Italian Drunken Noodles

 

Ingredients

• 8 ounces Uncooked Pappardelle noodles
• A dash of Olive oil
• 4 Spicy Italian sausage links casings removed
• 1 Onion sliced thinly and quartered
• 1 ½ teaspoons of Salt
• 1 teaspoon of Italian seasoning
• ½ teaspoon of Cracked black pepper
• 1 each of Red Yellow, and Orange bell peppers (all cored and thinly sliced)
• 4 cloves of Garlic pressed
• ½ cup Chardonnay or preferred white wine
• 28 ounces of Diced tomatoes with juice
• 2 tablespoons Chopped flat-leaf parsley
• ¼ cup Julienned fresh basil leaves divided for use

Instructions

• Begin with the Pappardelle noodles, cooking them according to their package’s guidance. Once perfectly al dente, drain and set aside.
• In a spacious pan, warm up the olive oil. Here’s where the magic starts: crumble the spicy Italian sausage into the pan, letting each piece brown and sizzle.
• Following the sausage, introduce the onions, letting them caramelize to a golden hue. Season with salt, Italian seasoning, and cracked black pepper.
• Time for a color explosion. Add the red, yellow, and orange bell peppers. As they soften, usher in the garlic.
• With the ingredients mingling, pour in the white wine, letting it reduce, before adding the diced tomatoes and the browned sausage.
• As flavors meld in a simmer, finish off with a generous drizzle of olive oil, parsley, and half of the basil.
• Marry the noodles with the sauce, ensuring each strand is beautifully coated.
• Serving suggestion: Plate the noodles, garnishing with the remaining basil and perhaps, a sprinkle of parmesan. A drizzle of olive oil? Why not!

Notes

• A cast iron or Dutch oven amplifies the dish’s flavors, thanks to its heat retention.
• If Pappardelle evades you, any broad noodle will rise to the occasion.
• White wine sets the tone, but a red could bring a new note.
• Not a fan of alcohol? Chicken stock with a hint of lemon zest can be your alternative.
• Vegetarian? Skip the sausage, or better yet, embrace tofu for that Thai essence.
• For the connoisseurs: making the sauce a day ahead enriches its depth.