ITALIAN DRUNKEN NOODLES

This dish gets its name from the white wine used to deglaze the pan, which creates a sophisticated, deep flavor profile. Combining spicy Italian sausage with sweet bell peppers and tender egg noodles, it’s a vibrant and comforting one-pot-style meal.

Italian Drunken Noodles

Ingredients:

How To Make Italian Drunken Noodles:

Step 1: Brown the Sausage: In a 4-quart Dutch oven or a large skillet, heat 1/2 tablespoon of the olive oil over medium-high heat. Add the 1 lb of Italian sausage and cook until browned and crumbled. Remove the sausage from the pan and set it aside on a plate.

Step 2: Sauté the Aromatics: In the same pot, heat the remaining 1/2 tablespoon of olive oil. Add the 1/4 cup of onion, the 1/2 cup each of red, yellow, and orange bell peppers, and the 2 minced garlic cloves. Sauté for about 3 minutes until the vegetables are fragrant and beginning to soften.

Step 3: Deglaze with Wine: Pour the 1/2 cup of white wine into the pot. Use a spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce until it has almost completely evaporated.

Step 4: Simmer the Sauce: Stir in the 28 oz can of undrained diced tomatoes, 1 tsp of Italian seasoning, 1/2 tsp of red chili flakes, 1 tsp of salt, and pepper to taste. Let the mixture simmer for 10 minutes.

Step 5: Combine and Finish: Return the cooked sausage to the pot and stir in the 2 tablespoons of fresh parsley. Cook for another 5 minutes. While the sauce finishes, cook the 12 oz of egg noodles in a separate pot according to the package instructions.

Step 6: Toss and Serve: Drain the noodles and add them directly into the pot with the sauce. Toss everything together until the noodles are well-coated. Serve immediately.