Spicy sausage, peppers, onions and basil, lightly tossed with wine are the components of this wholesome Italian dish. It is really easy to prepare and your only worry will be that you didn’t prepare more.
Sometimes, you want to mix two distinct cultures together to yield something great, and that is the story behind this recipe. It sees a mix between Italian fusion twist and Thai style recipes, and like virtually every cultural mix, the result is just sublime.
This recipe is made with noodles drowned in a savory, wine-infused sauce, chunks of spicy Italian sausage, sweet bell peppers, onions, and basil. It’s super east to prepare, coming together in less than an hour, and if you’ve ever had Thai drunken noodles (also known as pad kee mao), then you’d know how colorful, rich, and savory this dish is.
Yield: 4 servings
Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
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 chardonnay white
1 can diced tomatoes, with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
Instructions:
Step 1:Cook the pappardelle noodles according to the package directions; then drain the noodles thoroughly and keep them warm while you make the sauce.
Step 2:Place about 2 tablespoons olive oil in a large, heavy-bottomed pan or braising pot over medium-high heat; once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks, and allow it to brown for a few moments on each side.
Step 3:Once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place it into a small bowl to hold for a moment.
Step 4:Allow the sliced onion to caramelize and become golden in the pan with the sausage drippings for about 5 minutes, stirring occasionally to prevent it from burning (add a little more olive oil if necessary).
Step 5:Once the onion has begun to become golden, add the salt, Italian seasoning, and cracked black pepper, and stir to combine. Allow the sliced bell peppers to fry with the onion for about 2 minutes, until somewhat soft and golden
Step 6:Add the garlic, and once aromatic, add the white wine and simmer for a few moments, until almost totally reduced. Then return the browned spicy Italian sausage to the pan, along with their juice, and gently fold the mixture to incorporate.
Step 7:Allow it to gently simmer for approximately 3 to 4 minutes to meld the flavors, then turn off the heat. Drizzle in about 2-3 excellent tablespoons of olive oil and toss in the chopped parsley and about half of the julienned basil to create a silky, rich flavor.
Step 8:Toss the cooked pappardelle noodles into the sauce using tongs, gently tossing and combining the noodles with the sauce and all of the ingredients in it.
Step 9: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).
Tips:
•It’s best to use a large pan: For this meal, use a large, heavy-bottomed pan (cast iron or a Dutch oven), since it maintains heat well and adds a bit extra color and flavor to your peppers and onions; plus, it allows you to toss the noodles right into the sauce at the end.
•Whether you want to go red or white, the choice is yours. This recipe calls for white wine, but red wine would also be wonderful; use whatever you choose with this dish.