Italian Drunken Noodles – Page 2

Ingredients for Italian Drunken Noodles

Here’s what you’ll need to make this flavorful dish:

Cook the pappardelle: Bring a large pot of salted water to a boil and cook the pappardelle noodles according to the package instructions. Drain and set aside.
Brown the sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook, breaking it up into smaller pieces, until browned and fully cooked. Remove the sausage from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the onions and bell peppers, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant.
Deglaze with wine: Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the tomatoes and seasonings: Stir in the diced tomatoes (with their juices), Italian seasoning, red pepper flakes, salt, and pepper. Let the sauce simmer for 5-7 minutes to allow the flavors to meld together.
Combine the sausage and noodles: Add the cooked sausage back into the skillet and toss to coat with the sauce. Then, gently fold in the cooked pappardelle noodles until everything is evenly mixed.
Add fresh basil and serve: Remove the skillet from heat and fold in the fresh basil. Serve the Italian Drunken Noodles hot, garnished with grated Parmesan cheese.

Choosing the wine: Use a dry white wine like Pinot Grigio or Sauvignon Blanc. The wine adds a subtle tang and helps deglaze the pan for maximum flavor.
Cook the sausage first: Browning the sausage before adding the vegetables adds richness to the sauce and gives the vegetables a great base of flavor.
Don’t overcook the pasta: Cook the pappardelle to al dente (firm to the bite), as the noodles will continue to cook slightly when mixed with the sauce.
Extra heat: If you like it spicy, feel free to increase the red pepper flakes or use hot Italian sausage.
Gluten-free option: You can substitute the pappardelle with a gluten-free pasta if needed.

If you happen to have leftovers (though it’s unlikely with a dish this tasty!), here’s how to store and reheat them:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze Italian Drunken Noodles for up to 2 months. Allow the dish to cool completely before transferring to a freezer-safe container.
Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

Looking for the perfect pairing to enjoy alongside Italian Drunken Noodles? Here are a few ideas:

Wine: Pair with the same dry white wine you used in the dish, like a crisp Pinot Grigio or Sauvignon Blanc. If you prefer red wine, a light Chianti or Sangiovese will complement the bold flavors.
Garlic bread: Serve with a side of warm garlic bread to soak up the delicious sauce.
Salad: A fresh arugula or mixed green salad with a light vinaigrette will balance out the richness of the noodles.
Dessert: Finish off the meal with a simple, classic dessert like tiramisu or cannoli.