Italian Drunken Noodles is a fusion dish that combines the spicy, savory elements of Thai drunken noodles with Italian ingredients like tomatoes, basil, and olives, creating a unique blend of Italian and Thai flavors.
Ingredients:
8 ounces pappardelle noodles, uncooked
Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white white (I used Chardonnay)
1 (28 ounce) can diced tomatoes, with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
Preparation:
-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and keep them warm while you prepare the sauce.
-Place a large, heavy-bottom pan or braising pot over medium-high heat, and add about 2 tablespoons of olive oil; once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
-Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine.
-Add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
-Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 to 4 minutes to blend the flavors, then turn the heat off.
-To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and stir in the chopped parsley and about half of the julienned basil.
-Add the cooked pappardelle noodles directly into the sauce, and using tongs, gently toss and combine the noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
-To serve, add equal portions of the Italian drunken noodles to bowls, and garnish with a sprinkle of the remaining julienned basil (you can even top with shaved parmesan, if desired, and an extra drizzle of olive oil).
To store Italian Drunken Noodles, follow these steps:
- Cool Down: Allow the dish to cool to room temperature before storing.
- Container: Transfer the noodles and vegetables into an airtight container. Glass or plastic containers with tight-fitting lids work well.
- Refrigeration: Store in the refrigerator for up to 3-4 days.
- Freezing (Optional): If you need to store it for a longer period, you can freeze it. Place it in a freezer-safe container or a resealable plastic bag, and it should be good for up to 2-3 months.
- Reheating: When ready to eat, reheat in a pan over medium heat or in the microwave until heated through. If frozen, thaw in the refrigerator overnight before reheating. Add a splash of water or broth if the noodles seem dry.
Remember, while freezing is an option, the texture of the vegetables might change slightly upon thawing.