🍝 Noodles in Italian Style!!!
Serves 4 | Prep: 10 min | Cook: 15 min | Total: ~25 min
🛒 Ingredients
For the Pasta:
12 oz egg noodles (or substitute penne, fettuccine, or rigatoni)
Gluten-free? Use brown rice or chickpea pasta
For the Italian-Style Sauté:
1 lb Italian sausage, casings removed (mild or hot — your choice!)
2 bell peppers (red, yellow, or green), cut into thin strips
3 tsp fresh garlic, minced (about 3 cloves)
1 tsp Italian seasoning blend
½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
1 (28 oz) can diced tomatoes, drained (reserve a few tbsp juice if you like saucier pasta)
1 tbsp dried basil (or 2 tbsp fresh, added at the end)
Salt & black pepper to taste
Optional: 1 tbsp olive oil for sautéing
For Serving:
Freshly grated Parmesan cheese
Chopped fresh parsley
Crusty bread or garlic toast
👩🍳 Step-by-Step Instructions
1️⃣ Cook the Noodles
Bring a large pot of salted water to a boil.
Add noodles and cook according to package instructions until al dente.
Drain, drizzle with a little olive oil to prevent sticking, and set aside.
💡 Pro Tip: Undercook by 1 minute — they’ll finish heating in the pan!
2️⃣ Brown the Sausage & Peppers
Heat a large skillet or deep pan over medium-high heat.
Add Italian sausage, breaking it apart with a spoon. Cook 5–6 minutes until browned and cooked through.
Add bell peppers and cook another 4–5 minutes until softened and slightly caramelized.
3️⃣ Sauté Aromatics
Reduce heat to medium.
Stir in garlic and Italian seasoning. Cook 30 seconds — don’t let garlic burn!
4️⃣ Deglaze with Wine
Pour in white wine. Simmer 2–3 minutes, stirring to scrape up browned bits from the pan.
Let it reduce by half — this concentrates flavor and removes alcohol bite.
5️⃣ Add Tomatoes & Season
Stir in drained diced tomatoes, dried basil, salt, and pepper.
Simmer 3–4 minutes until tomatoes warm through and flavors meld.
6️⃣ Combine with Noodles
Add cooked noodles to the skillet.
Toss everything together gently until noodles are fully coated and heated through (~2 mins).
7️⃣ Serve with Flair
Divide into bowls.
Top generously with Parmesan cheese and fresh parsley.
Serve immediately with a side of crusty bread and a glass of — you guessed it — white wine. 🍷
🍴 Optional Upgrade: Finish with a drizzle of good-quality extra virgin olive oil.
🌶️ Variations & Pro Tips
🌱 Vegetarian? Swap sausage for plant-based crumbles or sautéed mushrooms
🌶️ Spicy Kick: Use hot Italian sausage or add red pepper flakes
🧀 Creamy Twist: Stir in ¼ cup ricotta or mascarpone at the end
🥬 More Veggies? Toss in spinach, zucchini, or olives before serving
🧊 Make-Ahead Friendly: Reheats beautifully! Store in fridge up to 4 days — add a splash of broth when warming
🍷 Wine Note: Use a wine you’d drink — no “cooking wine” (it’s too salty!)
🧠 Why "Drunken" Pasta Isn't Just a Gimmick
In Italian cuisine, wine isn’t just for drinking — it’s a key ingredient used to:
Deglaze pans and lift flavor-packed fond
Balance acidity and sweetness
Enhance aroma and complexity
That’s why this dish is sometimes called "pasta alla bevuta" ("drunk pasta") — not because it’ll get you tipsy, but because the pasta soaks up the wine like a good guest at a dinner party. 😉
❤️ Final Thought: Real Italian Cooking Is Simple, Not Fancy
This recipe proves that you don’t need lasagna layers or handmade ravioli to enjoy authentic Italian flavor. All you need is quality ingredients, a hot pan, and a love for bold, herb-kissed meals made with care.
So whether it’s Tuesday night or you’re hosting friends, serve this with pride — because sometimes, the best dishes are the ones that come together quickly… but stay in your heart forever.