Italian Drunken Noodles

Equipment

• Large pasta pot (6–8 quart)
• Heavy-bottomed skillet or Dutch oven (12-inch)
• Wooden spoon or silicone spatula
• Colander
• Measuring cups and spoons

Ingredients

Pasta & Base

• 16 oz (450g) Pappardelle or Fettuccine (wide ribbons hold the thick sausage ragù best)
• 1 lb (450g) Sweet or Hot Italian Sausage (casing removed)
• 2 tbsp Extra Virgin Olive Oil

Aromatics & Produce

• 1 Large Yellow Onion (sliced into 1/4-inch strips)
• 1 Red Bell Pepper (seeded and sliced into strips)
• 1 Yellow Bell Pepper (seeded and sliced into strips)
• 4 cloves Garlic (minced)
• 1/2 tsp Crushed Red Pepper Flakes (adjust to taste for heat)

Sauce & De-glazing

• 3/4 cup Dry Red Wine (Chianti, Pinot Noir, or Cabernet Sauvignon)
• 1 can (28 oz / 800g) Whole Peeled San Marzano Tomatoes (crushed by hand with juice)
• 1 tbsp Tomato Paste
• 1 tsp Dried Oregano
• 1 tsp Italian Seasoning
• Kosher Salt & Freshly Cracked Black Pepper (to taste)

Finishing & Garnish

• 1/2 cup Fresh Basil Leaves (chiffonade or coarsely torn)
• 1/2 cup Freshly Grated Parmigiano-Reggiano or Pecorino Romano

Instructions

Step 1: Boil the Water & Prep Pasta

1. Fill a large pasta pot with 4 to 5 quarts of water and bring to a rolling boil over High Heat .
2. Season generously with 2 tablespoons of kosher salt.
3. Add the pappardelle and cook until 2 minutes short of al dente (typically about 6–7 minutes). The noodles will finish cooking directly in the sauce.
4. Reserve 1/2 cup of starchy pasta water , then drain the noodles in a colander. Do not rinse.

Step 2: Brown the Italian Sausage

1. Place a large skillet or Dutch oven over Medium-High Heat and add 1 tablespoon of extra virgin olive oil.
2. Once the oil shimmers, add the sausage meat, breaking it into bite-sized crumbles with a wooden spoon.
3. Sear for 6–8 minutes until deeply browned and thoroughly cooked through.
4. Transfer the cooked sausage with a slotted spoon to a paper-towel-lined plate, leaving the rendered fat in the pan.

Step 3: Sauté the Aromatics & Vegetables

1. Reduce burner to Medium Heat . Add the remaining 1 tablespoon of olive oil to the pan fat.
2. Add the sliced yellow onion, red bell pepper, and yellow bell pepper. Season with a pinch of salt.
3. Cook for 5–7 minutes, stirring occasionally, until the peppers soften slightly and the onions turn translucent with browned edges.
4. Stir in the minced garlic and crushed red pepper flakes. Cook over Low-Medium Heat for 1 minute until fragrant.

Step 4: Deglaze with Red Wine & Simmer Sauce

1. Turn the heat up to High Heat and pour in 3/4 cup of dry red wine.
2. Use a wooden spoon to vigorously scrape up all the browned bits (fond) stuck to the bottom of the pan.
3. Allow the wine to boil rapidly for 3–4 minutes until reduced by half.
4. Reduce heat to Medium-Low Heat . Add the tomato paste, crushed San Marzano tomatoes with their juice, dried oregano, and Italian seasoning.
5. Return the browned sausage to the skillet. Simmer uncovered for 8–10 minutes until the sauce thickens and deepens in color. Season with salt and pepper to taste.

Step 5: Combine Noodles & Sauce

1. Transfer the cooked pasta directly into the simmering sauce.
2. Toss continuously over Low Heat for 1 to 2 minutes, allowing the noodles to absorb the sauce. If the sauce becomes too thick, splash in reserved pasta water 2 tablespoons at a time until silky and glossy.
3. Remove from heat. Fold in the fresh basil leaves and half of the grated Parmigiano-Reggiano.

Nutrition

Calories: 640 kcal — · Protein: 28 g 56% · Fat: 26 g 33% · Carbohydrates: 68 g 25% Dietary · Saturated Fat: 9 g 45% · Fiber: 5 g 18% · Sugar: 8 g — · Sodium: 980 mg 43%