Italian Drunken Noodles with Pappardella Pasta

Why Pappardella Pasta Noodles

Pappardelle pasta is the best choice for Italian Drunken Noodles as its wide ribbons absorb and enhance the flavors of the savory, wine-infused sauce. The broad surface area of the noodles provides a delightful texture and showcases the dish’s ingredients, contributing to a satisfying and authentic culinary experience.

Instructions

1. Cook Pappardella Pasta:
   • Cook the pappardella pasta according to the package instructions. Drain and set aside.
2. Brown Italian Sausage:
   • In a large skillet or pan, heat 1 tablespoon of olive oil over medium-high heat.
   • Add the Italian sausage, breaking it into crumbles with a spoon. Cook until browned and cooked through. Remove any excess fat if needed.
3. Sauté Onion and Garlic:
   • Push the sausage to one side of the pan and add the remaining tablespoon of olive oil to the empty side.
   • Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
4. Deglaze with Red Wine:
   • Pour the red wine into the pan, using it to deglaze and scrape up any browned bits from the bottom. Let it simmer for a couple of minutes.
5. Add Crushed Tomatoes and Herbs:
   • Stir in the crushed tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.
6. Combine with Pappardella Pasta:
   • Add the cooked pappardella pasta to the skillet, tossing to coat the noodles evenly with the sausage and tomato mixture.
7. Serve:
   • Divide the Italian Drunken Noodles among serving plates.
   • Garnish with fresh basil (if using) and sprinkle with grated Parmesan cheese.

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