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Italian drunken pasta
Venture beyond the familiar realms of lasagna and spaghetti and discover a popular Italian specialty: Italian drunken pasta. This dish is distinguished by its simplicity and taste. It features pasta with a rich blend of tomatoes, garlic, herbs and a splash of white wine, making it a perfect option for any day of the week or to enhance your holiday meals.
Ingredients
12 ounces egg noodles, cooked according to package directions
1 pound ground Italian sausage
2 peppers, minced
3 teaspoons minced garlic
1 teaspoon Italian seasoning
½ cup white cooking wine
28 ounce can diced tomatoes, with juices
1 tablespoon dried Basil
Salt and pepper to taste
Grated Parmesan cheese for garnish
Chopped fresh parsley for garnish
How to make drunken Italian pasta
Brown the meat: In a large pot or deep-sided skillet, cook the ground Italian sausage and chopped Cook peppers over medium-high heat until flesh is well browned and peppers are soft. Add
Flavors: Reduce heat to medium. Add the minced garlic and Italian seasoning and sauté for another 30 seconds to release their flavors.Deglaze with wine: Pour in the white cooking wine and simmer until the liquid is reduced by half and gives the dish its rich aroma.
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Combine with tomatoes: Add the diced tomatoes and juice as well as the dried basil, salt and pepper and mix well so that the flavors combine wonderfully.
Add noodles: Add the cooked egg noodles to the sauce and stir until the noodles are well coated and heated through.
Garnish and serve: Finally, sprinkle grated Parmesan and fresh parsley on top to give the dish a touch of elegance and extra flavor.
