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This super satisfying plate of Italian Drunken Noodles is loaded with juicy sausage, sweet bell peppers, and a punch of tomato and white wine sauce. You can whip it up in about half an hour, so it's great when time's tight.
INGREDIENTS- Fresh parsley, chopped: sprinkle on top for a pop of color
- Egg noodles: 12 oz, boil 'em how you love 'em
- Parmesan cheese: go wild on top, makes everything better
- Dried basil: 1 tbsp, gives the sauce some character
- Diced tomatoes: 28 oz can with juice, the tangy foundation
- White cooking wine: ½ cup, dials up the taste
- Minced garlic: 3 tsp, packs in extra flavor
- Bell peppers: 2, chopped, adds crunch and sweetness
- Salt and pepper: add however much you like
- Italian seasoning: 1 tsp, keeps everything tasting like Italy
- Italian sausage: 1 lb ground, meaty and bold
- Step 1:
- Once your noodles are drained and ready, toss them in with the sausage and peppers, give everything a toss, and let it all get warm together.
- Step 2:
- Drop in the diced tomatoes & their juice, dried basil, plus salt and pepper. Combine it all and let those flavors mingle.
- Step 3:
- Splash in the white wine, sauté, and let it cook down until there's only half as much liquid.
- Step 4:
- Turn the heat down and stir in the garlic and Italian seasoning, keep going for about half a minute so the smell fills your kitchen.
- Step 5:
- In a big skillet, brown the Italian sausage along with your chopped bell peppers over medium-high heat till the sausage is done and the peppers soften up.
- Step 6:
- Before you serve it up, shower with Parmesan and fresh parsley so it looks as awesome as it tastes.
- Got leftovers? Stash 'em in an airtight box in the fridge for up to three days, and warm it up either in a pan or blast it in the microwave till it's hot again.
- Load your bowl while it's steamy hot and don't forget a little extra Parm or basil if you're feeling fancy.
- Want it spicier? When you're tossing in the garlic and herbs, sprinkle some red pepper flakes to kick it up.
- Chicken broth works fine in place of white wine if you want it a bit lighter.
Advice from Top Chefs
- Giada De Laurentiis says mixing sweet and spicy sausage lifts the flavor up a notch for dishes like this.
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