★Ingredients
12 oz wide egg noodles
1 medium onion, thinly sliced
1 bell pepper (any color), thinly sliced
1 lb Italian sausage (mild or hot), casings removed
1 zucchini, thinly sliced
1 cup cherry tomatoes, halved
4 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Maîtriser l’art de la panification : préparation parfaite de la pâte
★Instructions
- Cook the noodles:
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- Cook the sausage:
- In a large skillet over medium-high heat, cook the Italian sausage, breaking it up into small pieces, until browned and cooked through. Remove the sausage from the skillet and set aside, leaving the drippings in the pan.
- Cook the vegetables:
- In the same skillet, add the sliced onion and bell pepper. Cook until softened, about 5 minutes.
- Add the zucchini and cherry tomatoes, and cook for another 3-4 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Combine and simmer:
- Add the white wine to the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by half.
- Stir in the chicken broth, diced tomatoes with their juice, and cooked sausage. Let the mixture simmer for 5-7 minutes to let the flavors meld together.
- Mix in noodles and herbs:
- Add the cooked egg noodles to the skillet, tossing to coat them in the sauce.
- Stir in the chopped basil, parsley, and crushed red pepper flakes (if using). Season with salt and pepper to taste.
- Serve:
- Serve the Italian Drunken Noodles hot, topped with grated Parmesan cheese.
Enjoy!