Description
A flavorful twist on classic Italian pasta, this Italian Drunken Noodles recipe features al dente pappardelle tossed in a savory sauce with spicy Italian sausage, bell peppers, garlic, and a splash of white wine that enriches the sauce with depth and aroma. Fresh herbs like basil and parsley finish the dish, adding brightness and a fresh herbal note, making it a satisfying and easy dinner option.
Ingredients
Pasta
- 8 oz pappardelle noodles
Protein
- 1 lb spicy Italian sausage, bulk
Vegetables and Aromatics
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
Liquids and Seasonings
- 1 teaspoon Italian seasoning
- 1/2 cup white wine
- 1 28 oz can crushed tomatoes
- 1/4 teaspoon red chili flakes
- 2 tablespoons fresh parsley, chopped
- 1/4 cup fresh basil leaves, julienned
- Olive oil as needed
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pappardelle noodles according to the package instructions until al dente. Drain well and set aside.
- Prepare the Sausage: Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet or pot over medium-high heat. Add the spicy Italian sausage, breaking it into small pieces with a spatula. Cook until browned and cooked through, then transfer the sausage to a plate and set aside.
- Sauté the Onion and Seasoning: In the same pan, add the thinly sliced onion. Cook, stirring occasionally, for about 5 minutes until the onion is golden and softened. If needed, add more olive oil. Season the onions with kosher salt, freshly ground black pepper, and Italian seasoning for enhanced flavor.
- Cook the Bell Peppers and Garlic: Add the sliced red and yellow bell peppers to the pan. Cook for about 2 minutes until they begin to soften. Then stir in the minced garlic and cook for an additional minute to release its aroma.
- Deglaze with Wine: Pour in the white wine and let it simmer until it reduces by about half, approximately 2 minutes. This will deglaze the pan and infuse the sauce with a subtle depth.
- Combine with Tomatoes and Sausage: Stir in the crushed tomatoes along with the browned sausage pieces back into the pan. Add the red chili flakes and let the sauce simmer gently for 3 minutes so the flavors meld.
- Finish the Sauce: Remove the pan from heat and drizzle in a couple of tablespoons of olive oil. Taste and adjust the seasoning with salt and pepper as needed. Stir in the fresh basil and chopped parsley to brighten the sauce.
- Combine and Serve: Add the cooked pappardelle noodles to the sauce and toss to coat the pasta evenly. Serve immediately while hot and enjoy the bold flavors.
Notes
- Use fresh herbs for the best flavor impact.
- Adjust the amount of red chili flakes based on your heat preference.
- White wine can be substituted with chicken broth if preferred or to keep the dish alcohol-free.
- Pappardelle can be swapped out for other wide pasta types like fettuccine or tagliatelle.
- Leftovers can be stored in the refrigerator for 2-3 days and reheated gently on the stovetop.
