Italian Drunken Noodles
At first glance, one might wonder how Italian pasta met the Thai concept of 'drunken'. Yet, it's this very fusion that produces a plate bursting with spicy sausage, diverse peppers, aromatic onions, and the refreshing touch of basil—all subtly enhanced with wine.
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Servings: 4
Calories: 610kcal
Ingredients
- 8 ounces Uncooked Pappardelle noodles
- A dash of Olive oil
- 4 Spicy Italian sausage links casings removed
- 1 Onion sliced thinly and quartered
- 1 ½ teaspoons of Salt
- 1 teaspoon of Italian seasoning
- ½ teaspoon of Cracked black pepper
- 1 each of Red Yellow, and Orange bell peppers (all cored and thinly sliced)
- 4 cloves of Garlic pressed
- ½ cup Chardonnay or preferred white wine
- 28 ounces of Diced tomatoes with juice
- 2 tablespoons Chopped flat-leaf parsley
- ¼ cup Julienned fresh basil leaves divided for use
Instructions
- Begin with the Pappardelle noodles, cooking them according to their package's guidance. Once perfectly al dente, drain and set aside.
- In a spacious pan, warm up the olive oil. Here's where the magic starts: crumble the spicy Italian sausage into the pan, letting each piece brown and sizzle.
- Following the sausage, introduce the onions, letting them caramelize to a golden hue. Season with salt, Italian seasoning, and cracked black pepper.
- Time for a color explosion. Add the red, yellow, and orange bell peppers. As they soften, usher in the garlic.
- With the ingredients mingling, pour in the white wine, letting it reduce, before adding the diced tomatoes and the browned sausage.
- As flavors meld in a simmer, finish off with a generous drizzle of olive oil, parsley, and half of the basil.
- Marry the noodles with the sauce, ensuring each strand is beautifully coated.
- Serving suggestion: Plate the noodles, garnishing with the remaining basil and perhaps, a sprinkle of parmesan. A drizzle of olive oil? Why not!
Notes
- A cast iron or Dutch oven amplifies the dish's flavors, thanks to its heat retention.
- If Pappardelle evades you, any broad noodle will rise to the occasion.
- White wine sets the tone, but a red could bring a new note.
- Not a fan of alcohol? Chicken stock with a hint of lemon zest can be your alternative.
- Vegetarian? Skip the sausage, or better yet, embrace tofu for that Thai essence.
- For the connoisseurs: making the sauce a day ahead enriches its depth.
Nutrition
Calories: 610kcal
