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.