Italian Drunken Noodles and Sausage
A robust and savory Italian-inspired pasta dish featuring tender ribbons of noodles coated in a rich, wine-infused tomato sauce with vibrant bell peppers, aromatic herbs, and hearty sausage. This quick yet indulgent recipe is perfect for weeknight dinners with a gourmet twist.
Pin it to remember it!
Print Recipe
Servings: 8
Ingredients
- 1 pound spicy Italian sausage casings removed if necessary
- 2 tablespoons extra virgin olive oil
- 2 cups yellow onions sliced into thick strips
- 3 bell peppers one red, one orange, one yellow, cut into wide matchsticks
- 4 cloves garlic thinly sliced
- ½ cup dry white wine such as Pinot Grigio
- 28 ounces canned diced tomatoes
- 8 ounces wide pasta noodles such as pappardelle or fettuccine
- 1 teaspoon dried Italian herb blend
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons basil leaves thinly sliced into ribbons (chiffonade)
- Freshly grated Parmesan cheese optional for garnish
Instructions
- Warm the olive oil in a large skillet over medium heat. Introduce the sausage and brown it thoroughly, using a wooden spoon to break it into coarse chunks. Cook for 8 to 10 minutes.
- Transfer the browned sausage to a separate dish, reserving the rendered fat in the skillet.
- Add the julienned onions to the pan and sauté over medium heat until they begin to caramelize lightly, approximately 4 to 5 minutes. Sprinkle in the Italian herb mix, salt, and pepper.
- Stir in the garlic and allow it to sauté for about one minute until fragrant. Follow by adding the sliced bell peppers, cooking for another 3 minutes until they begin to soften.
- Pour in the white wine and let the mixture simmer until the liquid is reduced by half, roughly 4 to 5 minutes.
- Stir in the canned diced tomatoes and return the cooked sausage to the skillet. Let the mixture simmer gently over medium-low heat for an additional 8 to 10 minutes, allowing the flavors to meld.
- Meanwhile, boil the pasta according to the package instructions. Drain and set aside.
- Incorporate the chopped parsley and half the basil into the sauce, then gently toss the cooked noodles into the skillet to coat them evenly in the mixture.
- Garnish with the remaining basil ribbons and a generous sprinkle of freshly grated Parmesan cheese, if desired.
Notes
- Preserve the sausage drippings: Retain the fat rendered from the sausage as it significantly enhances the flavor of the sauce.
- Leave the sausage in chunks: Avoid crumbling the sausage too finely to maintain texture and substance.
- Precision in prep: For best results, slice the bell peppers into thick baton-like strips and chiffonade the basil by rolling and slicing it into thin ribbons.
- Wine selection: Use a white wine of good quality—preferably one you enjoy drinking. A crisp Italian Pinot Grigio complements the dish beautifully.