Prepare to be transported to the sun-kissed landscapes of Italy, where culinary traditions blend with a touch of boldness and creativity, giving rise to the delightful creation known as Italian Drunken Noodles. This dish is a lively fusion of flavors, where pasta meets the intoxicating essence of wine and the vibrancy of Italian herbs. With its origins rooted in rustic kitchens and generations-old recipes, Italian Drunken Noodles showcase the art of infusing pasta with depth and character, creating a symphony of taste that’s as robust as it is enchanting. As we delve into the world of this spirited pasta dish, we’ll explore the history, techniques, and the sheer ingenuity that transform simple ingredients into a plate of Italian-inspired magic, bringing a touch of Mediterranean flair to every dining experience.
ITALIAN DRUNKEN NOODLES
1 tablespoon olive oil, divided
1 lb Italian sausage
1 teaspoon salt
Freshly ground pepper
½ cup red bell pepper
½ cup yellow bell pepper
½ cup orange bell pepper
¼ cup onion, thinly sliced
2 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
½ cup white wine
1- 28 oz can diced tomatoes, undrained
2 tablespoons chopped fresh parsley
12 oz egg noodles
- In a 4-quart dutch oven or large skillet, heat ½ tablespoon and brown the Italian sausage. Remove from the pan and set aside.
- In the same pot, heat the remaining ½ tablespoon of olive oil and saute the onion, bell peppers, and garlic until fragrant, about 3 minutes
- Pour in the white wine and reduce until it is almost all evaporated
- Add the diced tomatoes, Italian seasoning, red chili flakes, salt, pepper, and simmer for 10 minutes. Return the sausage to the pot and add the chopped parsley. Cook for 5 more minutes and keep warm while cooking the noodles according to package instructions. Drain the noodles and add them to the pot. Toss to combine and serve.