These delicious noodles are distinctive Italian pasta recipes; not all pasta dishes are the same. Please try this if you want something different from standard tomato or cream-based pasta dishes. Although the Italian drunken noodles are not exceptionally “saucy,” they are moist and tasty.
Ingredients
1 tbsp olive oil (divided)
1 pound Italian sausage
1 teaspoon sea salt
pepper, freshly ground
12 cup bell pepper
12 cup bell pepper, yellow
12 cup red bell pepper
14 cup finely sliced onion
2 minced garlic cloves
1 tablespoon of Italian seasoning
12 tsp red pepper flakes
12 glasses of white wine
1 can chopped tomatoes, 28 oz., undrained
2 tbsp fresh parsley, chopped
12 ounces egg noodles
Making Italian Drunken Noodles:
Brown the Italian sausage in a 4-quart Dutch oven or big skillet with 12 tbsp olive oil. Set aside after removing from the pan.
Heat the remaining 12 tbsp olive oil in the same saucepan and sauté the onion, bell peppers, and garlic for 3 minutes or until aromatic.
Pour in the white wine and reduce until nearly everything evaporates.
After adding the chopped tomatoes, Italian seasoning, red chili flakes, salt, and pepper, cook for 10 minutes. Stir in the parsley and return the meat to the saucepan. Cook for another 5 minutes, then set aside while you make the noodles according to package guidelines. Drain the noodles and add them to the pot. To serve, toss everything together.
