Savor Italian Drunken Noodles for a Flavorful Night In
Savor Italian Drunken Noodles for a Flavorful Night In, where Italian cuisine meets vibrant Thai cooking.
Equipment
- large pot
- large skillet
Ingredients
For the Noodles
- 12 oz wide noodles (pappardelle or fettuccine) The base of the dish; provides hearty texture.
For the Sauce
- 1 lb Italian turkey sausage Adds protein and savory depth; can be swapped with pork, chicken, or vegetarian sausage.
- 2 tablespoons olive oil Enhances flavor while sautéing; other oils can be used in a pinch.
- 1 red bell pepper thinly sliced; brings sweetness and color; green bell pepper works as an alternative.
- 1 yellow bell pepper thinly sliced; complements the vibrant palette of flavors.
- 1 orange bell pepper thinly sliced; adds additional sweetness and enhances visual appeal.
- 1 large onion sliced; provides natural sweetness and depth; shallots can be used for a milder taste.
- 4 cloves garlic minced; offers aromatic richness that’s indispensable in this dish.
- ½ teaspoon red pepper flakes Optional; introduces heat; adjust according to your preference for spice.
For the Sauce Base
- ½ cup white grape juice Adds sweetness and acidity; non-alcoholic cooking wine can be a good alternative.
- ½ cup low-sodium chicken broth Incorporates moisture and flavor; swap for vegetable broth for a vegetarian option.
- 1 can diced tomatoes undrained; creates the sauce base; adds both acidity and sweetness.
- 1 teaspoon Italian seasoning Infuses herbal flavor; substitute with individual herbs like oregano or thyme if needed.
- Salt to taste; enhances all flavors; adjust based on preference.
- black pepper to taste; enhances all flavors; adjust based on preference.
For the Finish
- ¼ cup fresh basil chopped; adds a fresh and aromatic finish; use 1 teaspoon dried basil if fresh is unavailable.
- ¼ cup grated Parmesan cheese for garnish; delivers richness and depth; can be omitted for dairy-free variations.
Instructions
Cooking Directions
- Bring a large pot of salted water to a rolling boil. Cook the wide noodles (pappardelle or fettuccine) until al dente, about 8-10 minutes, and reserve ½ cup of pasta water before draining.
- In a large skillet, heat olive oil over medium-high heat. Add the Italian turkey sausage and brown it until cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Using the same skillet, cook the sliced onions and bell peppers until they become tender and colorful, about 5-6 minutes. Add minced garlic and optional red pepper flakes, sautéing for an additional 30 seconds until fragrant.
- Pour in the white grape juice (or dry white wine) to deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes. Stir in the chicken broth, diced tomatoes, Italian seasoning, salt, and pepper.
- Add the browned sausage back into the pan and let the sauce simmer for 8-10 minutes. Mix in the drained noodles, using the reserved pasta water to achieve your desired consistency.
- Stir in the freshly chopped basil and garnish with grated Parmesan cheese. Serve hot and enjoy every bite of this flavorful dish.
Notes
Optional: Top with extra fresh basil or a sprinkle of red pepper flakes for additional flavor. Exact quantities are listed in the recipe card below.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 30IUVitamin C: 90mgCalcium: 15mgIron: 20mg
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