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How to Make Italian Drunken Noodles - A Step-by-Step Guide

Italian Drunken Noodles is a delightful and hearty dish that originates from the Campania region of Italy, where it is popularly known as 'Pasta Ubriaca'. This flavorful and comforting dish is a perfect representation of Italian cuisine, with its bold flavors and simple yet satisfying ingredients.

The name 'Drunken Noodles' comes from the fact that the pasta is cooked in wine, which infuses it with a rich and complex flavor. This dish is perfect for a cozy night in or a special occasi...

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Ingredients

  • 5 tablespoons olive oil, divided
  • 4 (3.5 ounce) links spicy Italian sausage, casings removed
  • 1 large onion, thinly sliced
  • 1 ½ teaspoons salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • ½ cup white wine
  • 4 cloves garlic, minced
  • 1 (28 ounce) can diced tomatoes with juice
  • ¼ cup very thinly shredded fresh basil leaves, divided
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 (8 ounce) package pappardelle pasta

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat 2 tablespoons olive oil in a large pot over medium heat. Crumble sausage into the pot and cook until completely browned, about 5 minutes. Remove sausage from pot with a slotted spoon to a bowl, retaining oil and drippings in pot.
  • Cook and stir onion in reserved drippings until tender, about 5 minutes. Season onion with salt, Italian seasoning, and black pepper; stir. Add red bell pepper, yellow bell pepper, and orange bell pepper to the onion mixture; cook and stir until the peppers are slightly tender, about 2 minutes.
  • Stir white wine and garlic into the pepper mixture. Bring the liquid to a simmer and cook until the liquid reduces to almost nothing, 7 to 10 minutes.
  • Stir diced tomatoes with their juice into the pepper mixture. Return sausage to the pot; fold gently to integrate the sausage. Cook at a simmer until the sausage is reheated and the tomatoes tender, 3 to 4 minutes.
  • Drizzle remaining 3 tablespoons olive oil over the sausage mixture. Add about half the basil and the parsley; stir. Place lid on pot and remove from heat.
  • Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 11 minutes; drain. Divide pasta between 6 bowls; top with sausage mixture to serve.

    • Nutrition

    449 cal.

    • Total Fat: 23g
    • Saturated Fat: 6g
    • Cholesterol: 33mg
    • Sodium: 1180mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 16g
    • Vitamin C: 113mg
    • Calcium: 88mg
    • Iron: 6mg
    • Potassium: 576mg

    Categories

    Pasta recipes
    Seafood recipes
    Italian recipes
    Main recipes
    Easy recipes