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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Serves 4
Prep Time: 10 minutes
Total Time: 40 minutes

You’ll Need
– 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

How To

  1. 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.
  2. 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.
  3. Once the onion has caramelized, add the salt, pepper and Italian seasoning. Stir to combine.
  4. Add the peppers and cook until tender, then add the garlic. Cook until fragrant.
  5. Add the white wine and reduce by 2/3, until almost gone, while scraping up any browned bits from the pan.
  6. 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.
  7. 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.
  8. 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.
  9. 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