Ingredients:
12 oz pappardelle or wide egg noodles
1 lb Italian sausage (mild or hot, as preferred), removed from casing
1 tbsp olive oil
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 cloves garlic, minced
1 tsp red pepper flakes (optional)
1 cup white or red wine (Chianti or Pinot Grigio work well)
1 (14.5 oz) can diced tomatoes, with juice
1 tsp Italian seasoning
Fresh basil leaves, torn
Parmesan cheese, for garnish
Salt and pepper, to taste
Instructions:
Cook the Noodles: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until al dente. Drain and set aside.
Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it up into small pieces. Remove the sausage from the pan and set aside.
Sauté Vegetables: In the same skillet, add the sliced onions and peppers. Cook over medium heat until they start to soften, about 5-7 minutes. Add the garlic and red pepper flakes (if using), cooking for another 1-2 minutes until fragrant.
Add Wine & Tomatoes: Pour in the wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 5 minutes. Add the diced tomatoes (with their juice) and Italian seasoning. Season with salt and pepper to taste.
Combine & Simmer: Return the cooked sausage to the skillet and stir everything together. Let the mixture simmer for 10-15 minutes to meld the flavors.
Mix with Noodles: Toss the cooked noodles with the sausage and vegetable mixture. Stir in fresh basil leaves, and adjust seasoning as needed.
Serve: Top with freshly grated Parmesan cheese and additional basil if desired.
Enjoy your Italian Drunken Noodles with a glass of wine!