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 (e.g., 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 Noodles:

   • Prepare the pappardelle noodles according to the package instructions. Drain very well and keep warm.

2. Cook the Sausage:

   • Heat about 2 tablespoons of olive oil in a large, heavy-bottom pan or braising pot over medium-high heat.
   • Crumble the spicy Italian sausage into the pan in small chunks. Brown the sausage for a few moments on each side, then remove with a slotted spoon and set aside in a small bowl.

3. Caramelize the Onions:

   • In the same pan, add the sliced onion to the sausage drippings and cook until caramelized and golden, about 5 minutes. Stir occasionally, adding more olive oil if needed to prevent burning.
   • Season with salt, Italian seasoning, and cracked black pepper, then stir to combine.

4. Add the Bell Peppers and Garlic:

   • Add the sliced bell peppers and sauté with the onions for about 2 minutes until slightly tender and golden.
   • Add the garlic and cook until aromatic.

5. Deglaze and Simmer:

   • Pour in the white wine and let it reduce until almost completely evaporated.
   • Stir in the diced tomatoes with their juice, then return the browned sausage to the pan. Gently fold the mixture to combine and let it simmer for about 3 to 4 minutes to blend the flavors.

6. Finish the Sauce:

   • Drizzle in 2-3 tablespoons of olive oil to create a silky texture. Stir in the chopped parsley and half of the julienned basil.

7. Combine Noodles and Sauce:

   • Add the cooked pappardelle noodles directly into the sauce. Use tongs to gently toss and combine the noodles with the sauce and ingredients. Check for seasoning and adjust with additional salt or pepper if needed.

8. Serve:

   • Divide the Italian drunken noodles into bowls. Garnish with the remaining julienned basil, and if desired, top with shaved Parmesan and an extra drizzle of olive oil.

Enjoy your Italian Drunken Noodles!!!