Drunken Noodles

This is one of those recipes that I can take absolutely no credit for, but it’s amazing so I couldn’t resist sharing. All the credit really goes to the blogger of The Cozy Apron – you can find this recipe as well as lots of other goodies by clicking this link. I may not have followed the recipe exactly (as I rarely do), so my version is below.

A wonderful deviation from the usual pasta recipes and one that will make good use of some of those end of season peppers and onions from the garden – Oh! and your fresh basil and parsley too!

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Ingredients:
1 lb nitrate free sausage
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 cloves garlic, minced
1 can diced tomatoes (with juice)
2 T parsley, chopped
1/4 cup basil leaves, julienned
1 tsp salt
1/2 tsp fresh black pepper
2 tsp Italian Seasoning, divided
1 small pinch red pepper flakes
1/2 cup white wine (or white cooking wine)
8 oz egg noodles
Note: the original recipe calls for Papardelle noodles, which I couldn’t locate initially so I used your standard egg noodles and they worked just fine. I finally located Papardelle noodles at Trader Joes. They are these long, wide noodles that add some fun to the dish – but certainly any egg noodle is will do.

Instructions:
-Brown sausage in large skillet (you will want bigger chunks so be careful not to break up the sausage too terribly much). Season with 1 tsp Italian seasoning
-Once susage is browned, remove from pan, using a slotted spoon to reserve the drippings
-Lower heat to medium, add garlic and saute for 30 seconds, then add in onion and cook low and slow until onions caramelize (this can take 10-15 minutes, but it’s soooo important to the overall flavoring of the dish, so exercise patience)
-Add bell peppers, salt, fresh black pepper, and remaining tsp of Italian seasoning.
-Begin cooking the noodles, according to package directions
-Once the peppers begin to soften, add white wine and allow to reduce
-Next, pour diced tomatoes and juice into pan. Stir gently, Cover pan with a lid and turn off the heat.
-Once noodles are cooked, drain well, add to sausage/veggie mixture along with the parsley and basil, toss together.
-Serve immediately

This dish adequately covers the usual carbs, veggies and proteins that I look for when I plan dinners, but if your diet can handle some additional carbs, garlic bread (maybe even cheesey garlic bread!  Oh gosh, YES! Cheesy garlic bread) on the side can’t be argued.

Oh! And if this recipe doesn’t look like it will fit your dietary needs due to the noodles – omit them all together. This recipe is still killer – with or without the noodles!

Hope you are having a wonderful week!
H

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