Drunken Italian Noodles


I'd been saving this recipe until we made a trip to Wegman's because it is the only grocery store around here that actually sells papparadelle pasta, but then I was slowly wandering down the aisles of our local store and found a bag of pasta called "homewide wide ribbons" on the top shelf of the pasta aisle. 

I'm not sure what's wrong with calling it papparadelle, but it sure looked like it so I grabbed the bag and immediately changed up the menu for the week in order to include this menu. It actually turned out pretty well as the sausage was on sale for half price and the I had a coupon for a 3 pack of peppers! 

Drunken Italian Noodles
Source: The Cozy Apron
Servings: 4
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    • 8 oz. papparadelle pasta
    • 1 tbsp. olive oil 
    • 4 spicy Italian sausage links, casings removed
    • 1 onion, diced
    • 1 red pepper, thinly sliced
    • 1 yellow pepper, thinly sliced
    • 1 orange pepper, thinly sliced
    • 4 cloves garlic, minced
    • 1 tsp. Italian seasoning 
    • 1/2 cup dry white wine
    • 28 oz. can diced tomatoes with juice
    • 2 tbsp. fresh parsley, chopped
    • 2 tbsp. fresh basil, chopped
    • salt and pepper
1. Bring a pot of salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage, and cook until browned and crumbled. Transfer to a bowl.
3. Add the onions and bell peppers to the skillet and allow to cook until softened. Add extra olive oil if necessary. Then add in the garlic and cook for 1 minute or until fragrant. Stir in the Italian seasoning.
4. Add the white wine and stir. Once the wine has reduced by half add in the diced tomatoes and return the sausage crumbles to the pan. Cook for 3-4 minutes, then season with salt and pepper.
5. Stir the cooked pasta into the skillet and toss to coat. Divide among four bowls and top with the fresh parsley and basil.

I'm not a huge fan of sausage and I really enjoyed this recipe. It was spicy from the sausage, sweet from the bell peppers and savory from the tomatoes, wine and seasonings. Surprisingly Tom wasn't a fan of this recipe, which makes no sense because he's had similar ones he's enjoyed.

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