Italian Drunken Noodles

Ingredients

Main Dish

  • 8 ounces pappardelle noodles , uncooked
  • olive oil
  • 4 italian sausage , spicy, casings removed
  • 1 onion , large, sliced thinly
  • 1 1/2 tsp salt , I cut this out.
  • 1 tsp italian seasoning
  • 1/2 black pepper
  • 1 red bell pepper , thinly sliced
  • 1 yellow bell pepper , thinly sliced
  • 1 orange bell pepper , thinly sliced
  • 4 cloves garlic , pressed through garlic press
  • 1/2 white wine , Chardonnay is good
  • 1 can (28 ounce) tomatoes , diced, with juice
  • 2 tbsp parsley , chopped
  • 1/2 cup basil leaves , fresh, chopped and divided for use

Instructions

Instructions

  1. Prepare the pappardelle noodles according to instructions, drain well and keep the warm while you prepare the sauce.
  2. Play a large heavy-bottom pan or braising pot over medium-high heat, and add about 2 tbsp of olive oil. Once the oil is hot, crumble the spicy Italian sausage into the pan in small chucks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
  3. Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil if needed). Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper and stir to combine.
  4. Add in the sliced bell peppers and allow those to sauté with the onion for about 2 minutes until slightly tender and golden. Next, add in the garlic and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
  5. Next, add in the diced tomatoes with their juice and return the browned spicy sausage back into the pan. Gently fold the mixture to combine and allow it to gently simmer for about 3 to 4 minutes to blend the flavours, then turn the heat off.
  6. To finish the sauce, drizzle in about 2-3 good tablespoons of olive oil to create a silky, rich flavour, and stir inn the chopped parsley and about half of the sliced basil.
  7. Add the cooked pappardelle noodles directly into the sauce and using the tongs, gently toss and combine ingredients. Serve