Italian Drunken Noodles

 

“Drunken” Pasta

To maintain excitement and progress, keep the blood circulating, and prevent stagnation in different parts of the body, life needs occasional shake-ups.

I view life like a jug of unfiltered apple or orange juice. Over time, the pulp, rich with flavor, settles at the bottom unless you shake it. The liquid on top then tastes watered down and flat, never achieving its full potential. If it tastes merely “OK” or “so-so,” it won’t be memorable.

Moreover, when something is merely “average” or “mediocre,” it’s simple to lose interest, isn’t it?

By consistently shaking the jug of unfiltered juice, the sugary sediments dissolve into the vibrant liquid, enriching each iced glass with an exceptionally rich and delicious flavor.

In my view, we exist in a perpetually stagnant “juice jug” that, unless occasionally stirred, can never capture the tantalizing flavors life has to offer. We’ll just keep sipping the thin liquid at the surface, gradually realizing that everything tastes bland, without understanding why.

What You Need:

• Olive oil
• 4 links spicy Italian sausage, casings removed
• 1 large onion, quartered and thinly sliced
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• ½ teaspoon cracked black pepper
• 1 red bell pepper, cored and thinly sliced
• 1 yellow bell pepper, cored and thinly sliced
• 1 orange bell pepper, cored and thinly sliced
• 4 cloves garlic, pressed through a garlic press
• ½ cup white wine (Chardonnay recommended)
• 1 can diced tomatoes with juice
• 2 tablespoons chopped flat-leaf parsley
• ¼ cup fresh basil leaves, julienned and divided
• 8 oz uncooked pappardelle noodles

Setting Up:

1. In a skillet over medium-high heat, brown the spicy Italian sausage, crumbling it into small pieces and cooking for a few minutes on each side until fairly chunky. Transfer to a small bowl and set aside to cool.
2. Toss in the sliced onion with the sausage fat. Cook, tossing occasionally, until the onion begins to caramelize and turn brown, about 5 minutes. Add a splash more olive oil if needed to prevent burning.
3. Once the onion is golden, add salt, Italian seasoning, and cracked black pepper; stir thoroughly. Add the sliced bell peppers and sauté with the onion for about 2 minutes, until they soften slightly and turn golden.
4. When the garlic releases its aroma, pour in the white wine and let it simmer until almost completely evaporated.
5. Add the browned sausage back to the pan and mix in the diced tomatoes along with their juice. Stir gently and let it simmer for 3–4 minutes to blend the flavors.
6. To finish the sauce, stir in the chopped parsley and half of the julienned basil. Whisk in 2-3 tablespoons of olive oil for a smooth, rich flavor. Keep the sauce warm as you prepare the noodles.
7. Cook the pappardelle noodles according to the package instructions. Once drained, add them to the sauce. Toss gently with tongs until well combined. Taste and adjust seasoning with salt or pepper if needed.
8. Distribute the “Drunken” noodles evenly among dishes before serving. Garnish with the remaining julienned basil and, if desired, add shaved Parmesan and a final drizzle of olive oil.