Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Cooking the pasta correctly is key, so follow the package instructions carefully and cook the pappardelle noodles until al dente—meaning they should be tender but still have a slight bite to them. Once cooked, drain the noodles well and give them a quick rinse under warm water to stop the cooking process and remove excess starch. Set the noodles aside, lightly tossed with a drizzle of olive oil to prevent sticking.
Step 2: Cook the Spicy Italian Sausage
While the pasta cooks, heat a generous splash of olive oil in a large skillet or sauté pan over medium heat. Add the spicy Italian sausage, breaking it up with a wooden spoon or spatula as it cooks. Allow the sausage to brown evenly and cook through thoroughly, which should take about 7–8 minutes. The browning adds a deep, savory flavor that’s essential for the dish. Once cooked, transfer the sausage to a separate bowl and set aside, but don’t clean the pan—those browned bits in the skillet hold great flavor!
Step 3: Sauté the Vegetables and Aromatics
In the same skillet, add a bit more olive oil if necessary. Toss in the thinly sliced onions along with the Italian seasoning, stirring frequently to prevent burning. After a couple of minutes, add the sliced yellow and red bell peppers. These colorful veggies will bring sweetness and texture to the sauce. Continue to sauté everything for 5 to 7 minutes until the onions are translucent and the peppers are slightly softened but still retain some crunch.
Next, add the minced garlic and stir quickly to release its fragrant aroma—be careful not to let it burn, as garlic can turn bitter if overcooked. Season the mixture with salt, black pepper, and red pepper flakes according to your taste preference. The red pepper flakes will add a subtle heat that balances the sweetness of the peppers and tomatoes.
Step 4: Deglaze and Simmer with Wine and Tomatoes
Pour the white wine into the skillet, scraping the bottom gently with your spoon to loosen all those delicious browned bits from the sausage and vegetables. The wine will add acidity and depth, helping to marry the flavors together. Let the wine simmer for about 3–4 minutes, reducing slightly and intensifying in flavor.
Once the wine has reduced, pour in the large can of crushed tomatoes. Stir well to combine and then add the cooked sausage back into the pan. Bring everything to a gentle simmer and let it cook for about 10 minutes, allowing the sauce to thicken and the flavors to meld beautifully.
Just before turning off the heat, stir in the fresh basil leaves and dried parsley flakes. The fresh basil will add a bright, herbaceous note that lifts the whole dish.
Step 5: Combine Pasta and Sauce
Add the drained pappardelle noodles directly to the skillet with the sauce. Using tongs, gently toss everything together until the noodles are thoroughly coated with the rich sauce and evenly mixed with the sausage and vegetables. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and help the sauce cling better to the noodles.
Step 6: Serve and Enjoy
Serve your Drunken Noodles piping hot, garnished with additional fresh basil or a sprinkle of grated Parmesan cheese if you like. This dish pairs wonderfully with a crisp green salad and a glass of white wine for a full, satisfying meal.
Tips and Variations:
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Make it vegetarian: Swap out the sausage for sautéed mushrooms or plant-based sausage alternatives.
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Adjust the heat: Use mild Italian sausage if you prefer less spice or add more red pepper flakes to turn up the heat.
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Add more veggies: Feel free to toss in zucchini, spinach, or mushrooms for extra nutrition and flavor.
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Wine substitute: If you prefer not to use wine, you can substitute with chicken or vegetable broth plus a splash of lemon juice for acidity.