Italian Drunken Noodles: Savory and Bold

Ingredients

• 1 lb (450g) Spicy Italian sausage (casings removed)
• 12 oz (340g) Wide egg noodles
• 2 tbsp (30ml) Extra virgin olive oil
• 1 medium (150g) Yellow onion, thinly sliced
• 2 medium (120g) Bell peppers, sliced into strips
• 4 cloves (20g) Garlic, minced
• 1/2 cup (120ml) Dry white wine
• 2 cups (480ml) Crushed tomatoes
• 1 tsp (5g) Dried oregano
• 1/2 tsp (3g) Red pepper flakes
• 1/2 cup (15g) Fresh basil leaves, torn
• 1/2 cup (50g) Grated Parmesan cheese
• Salt to taste
• Black pepper to taste

Instructions

1. 1

   Heat the olive oil over medium-high heat in a large skillet. Add the crumbled Italian sausage and cook undisturbed for 3-4 minutes until mahogany-colored and crisp, then stir and cook until fully browned.

2. 2

   Add the sliced onions and bell peppers to the pan. Sauté for 5-6 minutes until tender-crisp and onions are translucent. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds.

3. 3

   Pour in the white wine to deglaze the pan, scraping the bottom to release browned bits. Simmer for 2-3 minutes until reduced by half. Stir in crushed tomatoes and oregano; simmer on low for 10 minutes until thickened.

4. 4

   While the sauce simmers, boil wide egg noodles in salted water until al dente. Reserve 1/2 cup of pasta water before draining.

5. 5

   Toss the noodles into the sauce, adding reserved pasta water as needed for a velvety texture. Fold in fresh basil and Parmesan cheese just before serving.