Italian Drunken Noodles

Ingredients

• 8 ounces pappardelle noodles, uncooked
• Olive oil
• 4 spicy Italian sausage links, casings removed
• 1 large onion, quartered and sliced thinly
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• 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 (such as Chardonnay)
• 1 (28 ounce) can diced tomatoes, with juice
• 2 tablespoons flat-leaf parsley, chopped
• ¼ cup fresh basil leaves, julienned, divided use

Preparation

1. Cook the Pappardelle:

   • Prepare the pappardelle noodles according to the instructions on the package. Drain the noodles very well and keep them warm while you prepare the sauce.

2. Brown the Sausage:

   • Place a large, heavy-bottom pan or braising pot over medium-high heat, and add about 2 tablespoons of olive oil.
   • Once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks. Brown the sausage in the oil for a few moments on each side.
   • Once the sausage is browned, remove it from the pan with a slotted spoon and place it into a small bowl.

3. Cook the Onions and Peppers:

   • Add the sliced onion into the pan with the sausage drippings, and caramelize the onion until golden, about 5 minutes, stirring to keep it from burning. Add more olive oil if necessary.
   • Once the onion is golden, add the salt, Italian seasoning, and cracked black pepper. Stir to combine.
   • Add the sliced bell peppers and sauté with the onion for about 2 minutes until slightly tender and golden.
   • Add the garlic and cook until aromatic, then add the white wine. Allow it to reduce until almost completely evaporated.

4. Simmer the Sauce:

   • Add the diced tomatoes with their juice to the pan, and return the browned sausage.
   • Gently fold the mixture to combine and let it simmer for about 3 to 4 minutes to blend the flavors. Turn off the heat.
   • Drizzle in about 2-3 tablespoons of olive oil for a silky, rich flavor. Stir in the chopped parsley and half of the julienned basil.

5. Combine Noodles and Sauce:

   • Add the cooked pappardelle noodles directly into the sauce. Using tongs, gently toss and combine the noodles with the sauce and all the ingredients.
   • Check the seasoning and add more salt or pepper if needed.

6. Serve:

   • Serve the Italian Drunken Noodles in bowls. Garnish with a sprinkle of the remaining julienned basil.
   • Optionally, top with shaved Parmesan and an extra drizzle of olive oil.

Enjoy your Italian Drunken Noodles!