Savory Italian Drunken Noodles
A delightful dish combining Italian sausage, pappardelle pasta, and a creamy sauce with fresh vegetables, perfect for family dinners.
Ingredients
Pasta and Protein
- 1 lb pappardelle pasta Can substitute with any pasta
- 1 lb Italian sausage, casings removed Use turkey sausage for a lighter version
Sauce Base
- 1 cup chicken broth Can use vegetable broth for a vegetarian option
- 1/2 cup dry white wine
- 1/2 cup heavy cream Substitute with a lighter cream if desired
- 1 can (14.5 oz) diced tomatoes, undrained
Vegetables and Spices
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes Adjust to taste
- 1/2 cup fresh basil, chopped Reserve some for garnish
- Salt and pepper to taste
Garnish
- Grated Parmesan cheese For serving
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
Cooking the Sausage
- In a large skillet over medium heat, add the Italian sausage and cook for about 5-7 minutes, breaking it apart until browned. Remove and set aside.
Sautéing the Vegetables
- In the same skillet, add the sliced red and yellow bell peppers and onion. Sauté for 5-6 minutes until tender. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Deglazing the Pan
- Pour in the dry white wine, scraping the bottom of the skillet to lift any browned bits. Let simmer for 2-3 minutes.
Building the Sauce
- Stir in the diced tomatoes and chicken broth, add red pepper flakes, and bring to a simmer for 5 minutes.
- Reduce heat to low, add the heavy cream and return the cooked sausage. Season with salt and pepper to taste. Heat through for 2-3 minutes.
Combining with Pasta
- Gently add the cooked pappardelle to the skillet, tossing to coat with the sauce. Stir in fresh basil.
Serving
- Plate generously and sprinkle with grated Parmesan and remaining basil. Enjoy!
Notes
Serve hot with a simple green salad or crusty bread. Leftovers keep well for about 3 days in the refrigerator.