Italian Drunken Noodles

ITALIAN DRUNKEN NOODLES

Ingredients:

4 Hot/Spicy Italian sausage links, casings removed
1 Onion, sliced thin
1 ½ Tsp Salt
1 Tsp Italian seasoning
½ Tsp Black pepper
1 Red Bell Pepper, sliced thin
1 Yellow Bell Pepper, sliced thin
1 Orange Bell Pepper, sliced thin
4 Cloves Garlic, minced
½ Cup White Wine
1 (28 ounce) Can Diced Tomatoes with juice
2 Tbsp Parsley, chopped
¼ Cup Fresh Basil Leaves, chopped and divided
8 ounces Pappardelle noodles (or large egg noodles), uncooked

Place 2 Tbsp Olive Oil in a large pot over medium-high heat. When oil is hot, crumble the spicy Italian sausage into the pan in small chunks, allowing it to brown in the oil for a few moments on each side. Once the crumbled sausage is browned, remove it from the pot with a slotted spoon and place into a small bowl.

In the same pot, add the sliced onion and allow it to caramelize and become golden for roughly 5 minutes. Stir often to keep it from burning. Once the onion starts to become golden, add the salt, Italian seasoning and black pepper. 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. Add in the garlic and white wine. Allow that to reduce for a few moments, until almost completely absorbed. Add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan.  Gently fold the mixture to combine. Gently simmer for about 3-4 minutes to blend the flavors.

Turn the heat off and drizzle in about 2-3 tablespoons of the olive oil. Add in the chopped parsley and about half of the chopped basil. Stir well to combine.  

Prepare the pappardelle or egg noodles according to instructions on package. Drain the noodles very well and then add them directly into the sauce. Combine all ingredients well and the seasoning to see if you need to add any additional salt or pepper. Top with extra basil, parmesan or olive oil if you like.