Italian Drunken Noodles, 1st Recipes Style (Print Version)

Wide noodles tossed with spicy Italian sausage, sweet peppers, basil, and a quick white wine tomato sauce.

# Ingredients:

For the noodles

01 - 8 oz (225 g) pappardelle or wide egg noodles
02 - 1 tablespoon kosher salt, for the pasta water
03 - 1/2 cup (120 ml) reserved pasta water

For the sausage sauce

04 - 2 tablespoons olive oil, plus more if needed
05 - 1 lb (450 g) spicy Italian sausage, casings removed if using links
06 - 1 large yellow onion, thinly sliced
07 - 1 red bell pepper, cored and thinly sliced
08 - 1 yellow bell pepper, cored and thinly sliced
09 - 1 orange bell pepper, cored and thinly sliced
10 - 4 cloves garlic, minced or pressed
11 - 1 teaspoon Italian seasoning
12 - 1 teaspoon kosher salt, plus more to taste
13 - 1/2 teaspoon cracked black pepper
14 - 1/2 cup (120 ml) dry white wine, such as Pinot Grigio or Chardonnay
15 - 1 can (28 oz or 794 g) diced tomatoes with juices
16 - 2 tablespoons chopped fresh parsley
17 - 1/4 cup loosely packed fresh basil, thinly sliced

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the noodles until just al dente, then reserve 1/2 cup pasta water and drain.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add the sausage in small chunks and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Transfer to a bowl with a slotted spoon.
03 - Add the onion to the skillet and cook for 4-5 minutes until golden at the edges. Add the bell peppers, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes until slightly softened.
04 - Stir in the garlic and cook for 30 seconds. Pour in the white wine, scraping the browned bits from the pan, and simmer for 2-3 minutes until reduced by about half.
05 - Add the diced tomatoes with their juices and return the sausage to the skillet. Reduce the heat to medium and simmer for 8-10 minutes until slightly thickened.
06 - Add the drained noodles, parsley, and half the basil. Toss gently, adding reserved pasta water a little at a time until the sauce coats the noodles. Top with the remaining basil and serve hot.

# Notes:

01 - Best served right after tossing while the noodles are glossy.
02 - Use a dry white wine, not a sweet wine.
03 - Reserve pasta water before draining the noodles.

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