which deepens in flavor when cooked.
  • 2 garlic cloves minced - Essential for adding depth and aroma to the dish.
  • 1 teaspoon Italian seasoning - A blend of herbs that embodies classic Italian flavors.
  • ½ teaspoon red pepper flakes - Introduces a touch of heat balancing the sweetness of the peppers.
  • ½ cup white wine - The star of the show that reinforces the "drunken" element enhancing the dish's flavor.
  • 1-28 oz can diced tomatoes undrained - Forms the saucy base, integrating all the flavors together.
  • 2 tablespoons chopped fresh parsley - Adds a fresh green finish to the dish.
  • 12 oz egg noodles - The hearty foundation of the dish capturing the sauce and various elements beautifully.

Method
 

  1. Prepare the sausage: In a 4-quart Dutch oven or large skillet, heat ½ tablespoon of olive oil over medium heat. Add 1 lb of Italian sausage (or turkey sausage) and brown it evenly, about 6-8 minutes. Once browned, remove the sausage from the pan and set it aside.
  2. Sauté the vegetables: In the same pot, add the remaining ½ tablespoon of olive oil. Heat it and then sauté ¼ cup of thinly sliced onions, ½ cup of red bell pepper, ½ cup of yellow bell pepper, and ½ cup of orange bell pepper for about 3 minutes, or until they become fragrant and slightly softened. Stir in 2 minced garlic cloves and cook for an additional minute.
  3. Deglaze the pan: Pour in ½ cup of white wine, scraping the bottom of the pot to release any flavorful bits. Allow the wine to reduce until it is almost completely evaporated.
  4. Add the tomatoes and seasonings: Stir in 1 can (28 oz) of diced tomatoes (undrained), 1 teaspoon of Italian seasoning, ½ teaspoon of red pepper flakes, 1 teaspoon of salt, and freshly ground pepper to taste. Let this mixture simmer for about 10 minutes.
  5. Combine sausage and parsley: Return the browned sausage to the pot along with 2 tablespoons of chopped fresh parsley. Cook for an additional 5 minutes to let all the flavors meld together.
  6. Cook the noodles: While the sauce is simmering, bring a separate pot of salted water to a boil and cook 12 oz of egg noodles according to package instructions. Once al dente, drain the noodles.
  7. Toss and serve: Add the drained noodles to the sauce and gently toss everything together until the noodles are nicely coated. Serve immediately, garnished with extra parsley if desired. Enjoy your delicious Italian Drunken Noodles!