“This Italian drunken noodle recipe has been a family favorite for a while”

These Italian Drunken Noodles offer a delightful twist on a classic, combining hearty Italian sausage and colorful bell peppers with a rich, wine-infused tomato sauce and tender egg noodles. It’s a comforting and flavorful dish that comes together easily in one skillet, perfect for a cozy weeknight dinner.

Ingredients:

Instructions:

1. 1. Brown Sausage & Sauté Peppers: In a large skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Add the 1 lb ground Italian sausage and all the diced bell peppers (red, yellow, orange, green). Cook, breaking up the sausage with a spoon, until the sausage is fully browned and cooked through, and the bell peppers have softened, about 8-10 minutes.
   2. Add Aromatics & Liquids: Drain any excess grease from the skillet. Stir in the 2 tablespoons roasted garlic paste, 1 teaspoon Italian seasoning, 2 tablespoons parsley, and 1 teaspoon basil. Season with salt and pepper to taste. Pour in the ½ cup white wine and the 1 can fire-roasted diced tomatoes (with their juice). Stir everything together.

1. Simmer Sauce: Bring the sauce mixture to a simmer. Reduce the heat to medium-low and let it simmer for 10-15 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
2. Cook Noodles & Combine: While the sauce is simmering, cook the 12 oz egg noodles according to their package directions in a separate pot of salted boiling water. Once cooked, drain the noodles thoroughly. Add the drained noodles directly to the sauce in the skillet and stir well to combine, ensuring the noodles are fully coated with the flavorful sauce.
3. Serve: Plate the Italian Drunken Noodles. Garnish generously with Parmesan cheese and additional fresh parsley, if desired. Serve hot and enjoy!