Italian Drunken Noodles
A fusion of Italian and Asian flavors, this Italian Drunken Noodles recipe features savory Italian sausage, vibrant bell peppers, and a rich sauce with balsamic vinegar and soy sauce, creating a quick and delicious dish perfect for any night.
Equipment
- Large Skillet
- Pot for Boiling Pasta
Ingredients
Pasta
- 12 oz wide rice noodles or fettuccine/pappardelle
Sauce and Protein
- 2 tbsp olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium onion (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 3 cloves garlic (minced)
- 1/2 tsp red pepper flakes (optional)
- 1 cup cherry tomatoes (halved)
- 1/2 cup chicken broth
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley (chopped)
- 1/4 cup Parmesan cheese (grated)
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add bell peppers and sauté for 3-4 minutes. Remove and set aside.
- Add remaining olive oil to the skillet. Crumble in Italian sausage and cook until browned, about 5 minutes.
- Stir in garlic, onion, and red pepper flakes. Cook until fragrant, about 2 minutes.
- Add cherry tomatoes and cook for 2 minutes until softened.
- Pour in chicken broth, balsamic vinegar, soy sauce, oregano, and basil. Let simmer for 3-4 minutes.
- Add cooked noodles and sautéed bell peppers back to the skillet. Toss to combine and coat with sauce. Season with salt and pepper.
- Remove from heat, garnish with fresh parsley and Parmesan cheese, and serve immediately.
Notes
For extra flavor, drizzle with additional olive oil before serving. Adjust red pepper flakes based on your spice preference.