DRUNKEN NOODLES
A big bowl of pasta has always been my go-to for comfort and relaxation. It's easy, it's tasty, and it feeds a lot of people for very little money. This recipe is no different! Don't let the "drunken" part fool you -- it's not a heavy wine flavor, but instead, it's very subtle and makes the dish a nice change from jarred...
Provided by Phyllis Gesch
Categories Pasta
Time 45m
Number Of Ingredients 13
Steps:
- 1. Coat the bottom of a sturdy dutch oven with olive oil, and let it heat up while you prepare your sausage links. If using pre-packaged links, it will take about 4 sausages to make it hearty -- I buy my sausage from a local meat market, so one link is plenty. I used a garlic sausage, but you can use spicy, Italian, or plain sausage.
- 2. Remove the casing from the sausage and crumble in to your pot. Break it up in to small pieces, and brown. Remove with a slotted spoon, and put aside. DO NOT DRAIN YOUR OIL!
- 3. Use the sausage-flavored oil in your pot to brown your chopped onions, flavoring with salt & pepper. Once they have become fragrant and translucent, throw in your chopped garlic, but keep an eye on it - garlic burns quickly. Adjust heat, if necessary.
- 4. Add all of the bell peppers and saute for a few minutes, until they become a little soft.
- 5. Add in the diced tomatoes and wine, and let this mixture cook down for several minutes. Add the cooked sausage back in, as well as the basil and parsley, and let it simmer for about 20 min over a lower heat to develop flavors. Meanwhile, cook your pappardelle noodles according to package directions.
- 6. Drain your noodles, and serve in to a bowl. Add your winey-tomatoey-sausagey sauce on top, and dig in!
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