Italian Drunken NoodlesIngrid Beer
Savory and comforting Italian drunken noodles made with hot Italian sausage, peppers, onions, and a splash of white wine for deep flavor—all in one pressure-cooked dish.
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 12 oz wide rice noodles soak or cook according to package
- 1 lb hot Italian sausage casings removed
- 1 medium onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 3 cloves garlic minced
- 2 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 0.5 cup dry white wine
- 1 can diced tomatoes 14 oz, drained
- 0.25 cup fresh parsley chopped, for garnish
- Salt and black pepper to taste
- 2 tablespoon olive oil
Instructions
Instructions
- Cook wide rice noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sausage, break it up and cook until browned and cooked through.
- Add sliced onions and bell peppers. Sauté for 5 minutes until soft and fragrant.
- Stir in garlic, Italian seasoning, and crushed red pepper. Cook for 1 minute until aromatic.
- Pour in white wine, scraping up any browned bits. Let cook 2–3 minutes until alcohol evaporates.
- Stir in the drained diced tomatoes and cook for 5 minutes to thicken slightly.
- Add cooked noodles to pan. Toss gently to coat with sauce. Season with salt and pepper.
- Serve hot, garnished with chopped fresh parsley.
Notes
To store leftovers, keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently with a splash of water or broth to maintain tenderness.