Allow me to introduce you to my tantalizing creation, the “italian drunken noodles.” This exquisite dish combines the best of Italian and Thai flavors, resulting in a harmonious fusion. Picture noodles drenched in a luscious sauce infused with the rich essence of wine. The delightful blend is further enhanced by the spiciness of Italian sausage, the sweetness of bell peppers and onions, and the aromatic touch of basil. Prepare to indulge your taste buds! Not only is this culinary masterpiece irresistibly delectable, but it also boasts an unexpectedly swift and effortless preparation process. Let yourself revel in the ultimate gastronomic experience that perfectly marries two worlds!
Italian twist on popular Thai dish
For those who’ve experienced the joy of indulging in Thai drunken noodles (or pad kee mao), you understand the sheer vibrancy, richness, and explosion of flavors this dish offers.
This delightful dish features wide rice noodles coated in a luscious sweet and savory sauce, accompanied by charred red and yellow bell peppers and onions, along with your preferred spicy meat, tofu, or shrimp. To top it off, a sprinkling of freshly julienned Thai basil adds the perfect finishing touch. The combination of these bold flavors always satisfies my cravings for authentic Thai cuisine.
I must confess that every time I savored this dish, I couldn’t help but wonder how an Italian rendition would tantalize my taste buds.
With a playful spirit, I embarked on creating an Italian drunken noodles recipe, infusing it with Italian ingredients while keeping the essence intact. Oh, the results were absolutely delightful!
How to Make Drunken Noodles with an Italian Twist
Staying true to the core components of noodles, meat, veggies, sauce, and herbs, it’s evident how Thai-style drunken noodles can effortlessly transform into a delightful Italian-style dish, boasting a distinct flavor profile while honoring the essence of the original.
This is precisely what makes fusion food so appealing and inspiring!
In my Italian drunken noodles recipe, I opted for wide and tender pappardelle noodles instead of broad rice noodles, and I substituted the traditional tofu, shrimp, or chicken with spicy and rich Italian sausage.
For the sauce, I crafted a tomato-based delight with a touch of wine, lending a slight “drunken” twist. The classic medley of multi-colored bell peppers and onions remained, beautifully accentuated by a flourish of fresh basil to harmonize all the flavors seamlessly.
- To start, I follow the package instructions and cook the pappardelle noodles. While they simmer, my attention shifts to preparing the sauce.
- To prepare the sauce, I start by heating a large and heavy-bottomed pan over high heat. Then, I drizzle some olive oil into the pan and crumble in the spicy sausage. I let it brown until fully cooked. Finally, I remove the sausage from the pan.
- Next, I caramelize the onions in the savory pan drippings, followed by adding my seasoning and bell peppers, sautéing them until they turn golden. Then, I incorporate the garlic and wine, reducing it slightly.
- Once the pan is heated and ready, I add the diced tomatoes along with their juices to the pan. Alongside them, I introduce the browned sausage. To fuse all the flavors together, I let this mixture simmer for a few minutes. Then, to complete the sauce, I drizzle a touch more olive oil and sprinkle fresh herbs over it. Lastly, I combine everything by adding in the warm pappardelle noodles. This creates a tantalizing combination of exquisite tastes.
Italian Drunken Noodles
Ingredients
- 8 ounces pappardelle noodles uncooked
- Olive oil
- 4 spicy Italian sausage links casings removed
- 1 large onion quartered and sliced thinly
- 1 ½ teaspoons salt
- 1 teaspoon Italian seasoning
- ½ teaspoon cracked black pepper
- 1 red bell pepper cored and thinly sliced
- 1 yellow bell pepper cored and thinly sliced
- 1 orange bell pepper cored and thinly sliced
- 4 cloves garlic pressed through garlic press
- ½ cup white white I used Chardonnay
- 1 28 ounce can diced tomatoes, with juice
- 2 tablespoons flat-leaf parsley chopped
- ¼ cup fresh basil leaves julienned, divided use
Instructions
- Follow package instructions to cook pappardelle noodles. Drain well, keep warm, and proceed with sauce preparation.
- To prepare, place a large, heavy-bottom pan or braising pot over medium-high heat. Drizzle 2 tablespoons of olive oil into the pan and crumble spicy Italian sausage into it, forming small chunks. Allow the sausage to brown on both sides before using a slotted spoon to transfer it to a small bowl. Hold the bowl momentarily.
- Afterward, introduce the sliced onion into the pan with the savory sausage drippings, letting it caramelize and achieve a golden hue for approximately 5 minutes. Stir consistently to avoid any burning, and if needed, drizzle a bit more olive oil. Once the onion reaches its golden splendor, gently blend in salt, Italian seasoning, and cracked black pepper. Stir the mixture to harmoniously combine the flavors.
- Toss in the sliced bell peppers and sauté them with the onion for approximately 2 minutes until they become slightly tender and take on a golden hue. Then, introduce the garlic, savoring its aromatic fragrance, and pour in the white wine. Let it simmer and reduce until almost completely absorbed.
- Subsequently, incorporate the diced tomatoes along with their luscious juice, reuniting them with the browned spicy Italian sausage in the pan. Carefully fold the mixture to blend the savory ensemble. Allow it to simmer gently for approximately 3 to 4 minutes, harmonizing the flavors. Finally, turn off the heat and let the culinary symphony rest.
- To complete the preparation, include approximately 2-3 tablespoons of olive oil, which will contribute to a smooth and indulgent taste. Incorporate finely chopped parsley and half of the sliced basil in a julienne cut to elevate the dish’s vibrancy and scent.
- Introduce the cooked pappardelle noodles into the luscious sauce. With tongs, gently toss and combine the noodles with all the flavorful ingredients. Taste and adjust seasoning, adding salt or pepper if desired.
- To serve, divide the Italian drunken noodles equally into bowls, and garnish with the remaining julienned basil. Optionally, you can top it with shaved parmesan and an extra drizzle of olive oil for added flavor. Enjoy!
