I never would have guessed that this recipe is an Italian version of a traditional Thai dish. We love Thai food, and I found the story interesting so of course I had to test the recipe. The verdict was unanimous…the dish is amazing! It is also quick and easy which is great for busy weeknights and lazy weekends. The whole family loves it, but I do have to tone down the spiciness for the kids. The heat is a bit too much for them although I love it.
The presentation is beautiful and makes a lovely meal for dinner guests. None of our guests thus far have ever had Italian Drunken Noodles and they were thrilled with the delicious flavors and the story of the adaptation of an exotic Thai dish!
The wine adds depth to the sauce, and I think it is best with wine; however, if you cannot use wine, substitute with chicken broth and a good squeeze of fresh lemon – the lemon adds a bit of brightness. You must try it and I think you will probably make it a dish that you make often!
INGREDIENTS
16 oz. pappardelle noodles
1 lb. spicy Italian sausage links – casings removed
1 large onion, thinly sliced
1 teaspoon Italian seasoning
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 cloves garlic, minced
1/2 cup white wine
1 (28 oz.) can crushed tomatoes
1/4 tsp. red chili flakes
1/4 – 1/2 cup fresh basil leaves, julienned
Olive oil, as needed
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS
In a large pot of salted boiling water, cook pappardelle according to package directions. It should be al dente. Drain and set aside.
In a large heavy bottomed cast iron skillet or pot, heat 2 tablespoons of olive oil over medium-high heat.
Once hot, add sausage to pan, breaking up into small chunks with a spatula.
Let the sausage cook until it is nicely browned, then remove to a plate and set aside.
Using the same pan, add the onion and let cook until golden, about 5 minutes. Add more oil to the sausage drippings if needed.
Season with salt, pepper, and Italian seasonings and stir to combine.
Add the bell peppers to the onions and cook until tender, about 2 minutes.
Stir in garlic and cook for 1 minute more.
Add wine and let reduce for a couple of minutes. Stir in tomatoes, then return sausage back to pan. Let simmer about 3 minutes, then remove from heat.
Drizzle in a couple of tablespoons of olive oil, adjust seasoning as needed, then stir in basil.
Add pappardelle to sauce and toss with tongs.
Serve and enjoy!
NOTES
• Italian Sausage: If you do not care for spicy foods, you can use Italian sausage links that are not spicy. Also omit the red pepper flakes.
• Noodles: Pappardelle noodles are wide egg noodles and are a signature of this dish.
• Vegetarian: Substitute the Italian sausage with a non-meat sausage. There are many products to choose from now and your grocery store will likely have options. Alternatively, you can just add extra bell pepper.
• Gluten Free: You can either use gluten free egg noodles or use wide rice noodles.
• Wine: If you don’t have white wine, red works great as well. If you need to omit the wine, chicken broth and a good squeeze of lemon is a great substitute.