Italian Drunken Noodles
16 oz. extra wide homemade egg noodles
Olive oil
2 lbs. Italian Sausage, mild or hot
½ tsp. red pepper flakes
1 large onion, thinly sliced
1 tsp. salt
2 ½ tsp. Italian Seasoning, divided
1 tsp. black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
4 cloves garlic, minced
1 cup white wine (Chardonnay works well)
2 28 oz. cans diced tomatoes, with juice
3 tbsp. flat-leaf parsley, chopped
1 tbsp. dried basil
Grated Parmesan cheese (optional)
In a large cast iron skillet, or large heavy-bottom pan, over medium-high heat, add 2 tablespoons olive oil. Once hot, add in the Italian sausage, red pepper flakes and ½ tsp. Italian seasoning, stir, crumble and brown. Remove browned sausage using a slotted spoon to a separate plate or bowl and set aside.
Add sliced onion to the pan, stir and cook about 5 minutes, until onions are translucent. Add salt, Italian seasoning and pepper, stir to combine. Add in the sliced bell peppers and sauté for about 2-3 minutes. Add in garlic, and cook 1 minute. Add in the wine and allow to reduce for a few minutes. Add in the diced tomatoes with their juice, and return the browned sausage back into the pan and gently fold the mixture to combine. Simmer 4-5 minutes, then turn off heat.
Cook noodles according to package directions. Drizzle about 2-3 tablespoons of olive oil over the sausage mixture, stir to combine. Add in the chopped parsley and the basil. Stir. Add the noodles directly to the sauce and gently toss to combine. Adjust seasoning with salt and pepper. Serve. (You can top with some grated or shaved Parmesan cheese if desired).
