Italian Drunken Noodles

This is a modern spin on traditional Italian fare. While lasagna and spaghetti are two of Italy’s most beloved pasta meals, these Italian drunken noodles are sure to be a hit. It doesn’t take much work to whip together this dish—just pasta, tomatoes, garlic, and herbs—for any occasion or night of the week.

What You Need for Italian Drunken Noodles

Egg noodles (12 oz.) prepared to your preference

One pound of ground Italian sausage

Chop two bell peppers and mince three teaspoons of garlic.

one teaspoon of Italian seasoning

½C Vinegar for the kitchen

28 ounces Canned tomatoes (without the liquid)

One tablespoon Basil that has been dried off

Toss with salt and pepper.

Garniture of grated Parmesan and finely chopped fresh parsley

Italian Drunken Noodles: A Recipe Guide

Place the peppers and meat in a deep-sided, big pot and cook over medium-high heat. Brown the meat on both sides and soften the peppers in the pan.

After the heat is reduced to medium, stir in the Italian spice and minced garlic. Cook for a further 30 seconds, stirring occasionally.

Stir in the white wine and heat, stirring occasionally, until the liquid in the pan is half reduced.

Toss in the dry basil, diced tomatoes, and salt & pepper to taste. Blend well by stirring.

Sauté the cooked noodles until they are heated thoroughly, then stir them in.

Sprinkle with grated Parmesan and garnish with chopped fresh parsley.

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