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Italian Drunken Noodles

A flavorful and customizable dish that combines Italian sausage with fresh vegetables and aromatic herbs for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 lb Italian sausage Use mild or spicy sausage depending on your preference.
  • 1 cup dry white wine Chardonnay is preferred for its crispness.
  • 1 can diced tomatoes with juice Use high-quality canned tomatoes for best flavor.
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
For the Vegetables
  • 3 pieces bell peppers (red, yellow, and orange) Mixed for color and sweetness.
  • 3 cloves garlic, minced Fresh garlic is preferred over jarred.
For the Pasta
  • 12 oz egg noodles Cook until al dente.
  • 1.5 tsp salt For seasoning the pasta water.
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper

Method
 

Preparation
  1. In a large pot of salted boiling water, cook the egg noodles until al dente, about 6-8 minutes. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat.
Cooking
  1. Add the Italian sausage to the skillet and cook until browned, about 5-7 minutes, breaking it up as it cooks.
  2. Add the diced bell peppers and sauté until softened, about 3-4 minutes.
  3. Stir in the minced garlic, salt, Italian seasoning, and black pepper, cooking until aromatic, about 1 minute.
  4. Deglaze the skillet by adding the dry white wine, bringing it to a simmer and scraping up any brown bits, about 2 minutes.
  5. Add the diced tomatoes, fresh parsley, and basil; let simmer for 5 minutes to meld flavors.
  6. Stir in the drained noodles into the sauce, mixing thoroughly and cooking for another 2-3 minutes to heat through.

Notes

For best results, don't overcrowd the pan while cooking. Let the sausage sit at room temperature before cooking and allow the finished dish to rest before serving.