Italian Drunken Noodles Pasta (Print Format)

Sausage, colorful peppers, and egg noodles unite in a vibrant wine-infused Italian sauce.

# Ingredients:

→ Sauce and Protein

01 - 1 tablespoon olive oil, divided
02 - 1 pound Italian sausage
03 - 1 teaspoon salt
04 - Freshly ground black pepper, to taste
05 - 2 garlic cloves, minced
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon crushed red pepper flakes
08 - 1/2 cup dry white wine
09 - 1 can (28 ounces) diced tomatoes, undrained
10 - 2 tablespoons fresh parsley, chopped

→ Vegetables

11 - 2 ounces red bell pepper, sliced
12 - 2 ounces yellow bell pepper, sliced
13 - 2 ounces orange bell pepper, sliced
14 - 1 ounce onion, thinly sliced

→ Pasta

15 - 12 ounces egg noodles

# Steps:

01 - In a 4-quart Dutch oven or large skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the Italian sausage and cook until browned. Remove the sausage from the pan and set aside.
02 - Add the remaining olive oil to the same pan. Sauté the onion, red, yellow, and orange bell peppers, and minced garlic until aromatic, approximately 3 minutes.
03 - Pour in the white wine and simmer, scraping the bottom of the pan, until almost fully evaporated.
04 - Add diced tomatoes with juices, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well and simmer uncovered for 10 minutes.
05 - Return the browned sausage to the pan along with the chopped parsley. Cook for an additional 5 minutes and keep warm over low heat.
06 - Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly.
07 - Add the drained noodles to the sauce. Toss to blend and ensure proper coating. Serve immediately.