Italian Drunken Pasta
You’ve heard of – and probably tried! – drunken noodles before. Now, give an Italian twist to the traditional Thai dish and try some drunken pasta! This delicious dinner absolutely coats pappardelle noodles in a just-spicy-enough sauce of seasoning, fresh ingredients, and, of course, white wine for a taste that’s totally satisfying. Plus, it’s easy to make! Just watch.
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ITALIAN DRUNKEN PASTA
Prep Time: 10 minutes
Total Time: 40 minutes
– 4 tablespoons olive oil, divided
– 16 ounces Italian sausage links, casing removed and crumbled
– 1 large onion, cut in half and sliced
– 2 teaspoons kosher salt
– 1/2 teaspoon ground black pepper
– 2 teaspoons Italian seasoning
– 1 red pepper, cored and thinly-sliced
– 1 yellow pepper, cored and thinly-sliced
– 1 orange pepper, cored and thinly-sliced
– 4 cloves garlic, minced
– 1/2 cup white wine
– One 28-ounce can diced tomatoes, with juice
– 1/2 cup water
– 2 tablespoons flat leaf parsley, chopped
– 1/4 cup basil, chiffonade and divided
– 8 ounces pappardelle pasta
– Freshly-grated Parmesan cheese
- Heat 2 tablespoons of olive oil in a large pan or braising pot. Add the crumbled italian sausage and brown in the oil for a few minutes on each side. Keep the sausage fairly chunky. Once browned, remove the sausage from the pan and reserve for later.
- Add the sliced onions to the pan with the sausage drippings. Cook until brown and caramelized, about 5 to 10 minutes, stirring often to prevent burning.
- Once the onion has caramelized, add the salt, pepper and Italian seasoning. Stir to combine.
- Add the peppers and cook until tender, then add the garlic. Cook until fragrant.
- Add the white wine and reduce by 2/3, until almost gone, while scraping up any browned bits from the pan.
- Add the diced tomatoes, water and reserved Italian sausage. Stir to combine, then allow to simmer over medium heat for 10 minutes while the flavors combine.
- Remove from the heat and drizzle 1 to 2 tablespoons of olive oil into the sauce to create a silky, rich flavor. Add the chopped parsley and about half of the basil. Keep warm while preparing the pasta.
- In a large pot of salted water, cook the pappardelle until al dente. Remove from the water and gently fold into the sauce. Adjust seasoning as needed.
- To serve, portion the pasta into four bowls, and top with the freshly-grated Parmesan and the remaining basil.
Simply delicious! What do you think of it? Have you ever tried a twist on drunken noodles before? Are there are any other meats you’d love to see in this sauce?
Recipe inspiration from The Cozy Apron