Italian Drunken Noodles

Looking for a fabulous dish to serve at your next dinner party? Italian Drunken Noodles are easy to prepare and full of fabulous Italian flavors – Italian sausage, bell peppers, garlic and pappardelle pasta, “drunk” with Chianti wine. Serve with a green salad and crusty Italian bread; tiramisu for dessert and lots of Chianti wine to drink – favolosa!

Italian Drunken Noodles

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Course

Servings 4 servings

Equipment

• 4 oven-proof pasta bowls for serving

Ingredients

  

• 8 ounces pappardelle noodles, uncooked
• 2 tablespoons olive oil
• 19 ounces (6 links) Italian sausage links, casings removed (use mild or spicy sausage according to your taste)
• 1 medium onion, sliced thinly
• 1/4 cup water
• 1 1/2 teaspoons salt
• 1 teaspoon Italian seasoning
• 1/2 tablespoon Greek seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 red bell pepper, cored and thinly sliced
• 1 orange bell pepper, cored and thinly sliced
• 1 yellow bell pepper, cored and thinly sliced
• 4 cloves garlic, minced
• 1 cup Chianti wine
• 1 28 ounce can crushed tomatoes
• 2 teaspoons sugar
• 2 tablespoons olive oil
• 2 tablespoons finely chopped Italian parsley
• 1/4 cup finely chopped fresh basil
• shaved Asiago cheese

Instructions

 

• Place abrasier pan over medium-high heat and add 2 tablespoons olive oil. Once the oilis hot, crumble the Italian sausage into the pan in small chunks (you will wantto keep the sausage fairly chunky). Brown the sausage in the oil for a fewminutes. Once the crumbled sausage is browned, remove it from the pan with a slottedspoon and place into a small bowl.
• Add the sliced onion into the pan with the sausage drippings, stir and allow the onions to caramelize, about 5 minutes or so, stirring to keep it from burning (add a little of the ¼ cup of water to the pan to help prevent burning). Once the onions are caramelized, add the salt, Italian seasoning and black pepper and stir to combine.
• Add thesliced bell peppers and allow those to sauté with the onion for about 2 minutesuntil slightly tender. Add the garlic and once the garlic begins to brown addthe Chianti wine. Cook over medium low heat for 10 minutes.
• Add the crushed tomatoes and return the sausage to the pan. Stir to combine. Add sugar, stir. Cook for an additional 20 minutes over medium low heat.
• While the sauceis cooking, cook the pappardelle according to package directions. Drain.
• Warm the oven-proof pasta bowls in a low oven.
• To finish the sauce, drizzle 2 tablespoons olive oil over the sauce. Stir in the Italian parsley and basil.
• Serve the sauce over pappardelle in warmed pasta bowls. Garnish with shaved Asiago cheese.