🇮🇹 Italian Drunken Noodles
🍝 Ingredients:
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12 oz pappardelle or wide egg noodles
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1 lb Italian sausage (sweet or spicy, casings removed)
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1 tbsp olive oil
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1 onion, thinly sliced
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3 cloves garlic, minced
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1–2 bell peppers, sliced (any color)
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1/2 tsp red pepper flakes (optional for heat)
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1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
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1 can (14.5 oz) diced tomatoes, with juice
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1 tbsp tomato paste
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Salt & black pepper, to taste
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1/2 tsp Italian seasoning or dried oregano
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Fresh basil or parsley, chopped (for garnish)
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Freshly grated Parmesan (optional)
🔪 Instructions:
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Cook the noodles:
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Bring a large pot of salted water to a boil and cook noodles according to package directions. Drain and set aside.
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Brown the sausage:
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In a large skillet or sauté pan, heat olive oil over medium heat.
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Add sausage, breaking it up with a spoon, and cook until browned. Transfer to a plate and set aside.
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Sauté vegetables:
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In the same pan, add a bit more oil if needed. Sauté onions and bell peppers for 4–5 minutes until softened.
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Add garlic and red pepper flakes; cook for 30 seconds until fragrant.
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Deglaze with wine:
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Pour in the white wine to deglaze the pan, scraping up any brown bits.
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Simmer for 2–3 minutes to reduce slightly.
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Build the sauce:
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Stir in diced tomatoes (with juice), tomato paste, Italian seasoning, salt, and pepper.
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Return sausage to the pan and let the sauce simmer for 8–10 minutes, until slightly thickened.
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Combine:
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Add the cooked noodles to the sauce and gently toss to coat.
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Taste and adjust seasoning.
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Serve:
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Garnish with fresh basil or parsley.
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Top with Parmesan cheese if desired.
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🍷 Tips & Variations:
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No wine? Substitute with chicken broth, but wine adds the “drunken” flavor.
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Spicy kick? Use hot Italian sausage and more red pepper flakes.
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Vegetarian version: Use plant-based sausage and veggie broth.
Let me know if you want a version using ground chicken or turkey, or one that’s low-carb with zucchini noodles!
