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Italian Drunken Noodles April 22, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Ya know, I didn’t find this recipe to be all that special.  Yes it was super tasty but in the end it was just a basic sausage and pepper pasta sauce. I didn’t really get the drunken part. In fact I think I would like it more with red wine than white. Due to the amount of onions and peppers, it wasn’t a winner with the hubs but I also didn’t expect it to be.

Ingredients:

  • Olive oil
  • 1 lb spicy Italian sausage
  • 1 large onion, quartered and sliced thinly
  • 1 ½ teaspoons salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cracked black pepper
  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 green bell pepper, cored and thinly sliced
  • 4 cloves garlic, pressed through garlic press
  • 1 cup white wine
  • 28 ounce can crushed tomatoes
  • ¼ cup fresh basil leaves, julienned, divided use
  • Pasta, uncooked

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Directions:

Place a large, heavy-bottom pan or braising pot over medium-high heat. Crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown 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.

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 necessary).

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Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden.

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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.

 

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Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine.

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Allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off. Add in the julienned basil, stir, and keep warm while you prepare the noodles.

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Prepare the noodles according to instructions on package. Drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the noodles with the sauce and all of the ingredients in it. Check the seasoning to see if you need to add any additional salt or pepper.

Serve and enjoy!

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One Response to “Italian Drunken Noodles”

  1. Julie Says:

    I would agree with typically choosing red wine with tomato and sausage based sauces… white just doesn’t seem flavorful enough to stand up to the acid. I’m glad you tried it and reported back. I will take note 🙂

    Julie


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