Quick way to grow 10 Italian Drunken Noodles
This recipe provides a quick and easy way to prepare a dish called "Italian Drunken Noodles," perfect for a weeknight meal.
Equipment
- Large pot
- Large skillet
Ingredients
Main Ingredients
- 400 g Fettuccine or other wide pasta
- 500 g Ground Italian sausage
- 1 medium Diced onion
- 3 cloves Minced garlic
- 1 can (400g) Crushed tomatoes
- 120 ml Red wine (e.g., Chianti or Merlot)
- 250 ml Chicken or vegetable broth
- 0.25 cup Fresh basil leaves chopped
- 0.5 cup Parmesan cheese grated, for serving
- 1 tbsp Olive oil
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- Cook the fettuccine according to package directions until al dente, then drain and set aside, reserving about 1 cup of pasta water.
- Heat olive oil in a large skillet or pot over medium heat and add the ground Italian sausage, breaking it apart with a spoon as it browns.
- Once the sausage is cooked through, drain any excess fat, then add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Cooking
- Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan, and let it reduce by half.
- Add the crushed tomatoes and chicken or vegetable broth, bring the sauce to a gentle simmer, and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Stir in the cooked fettuccine and fresh basil, tossing to coat the pasta evenly with the sauce.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency, then season with salt and pepper to taste.
Serving
- Serve the Italian Drunken Noodles hot, garnished with a generous sprinkle of grated Parmesan cheese.
Notes
For a spicier kick, add a pinch of red pepper flakes with the garlic. You can also experiment with other types of pasta like rigatoni or penne. Don't forget to use a good quality red wine for the best flavor.