Italian Drunken Noodles Pasta (Print Version)
# Ingredients:
→ Sauce and Protein
01 -
1 tablespoon olive oil, divided
02 -
450 grams Italian sausage
03 -
1 teaspoon salt
04 -
Freshly ground black pepper, to taste
05 -
2 garlic cloves, minced
06 -
1 teaspoon Italian seasoning
07 -
0.5 teaspoon crushed red pepper flakes
08 -
120 millilitres dry white wine
09 -
1 can (800 grams) diced tomatoes, undrained
10 -
2 tablespoons fresh parsley, chopped
→ Vegetables
11 -
60 grams red bell pepper, sliced
12 -
60 grams yellow bell pepper, sliced
13 -
60 grams orange bell pepper, sliced
14 -
25 grams onion, thinly sliced
→ Pasta
15 -
340 grams egg noodles
# Instructions:
01 -
In a 4-litre Dutch oven or large skillet, heat 7 millilitres olive oil over medium heat. Add Italian sausage and cook until browned. Remove sausage from the pan and set aside.
02 -
Add remaining olive oil to the same pan. Sauté onion, red, yellow, and orange bell peppers, and minced garlic until aromatic, approximately 3 minutes.
03 -
Pour in white wine and simmer, scraping the bottom of the pan, until almost fully evaporated.
04 -
Add diced tomatoes with juices, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well and simmer uncovered for 10 minutes.
05 -
Return browned sausage to the pan along with the chopped parsley. Cook for an additional 5 minutes. Keep warm over low heat.
06 -
Cook egg noodles in a large pot of salted boiling water per package instructions until al dente. Drain thoroughly.
07 -
Add drained noodles to the sauce. Toss to blend and ensure proper coating. Serve immediately.
# Notes:
01 -
For deeper flavour, allow the sauce to simmer longer before combining with noodles. Adjust wine quantity for a richer reduction if preferred.