Italian Drunken Noodles
Indulge in the Flavors of Italy: Italian Drunken Noodles
Imagine a dish that combines the best of Italian cuisine with the comfort of a warm, satisfying noodle bowl. Welcome to Italian Drunken Noodles, a creative twist on the classic Italian pasta dish, infused with the rich flavors of red wine, savory meats, and aromatic spices.
A Rich and Savory Sauce
This Italian-inspired noodle dish is built around a rich and savory sauce, made with red wine, beef broth, and a blend of Italian spices. The sauce is slow-cooked to perfection, allowing the flavors to meld together and intensify, creating a deep, velvety texture that coats every noodle.
Tender Noodles and Hearty Ingredients
The noodles are cooked to a perfect al dente texture, then tossed with the rich sauce, tender chunks of beef or sausage, and a sprinkle of Parmesan cheese. Each bite is a delight for the senses, with a balance of flavors and textures that will leave you wanting more.
A Creative Twist on a Classic Dish
Italian Drunken Noodles are a creative take on the classic Italian pasta dish, with a few surprises along the way. The addition of red wine gives the sauce a depth and complexity that’s hard to resist, while the slow-cooked beef or sausage adds a tender, fall-apart texture.
Perfect for a Special Occasion
This dish is perfect for a special occasion, a cozy night in, or a hearty meal to warm the soul. With its rich flavors and satisfying texture, Italian Drunken Noodles are sure to become a new favorite.
- 12 oz Egg Noodles , cooked to your liking
- 1 lb Ground Italian sausage
- 2 Bell peppers , chopped
- 3 tsp Minced garlic
- 1 tsp Italian seasoning
- ½ C White cooking wine
- 28 oz Can diced tomatoes, not drained
- 1 Tbsp Dried basil
- Salt and pepper to taste
- Parmesan cheese and fresh chopped parsley for garnish
- Add the meat and peppers to a large saucepan or skillet with deep sides over medium-high heat. Cook until the meat is completely browned and the peppers have begun to soften.
- Lower the heat to medium and add the minced garlic and Italian seasoning. Saute 30 seconds longer.
- Mix in the white cooking wine and saute until the liquid in the pot is reduced by half.
- Pour the diced tomatoes into the pot along with the dried basil and salt and pepper to taste. Stir to combine well.
- Mix in the cooked noodles and continue to saute until heated through.
- Top with grated Parmesan and fresh chopped parsley for garnish.
