Best Italian Noodles Recipes

ITALIAN "DRUNKEN" NOODLES WITH SPICY ITALIAN SAUSAGE

Steps:

• -Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
• -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
• -To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

ITALIAN DRUNKEN NOODLES

Steps:

• 1. Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil. Once the oil is hot, crumble the spicy Italian sausage in the pan to small chunks allowing it to brown in the oil for a few moments.
• 2. Once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
• 3. Place in the pan the diced bell peppers, salt, Italian seasoning, and cracked black pepper. Stir to combine. Allow those to saute for about 2 minutes until slightly tender.
• 4. Next, add in the garlic.
• 5. Once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
• 6. Add in the diced tomatoes with their juice.
• 7. To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor. Add in the chopped parsley and about half of the julienned basil.
• 8. Return the browned spicy Italian sausage back into the pan and gently fold the mixture to combine. Allow it to gently simmer for about 3-4 minutes to blend the flavors. Then turn the heat off. Stir and keep warm while you prepare the noodles.
• 9. Prepare the egg noodles according to instructions on package.
• 10. Then, drain the noodles very well.
• 11. Add them directly into the sauce, using tongs to gently toss and combine the egg noodles with the sauce and all of the ingredients in it. Check the seasoning to see if you need to add any additional salt or pepper.
• 12. To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

ITALIAN CREAMY NOODLES

Steps:

• Cook noodles to desired tenderness; drain in colander.
• Place butter or margarine in sauce pan used to cook noodles; add noodles and toss to coat.
• Add the remaining ingredients and mix well.
• Serve immediately.

CREAMY ITALIAN NOODLES

Steps:

• Cook noodles according to package directions; drain and place in a large bowl. Drizzle with butter. Add the remaining ingredients; toss to coat.

ITALIAN DRUNKEN NOODLES WITH SPICY ITALIAN SAUSAGE

Steps:

• -Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles. -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper. -To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining jul

ITALIAN TURKEY AND NOODLES

Steps:

• In a large nonstick skillet, cook the turkey, mushrooms, onion and green pepper until turkey is no longer pink. Add spaghetti sauce and onion salt; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Place cooked noodles in the bottom of a 2-1/2-qt. baking dish coated with cooking spray. Pour meat mixture over noodles. Sprinkle with cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.

ITALIAN "DRUNKEN" NOODLES RECIPE - (4.6/5)

Steps:

• -Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles. -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper. -To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

CREAMY ITALIAN CHICKEN AND NOODLES

Steps:

• Cut chicken breasts into bite sized pieces. In a large skillet over medium heat; heat butter and olive oil. Add onions, garlic and chicken. Cook and stir until onions are transparent and chicken is almost done.
• Add to chicken the onion powder, garlic powder, salt, pepper, Italian seasoning and parsley. Stir in the cream of chicken soup, water, cream or milk, wine and bouillon granules. Bring to boil; reduce the heat to low and simmer, covered for about 25 to 30 minutes.
• While mixture simmers; cook the noodles according to the package directions. Drain the noodles and stir in the butter. ( I added some fresh chopped green onions and shredded parmesan to my noodles)
• Serve chicken mixture on top of noodles. Enjoy!

GARLIC BUTTER EGG NOODLES WITH ITALIAN STYLE BREAD CRUMBS

Steps:

• Make the Egg Noodles and drain. Put them back in the pot and add the stick of butter and stir to melt.
• Add the garlic powder and salt and pepper.
• You can stop right there and have garlic buttered noodles -- but you can kick up the flavor like I do and add the Italian Style bread crumbs. Don't add to much or it can get dry because the bread crumbs soak up the butter.

CREAMY ITALIAN NOODLES

Steps:

• Cook the noodles and drain well.
• Combine the rest of the ingredients and blend well.
• Enjoy!

SLOW-COOKER ITALIAN CHICKEN AND NOODLES

Steps:

• PLACE the chicken breasts in the slow cooker.
• POUR the KRAFT Lite Zesty Italian Dressing onto the chicken and add slices of lemon on top and cook on low for 8-9 hours.
• COOK the pasta per the directions on the box.
• MIX the pasta and chicken once they are both done in a big bowl.
• ADD in the sliced black olives and roasted red peppers.

LEMON ITALIAN CHICKEN WITH NOODLES

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, mix dressing and lemon zest until blended. Heat 1/4 cup of the dressing mixture in large nonstick skillet on medium heat. Add chicken; cook 7 to 8 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add vegetables and remaining dressing mixture to skillet; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
• Drain noodles. Serve topped with chicken, vegetable mixture and cheese.

CREAMY ITALIAN NOODLES

Steps:

• 1. Cook the noodles 1/2 the time directed on the package. Drain. In large bowl mix noodles and butter to coat.
• 2. Add half and half, cheese and dressing mix. Stir well.
• 3. Cool and freeze in plastic bags.

SAUCY ITALIAN DRUNKEN NOODLES

Steps:

• Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil
• Once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side
• When the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment
• Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary)
• Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden
• Next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced
• Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off
• To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
• Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
• To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

SPICY ITALIAN TUNA AND NOODLES

Steps:

• In 4-quart Dutch oven, cook and drain noodles as directed on package. Stir in pasta sauce. Cook until heated through.
• Fold in tuna, olives and seasoning. Cook until heated through. Top each serving with cheese and parsley.

ITALIAN CHICKEN & NOODLES

Steps:

• Mix Italian dressing mix with water.
• Place chicken breasts in baking dish.
• Pour Italian dressing over chicken.
• Mix soup and cream cheese.
• Pour over chicken.
• Cover with lid or foil.
• Bake at 350 for 25-30 minutes.
• Serve over cooked noodles.

REAME'S BAKED ITALIAN BEEF & NOODLES

Steps:

• Cook noodles in boiling water 20 minutes and drain.
• While noodles are cooking, brown ground chuck and sautee onions. Add spices, mushrooms and 1 cup shredded cheddar cheese.
• Poor cooked noodles and meat mixture into a 2 quart casserole.
• Top with tomato sauce.
• Bake in a preheated 350 degree oven for 25 minutes.
• Top with remaining cheddar cheese, sprinkle the top with grated parmesan cheese, and bake in oven for 5 more minutes, until cheese melts.

ITALIAN BEEF AND NOODLES FOR 2

Steps:

• In 8-inch skillet, cook and stir meat until brown.
• Drain off fat.
• Stir in remaining ingredients except cheese; heat to boiling.
• Reduce heat; cover and simmer until noodles are tender, about 15 minutes.
• Stir in cheese; cover and simmer 5 minutes.
• Might want to try with Italian sausage too.
• The leftover spaghetti sauce is good on garlic-buttered pasta, or meatballs, meat loaf or chicken.

ITALIAN DRUNKEN NOODLES ***********

Steps:

• -Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
• -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
• -To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

ITALIAN NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and sausage over medium heat until beef is no longer pink; drain. Add the corn, spaghetti sauce, cottage cheese and garlic powder; heat through. Drain noodles and stir into beef mixture. Sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted.