Italian Drunken Noodles with Sausage and Bell Peppers (Print version)
Wide pappardelle tossed with Italian sausage, bell peppers, tomatoes, herbs, and a rich white wine pan sauce.
# 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 and peppers
04 -
2 tablespoons olive oil, divided
05 -
1 lb (450 g) hot or sweet Italian sausage, 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 black pepper
13 -
1/4 teaspoon red pepper flakes, optional
14 -
1/2 cup (120 ml) dry white wine
15 -
1 can (14.5 oz / 411 g) diced tomatoes with juices
16 -
2 tablespoons tomato paste
17 -
1/3 cup chopped fresh basil, plus more for serving
18 -
2 tablespoons chopped fresh parsley
19 -
Salt, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pappardelle until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 -
Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add the sausage in bite-size crumbles and cook for 6-8 minutes, until browned and cooked through. Transfer to a plate.
03 -
Add the remaining olive oil to the same skillet. Add the onion and bell peppers with a pinch of salt. Cook for 5-6 minutes, stirring often, until softened but still colorful.
04 -
Stir in the garlic, Italian seasoning, black pepper, and red pepper flakes. Cook for 30 seconds. Add the tomato paste and stir for 1 minute.
05 -
Pour in the white wine and scrape up the browned bits from the skillet. Simmer for 1-2 minutes, then add the diced tomatoes and return the sausage to the pan.
06 -
Simmer the sauce for 5 minutes. Add the drained pasta, basil, and parsley, then toss with enough reserved pasta water to make the sauce glossy. Taste and adjust salt before serving.
# Good to know:
01 -
Use dry white wine such as pinot grigio or sauvignon blanc.
02 -
Best served right after tossing, while the noodles are glossy.
03 -
Leftovers keep in the refrigerator for up to 3 days.