Tuscan Drunken Noodles

Tuscan Drunken Noodles combines Italian sausage, vibrant bell peppers, and rich tomato sauce with wide egg noodles for a robust, savory dish perfect for any dinner table.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb Italian sausage, casings removed

8 oz wide egg noodles

1 large onion, thinly sliced

2 bell peppers (one red, one yellow), thinly sliced

3 cloves garlic, minced

1/2 cup dry white wine

1 cup chicken broth

1 can (14 oz) diced tomatoes

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

2 tbsp olive oil

1/4 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions

1. In a large pot, cook egg noodles according to package instructions. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it into pieces.

3. Add onion and bell peppers to the skillet and sauté until softened.

4. Stir in garlic and cook for an additional minute.

5. Pour in white wine and let it reduce slightly.

6. Add chicken broth, diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.

7. Toss cooked noodles into the sauce and mix well.

8. Serve hot, garnished with Parmesan cheese and fresh basil leaves.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through. Add a splash of chicken broth if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.