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Italian Drunken Noodles

This Italian Drunken Noodles may quickly become your new favorite go-to meal if you enjoy hearty pasta dishes with lots of personality and a little kick.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 lb Italian sausage mild or spicy, depending on preference
  • 1½ tsp salt
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 orange bell pepper diced
  • 4 garlic cloves minced
  • ½ cup dry white wine such as Chardonnay
  • 1 28 oz can diced tomatoes with juice
  • 2 Tbsp chopped fresh parsley
  • ¼ cup chopped fresh basil
  • 12 oz egg noodles or pappardelle
  • Freshly grated Parmesan cheese for garnish (optional)

Method
 

Cook the pasta:
  1. In a large pot, cook the egg noodles according to the package instructions. Drain and set aside.
Brown the sausage:
  1. In a large skillet or Dutch oven, cook the Italian sausage over medium heat until fully browned, breaking it into small pieces as it cooks. Drain excess grease if needed.
Sauté vegetables:
  1. Add the diced red, yellow, and orange bell peppers to the skillet with the sausage. Sauté for about 5–6 minutes, until slightly softened.
Add garlic and seasoning:
  1. Stir in the minced garlic, salt, Italian seasoning, and black pepper.
  2. Cook for another 1–2 minutes until fragrant.
Deglaze with wine:
  1. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2–3 minutes until slightly reduced.
Add tomatoes and herbs:
  1. Stir in the diced tomatoes with their juices. Let the mixture simmer uncovered for 10–12 minutes until it thickens slightly. Add in the fresh parsley and basil.
Combine with noodles:
  1. Toss the cooked noodles into the sauce mixture and stir gently to coat the pasta evenly.
Serve:
  1. Serve warm, topped with freshly grated Parmesan cheese if desired.