Description
Spicy Italian drunken noodles dance with bold flavors, combining sausage, peppers, and herbs in a spirited culinary performance. Fragrant and fearless, this dish promises a mouthwatering journey through Italian-inspired comfort that satisfies deep hunger and adventurous spirits.
Ingredients
Scale
Pasta
- 1 lb pasta (pappardelle or wide egg noodles)
- 2 tbsp olive oil
Meat and Aromatics
- 1 lb spicy Italian sausage
- 4 cloves garlic
- 1 large onion
- 2 bell peppers (mix of red and yellow)
Herbs and Seasonings
- 1/4 cup fresh basil leaves
- 2 tbsp fresh parsley
- 1/2 tsp red pepper flakes
- 1/4 cup dry white wine
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup parmesan cheese
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat for cooking the pasta.
- While water heats, remove Italian sausage from casing and crumble the meat into rough chunks, preparing for sautéing.
- Heat olive oil in a spacious skillet over medium-high temperature, allowing the oil to shimmer but not smoke.
- Introduce crumbled sausage to the skillet, breaking it into smaller pieces and cooking until golden brown and crispy, approximately 6-7 minutes.
- Dice onions and bell peppers into uniform bite-sized pieces, then mince garlic cloves finely.
- Push sausage to one side of the skillet, creating space to sauté onions and peppers until they become slightly caramelized and tender.
- Add minced garlic and red pepper flakes to the vegetable mixture, stirring quickly to prevent burning and release aromatic flavors.
- Pour white wine into the skillet, allowing it to deglaze the pan and incorporate all the delicious browned bits from the bottom.
- Drop pasta into boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
- Drain pasta, reserving a small amount of pasta water for potential sauce adjustment.
- Combine cooked pasta with sausage and vegetable mixture, gently tossing to ensure even distribution of ingredients.
- Tear fresh basil and chop parsley, sprinkling over the dish for vibrant herbaceous notes.
- Season with salt and black pepper, then generously shower with grated parmesan cheese before serving hot.
Notes
- Swap Italian sausage with plant-based alternatives like crumbled tofu or vegetarian sausage for a vegan version that maintains robust flavor profiles.
- Control spice levels by adjusting red pepper flakes; start with a small pinch and gradually increase for personalized heat intensity.
- Reserve pasta water strategically to create silky sauce consistency, helping ingredients cling perfectly to noodles without becoming dry.
- Choose firm vegetables like bell peppers that maintain texture during cooking, preventing mushy results and preserving appetizing crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 60 mg