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This recipe is particularly special to me because it evokes memories of lively family dinners and the pleasure of sharing a delicious meal with loved ones. It was during one of those meals, with my family gathered around the table, that I discovered the joy of Italian Drunken Noodles. The dish’s blend of spicy sausage, sweet bell peppers, and aromatic herbs created a flavor profile that was both vibrant and comforting. It quickly became a favorite, not just for its incredible taste but for the way it brought people together.
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Whether you’re preparing for a casual weeknight dinner or a festive gathering, Italian Drunken Noodles offer a delightful way to enjoy a taste of Italy at home. The recipe is designed to be both flavorful and approachable, making it a perfect choice for cooks of all skill levels.
Ingredients:
8 ounces pappardelle noodles, uncooked
Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through a garlic press
½ cup white wine (Chardonnay or similar)
1 (28-ounce) can diced tomatoes, with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
Instructions:
1. Prepare the Pappardelle Noodles
Cook the Noodles: Start by bringing a large pot of salted water to a boil. Add the 8 ounces of pappardelle noodles and cook according to the package instructions until al dente. This typically takes around 8-10 minutes. Pappardelle’s wide, flat shape makes it perfect for soaking up rich sauces.
Drain and Keep Warm: Once cooked, drain the noodles thoroughly and keep them warm. You can do this by placing them in a covered pot or tossing them gently with a little olive oil to prevent sticking.
2. Prepare the Sausage
Heat the Pan: Place a large, heavy-bottomed pan or braising pot over medium-high heat. Add about 2 tablespoons of olive oil and let it heat up until shimmering.
Cook the Sausage: Crumble the 4 spicy Italian sausage links into the pan in small chunks. Cook the sausage, stirring occasionally, until it’s browned on all sides. You want the sausage to be fairly chunky, as this adds texture to the dish. Once browned, remove the sausage from the pan with a slotted spoon and set it aside in a small bowl.
3. Sauté the Onions
Cook the Onions: In the same pan with the sausage drippings, add the quartered and thinly sliced large onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes golden and caramelized. If the onions start to stick or burn, add a little more olive oil.
Season the Onions: Once the onions are golden, add 1 ½ teaspoons of salt, 1 teaspoon of Italian seasoning, and ½ teaspoon of cracked black pepper. Stir well to combine and let the flavors meld.
4. Add the Bell Peppers and Garlic
Sauté the Peppers: Add the thinly sliced red, yellow, and orange bell peppers to the pan with the onions. Cook for about 2 minutes, stirring frequently, until the peppers start to become tender and slightly golden.
Add the Garlic: Press 4 cloves of garlic through a garlic press and add them to the pan. Sauté for an additional minute until the garlic becomes fragrant.
5. Deglaze with White Wine
Pour in the Wine: Add ½ cup of white wine to the pan, stirring to deglaze the bottom. This helps to lift any browned bits from the pan, which adds depth to the sauce. Allow the wine to reduce for a few moments until it is almost completely evaporated.
6. Add Tomatoes and Sausage
Add the Tomatoes: Pour in the 28-ounce can of diced tomatoes with their juice. Stir to combine with the other ingredients.
Return the Sausage: Add the browned sausage back into the pan. Gently fold the mixture to combine everything well.
Simmer: Allow the mixture to simmer for about 3-4 minutes, letting the flavors blend together. The sauce should thicken slightly.
7. Finish the Sauce
Add Olive Oil: Drizzle 2-3 tablespoons of olive oil into the sauce. This adds a silky texture and richness to the sauce.
Stir in Herbs: Add 2 tablespoons of chopped flat-leaf parsley and about half of the julienned fresh basil to the sauce. Stir well to incorporate.
8. Combine with Noodles
Add the Noodles: Gently toss the cooked pappardelle noodles into the sauce. Use tongs to mix the noodles with the sauce and ensure they are evenly coated.
Adjust Seasoning: Taste the dish and adjust the seasoning with additional salt or pepper if needed.
9. Serve
Plate the Dish: Divide the Italian Drunken Noodles among serving bowls.
Garnish: Sprinkle the remaining julienned basil over the top. For an extra touch, you can also add a sprinkle of shaved Parmesan cheese and a drizzle of olive oil.
