Key Ingredients and How to Make It
Starting with 8 ounces of uncooked pappardelle noodles, the dish evolves with the richness of olive oil, the spice of Italian sausage, and the sweetness of bell peppers in varying colors. Garlic adds depth, white wine (like Chardonnay) introduces the ‘drunken’ element, and diced tomatoes provide the base. The sauce is then perfected with flat-leaf parsley, julienned basil leaves, and seasonings. The cooking process is fairly straightforward: cook the noodles, brown the sausage, caramelize the onions, sauté the veggies, and let the sauce simmer to perfection.
Some Tips for the Perfect Drunken Noodles
Choosing the right cookware can significantly affect the outcome. A large, heavy-bottom pan, like a cast iron or Dutch oven, is ideal. While pappardelle noodles are recommended, you can opt for any other pasta if unavailable. The choice between white and red wine depends on personal preference, but remember, the alcohol can always be substituted with chicken stock. For vegetarians, omit the sausage or replace with tofu, echoing the Thai inspiration. And if you’re planning ahead, making the sauce in advance only enhances its flavor, ensuring the perfect Italian Drunken Noodles experience every time.
Ingredients
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