Instructions:
- Cook the pasta:
- In a large pot of salted boiling water, cook the pappardelle or fettuccine according to package instructions until al dente. Drain and set aside.
- Cook the sausage:
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Sauté the vegetables:
- In the same skillet, add a bit more olive oil if necessary. Add the sliced onions and peppers, and sauté for 5-6 minutes until softened.
- Add the minced garlic and red pepper flakes (if using) and sauté for another minute until fragrant.
- Deglaze with wine:
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- Add tomatoes and simmer:
- Add the diced tomatoes (with their juices) to the skillet. Stir to combine and season with salt and pepper to taste. Let the sauce simmer for about 10 minutes to allow the flavors to meld.
- Combine the sausage and pasta:
- Add the cooked sausage back to the skillet with the sauce, stirring to combine. Toss in the cooked pasta and let everything cook together for another minute or two, ensuring the noodles are well coated.
- Finish with basil and cheese:
- Remove from heat and stir in the fresh basil. Sprinkle with grated Parmesan cheese.
- Serve:
- Serve the Italian Drunken Noodles hot, with extra Parmesan and basil on the side.
Tips:
- If you want a richer sauce, you can add a splash of heavy cream at the end.
- For a lighter version, use ground turkey or chicken sausage instead of pork sausage.
This Italian Drunken Noodle recipe is perfect for a family meal or when you want a quick but flavorful dinner. Doubling the batch is a great idea because leftovers taste just as amazing!