Description
Italian Drunken Noodles Recipe
Ingredients
For the Pasta:
12 oz pappardelle or fettuccine noodles
Salt for pasta water
For the Sauce:
2 tbsp olive oil
1 lb Italian sausage (hot or mild, casings removed)
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup dry white wine
1 (14 oz) can diced tomatoes (with juices)
1 tsp Italian seasoning
1/4 tsp crushed red pepper flakes (optional, for heat)
Salt and pepper to taste
For Garnish:
Fresh basil leaves, torn
Grated Parmesan cheese
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, breaking it into crumbles with a spatula.
Add onions and garlic, cooking until softened and fragrant.
Stir in bell peppers and cook for 3-4 minutes until tender.
Add cherry tomatoes and cook until they start to release their juices.
Deglaze the Pan:
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce.
Simmer the Sauce:
Add the canned tomatoes, Italian seasoning, and red pepper flakes. Season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water to loosen the sauce if needed.
Serve and Garnish:
Plate the pasta and garnish with fresh basil and grated Parmesan cheese. Serve immediately.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
#RusticItalian #DrunkenNoodles #HeartyMeals
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, prep all ingredients before heating any pans. Dice the onion and bell peppers, mince the garlic, and halve the cherry tomatoes. This “mise en place” is crucial. When cooking the sausage, ensure your skillet is hot before adding the oil and meat to achieve a proper sear and fond (the browned bits). As you deglaze with wine, scrape the pan vigorously to incorporate that flavor. Let the sauce simmer uncovered to reduce and concentrate. Finally, always toss the drained pasta directly in the sauce skillet off the heat, adding pasta water a tablespoon at a time until the sauce clings perfectly to the noodles.
Serving Suggestions
This hearty dish stands alone but can be elevated with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette to cut the richness. For a true trattoria experience, offer a basket of warm, crusty bread for soaking up the sauce. A light, chilled Pinot Grigio or Sangiovese pairs beautifully with the tomato and sausage flavors. For a family-style meal, serve the pasta directly from the skillet at the table.
How-to Summary
In summary: Cook pasta al dente, reserving water. Brown crumbled Italian sausage in a skillet. Sauté onion, garlic, then bell peppers and cherry tomatoes. Deglaze pan with white wine. Add canned tomatoes and seasonings, then simmer. Toss cooked pasta into the sauce, using pasta water to adjust consistency. Garnish with fresh basil and Parmesan cheese.
Frequently Asked Questions
Can I make this recipe without alcohol? Yes. Substitute the white wine with an equal amount of low-sodium chicken or vegetable broth, adding a teaspoon of white wine vinegar or lemon juice at the end for acidity.
What’s the best pasta substitute for pappardelle? Any broad, sturdy noodle works well. Fettuccine, tagliatelle, or even rigatoni are excellent choices for holding the chunky sauce.
How can I make this dish spicier? Use hot Italian sausage, increase the crushed red pepper flakes to 1/2 teaspoon, or add a pinch of Calabrian chili paste when simmering the sauce.
Can I prepare this ahead of time? You can prepare the sauce 1-2 days in advance. Store it separately from the cooked pasta. Reheat the sauce gently, cook fresh pasta, and combine.
Is there a way to make it vegetarian? Absolutely. Omit the sausage and use a plant-based sausage alternative or add 1-2 cups of sliced mushrooms for a meaty texture. Use vegetable broth for deglazing.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente. It will continue to cook slightly when tossed in the hot sauce.
- Skipping the Pasta Water: The starchy water is essential for creating a silky, emulsified sauce that coats the noodles.
- Crowding the Pan: If using a standard skillet, cook the sausage in batches to avoid steaming it. Proper browning equals maximum flavor.
- Underseasoning the Sauce: Taste and adjust seasoning after simmering, before adding the pasta. Canned tomatoes and sausage vary in salt content.
Conclusion
This Italian Drunken Noodles recipe delivers the robust, comforting flavors of a rustic Italian meal in under an hour. The combination of savory sausage, sweet peppers, and a wine-kissed tomato sauce creates a deeply satisfying dish that is both impressive and approachable for any cook. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve restaurant-quality results. Remember, the key to greatness lies in the fond, the pasta water, and the fresh garnish. Gather your ingredients, pour a glass of wine for the pan (and yourself), and enjoy the process of creating this unforgettable, hearty meal.