1 tablespoon olive oil (divided)
1 lb Italian sausage
1 teaspoon salt
Freshly ground pepper
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup orange bell pepper, diced
1/4 cup onion, thinly sliced
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1/2 cup white wine
1 (28 oz) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley
12 oz egg noodles
In a 4-quart Dutch oven or large skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the Italian sausage and cook until browned. Remove the sausage from the pan and set it aside.
In the same pot, heat the remaining 1/2 tablespoon of olive oil. Add the diced onion, bell peppers, and minced garlic. Sauté until fragrant, approximately 3 minutes.
Pour in the white wine and allow it to reduce until almost all of it has evaporated.
Add the diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer the mixture for about 10 minutes.
Return the cooked Italian sausage to the pot and add the chopped parsley. Cook for an additional 5 minutes, allowing the flavors to meld together.
While the sauce is simmering, cook the egg noodles according to the package instructions. Drain them once cooked.
Add the drained egg noodles to the pot with the sauce. Toss everything together to combine.
Serve the Italian Drunken Noodles hot, garnished with extra parsley if desired.
Enjoy this flavorful and comforting Italian-inspired dish!
