Italian Drunken Noodles are more than just a meal, they’re a sensory experience. The colorful bell peppers and the hearty Italian sausage create a visually appealing dish that’s as delightful to look at as it is to eat.

Ingredients:

1 yellow bell pepper, cored and thinly sliced

1 (28 oz) can of diced tomatoes, with juice

1 orange bell pepper, cored and thinly sliced

4 spicy Italian sausage links, casings removed

8 oz. pappardelle noodles, uncooked

Olive oil

4 cloves of garlic, pressed through a garlic press

1 red bell pepper, cored and thinly sliced

1 large onion, quartered and sliced thinly

1 tsp Italian seasoning

2 tbsp flat-leaf parsley, chopped

½ cup white wine (I used Chardonnay)

¼ cup fresh basil leaves, julienned, divided use

1 ½ tsp salt

½ tsp cracked black pepper

Directions:

I refer to the directions provided on the package of the noodles on how to cook them. I drain and rinse.

I put a large pan on the stove and turn the heat to medium-high.

I add 2 tbsp of olive oil and allow it to become hot.

I add the spicy Italian sausage, then cook until crumbly and brown. I transfer the browned sausage onto a clean plate.

In the empty pan, I add the onion and sauté for about 5 minutes until a bit caramelized. I season with salt, cracked black pepper, and Italian seasoning. I stir until well blended.

I add the bell peppers, then sauté until soft.

I add the garlic and sauté until aromatic.

I pour in white wine and stir until well blended. I make sure to scrape the bottom of the pan to get the browned bits. I simmer for a few minutes until it is reduced to half.

I add the tomato slices, then sauté until soft.

put the sausage back into the pan, then stir until well mixed. I simmer for 3 minutes or until done. I remove it from the stove.

I add 3 tbsp of olive oil, freshly chopped basil, and parsley. I stir until well mixed.

I add the cooked noodles, then toss until well coated with the delicious sauce.

I top each serving with Parmesan cheese.

Serve and enjoy!