Italian Drunken NoodlesBella Bucchiotti
A bold and cozy noodle dish packed with hot Italian sausage, vibrant bell peppers, garlic, and herbs all simmered in a rich tomato and wine sauce. Quick to make, big on flavor!
Equipment
- 1 Skillet Large
- 1 Wooden spoon
- 1 Pot
- 1 Colander
- 1 Cutting board
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage hot is recommended
- 2 cups yellow onion thick julienne-cut
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 bell peppers 1 red, 1 yellow, 1 orange; thick julienne-cut
- 4 cloves garlic sliced
- ½ cup white wine good quality
- 28 ounces diced tomatoes canned
- 8 ounces pappardelle pasta or fettuccine
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chiffonade-cut
- parmesan cheese fresh grated, for optional garnish
Instructions
Instructions
- In a large skillet, heat the oil over medium heat.
- Add the sausage and cook for 8 to 10 minutes, breaking it up into large crumbles using a wooden spoon. Remove the sausage from the pan and set aside.
- Add the onion to the pan and cook over medium heat until it starts to brown slightly, about 4 or 5 minutes. Add the Italian seasoning, salt and pepper.
- Add the garlic and cook for a minute, then add the bell peppers and continue cooking for 3 more minutes.
- Now add the wine and let it cook until reduced by half, about 4 or 5 minutes.
- Finally, add the tomatoes and the cooked sausage. Stir and cook over a medium/low heat for 8 to 10 minutes.
- While making the sauce, cook the pasta as directed on the package. Drain and set aside.
- Add the parsley and half the basil to the sauce and toss the cooked pasta to coat it in the sauce.
- Top with the remaining basil and serve with freshly grated parmesan cheese, if liked.
Notes
Keep the spicy Italian sausage drippings to add flavor. Julienne vegetables and chiffonade basil for best texture. Use good-quality wine you’d drink!