Instructions:
- Cook the Noodles:
- Cook the wide egg noodles or pappardelle according to package instructions. Drain and set aside.
- Cook the Sausage:
- Heat a large skillet over medium heat. Add a drizzle of olive oil. Cook the Italian sausage, breaking it up into smaller pieces, until browned and cooked through. Remove sausage from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the sliced onions and peppers. Sauté for about 5-7 minutes, or until they start to soften and caramelize. Add the garlic and cook for another minute until fragrant.
- Deglaze with Wine:
- Pour in the white wine to deglaze the pan, scraping up any browned bits at the bottom. Let the wine simmer for 1-2 minutes, reducing slightly.
- Add Tomatoes:
- Add the can of diced tomatoes (with juices) to the skillet, along with the cooked sausage. Season with salt, pepper, and red pepper flakes (if using). Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
- Combine with Noodles:
- Add the cooked noodles to the skillet and toss everything together so the noodles are well-coated with the sauce.
- Finish with Basil and Parmesan:
- Stir in the chopped fresh basil just before serving, and top with grated Parmesan cheese for extra flavor.
- Serve:
- Serve the Italian Drunken Noodles hot, garnished with more Parmesan and a sprinkle of fresh basil.
Tips:
- You can swap the sausage for ground beef or turkey for a lighter version.
- For added richness, you can stir in a splash of heavy cream before serving.
- Serve with a side of garlic bread and a fresh green salad for a complete meal.
This recipe is perfect for making a double batch because it’s so flavorful and comforting—no wonder it’s a family favorite! Enjoy!