A couple of weeks ago when I was at the Farmers Market, a woman came up to the table to buy Spicy Italian Sausage. She said that she was making an Italian Drunken Noodle dish that she had seen on Pinterest. It definitely got my attention because I had only seen drunken noodles in Thai cooking.
I looked up the recipe right away (don’t you just love your smart phone?) and decided to make the dish. I made it with the onions, red and yellow peppers and basil I bought from the Farmers Market. I love preparing meals with the freshest of ingredients. The sausage was from Circle B Ranch (of course).
This recipe was really easy to prepare and it makes enough for dinner one night and lunch or dinner the next day!
- Olive oil
- 1 lb or 4 Circle B Ranch Hot Italian sausage casings removed
- 1 large onion, quartered and sliced thinly
- 1 ½ teaspoons salt
- ½ teaspoon cracked black pepper
- 1 red bell pepper, cored and thinly sliced
- 1 yellow bell pepper, cored and thinly sliced
- 1 orange bell pepper, cored and thinly sliced
- 4 cloves garlic, pressed through garlic press
- ½ cup white wine (I used Chardonnay)
- 1 (24 ounce) jar of Marina’s Tomato Sauce
- 2 tablespoons flat-leaf parsley, chopped
- ¼ cup fresh basil leaves, julienned, divided use
- 16 ounces Pappardelle noodles, uncooked
- Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, add the sliced onion into the pan, and allow it to caramelize and become golden for roughly 10 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary)
- Once the onion starts to become golden, add the salt and cracked black pepper, and stir to combine. Add in the sliced bell peppers, and allow to saute with the onion for about 2 minutes until slightly tender and golden.
- Add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments until almost completely reduced. At this time, add the Italian Sausage and break it up with your spoon. Leave the sausage fairly chunky. Cook until browned.
- Add in Marina’s Tomato Sauce, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off.
- To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil. Stir and keep warm while you prepare the noodles.
- Prepare the pappardelle noodles according to instructions on package. Drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it. Taste to see if you need to add any additional salt or pepper.
- Top with Grated Romano Cheese and extra Chiffonade of Basil. Enjoy!