Dreamy Italian Drunken Noodles (Print version)

Wide pasta tossed with Italian sausage, sweet bell peppers, tomatoes, white wine, basil, and parmesan for a saucy weeknight dinner.

# Ingredients:

For the pasta

01 - 12 oz (340 g) pappardelle or other wide pasta
02 - 1 tablespoon kosher salt, for the pasta water
03 - 1 cup reserved pasta water

For the sausage sauce

04 - 1 tablespoon olive oil
05 - 1 lb (450 g) Italian sausage, mild or hot, casings removed
06 - 1 medium yellow onion, thinly sliced
07 - 1 red bell pepper, thinly sliced
08 - 1 yellow bell pepper, thinly sliced
09 - 1 orange bell pepper, thinly sliced
10 - 4 cloves garlic, minced
11 - 1 teaspoon Italian seasoning
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper
14 - 1/2 cup (120 ml) dry white wine or low-sodium chicken broth
15 - 1 can (14.5 oz or 411 g) diced tomatoes with juices
16 - 2 tablespoons unsalted butter
17 - 1/3 cup (35 g) grated parmesan cheese, plus more for serving
18 - 1/3 cup fresh basil leaves, sliced
19 - 1 tablespoon chopped fresh parsley, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pappardelle until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add the sausage in rough crumbles and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate with a slotted spoon.
03 - Add the onion and bell peppers to the same skillet. Cook for 5-6 minutes, stirring often, until the vegetables are glossy and just tender. Add a small splash of oil if the pan looks dry.
04 - Stir in the garlic, Italian seasoning, salt, and black pepper. Cook for 30 seconds. Pour in the white wine and scrape up the browned bits, then simmer for 2 minutes.
05 - Add the diced tomatoes with their juices and return the sausage to the skillet. Simmer for 5-7 minutes, until the sauce is slightly thickened but still saucy.
06 - Add the drained pasta, butter, parmesan, basil, and 1/4 cup reserved pasta water. Toss over low heat until glossy, adding more pasta water a little at a time if needed.
07 - Taste and adjust salt and pepper. Serve hot with extra parmesan, basil, and parsley if using.

# Good to know:

01 - Best served immediately after tossing, while the sauce is glossy.
02 - Use hot Italian sausage for a spicier dish or mild sausage for a sweeter version.
03 - Replace wine with low-sodium chicken broth for an alcohol-free version.

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