Wide, flat noodles are used to create the classic pasta dish known as “drunken noodles,” which originates from Italy. Noodles, veggies (often bell peppers, onions, and garlic) and a spicy sauce of soy sauce, oyster sauce, and chili paste are stir-fried and served in a wok. Noodles are typically stir-fried with a variety of proteins including chicken, beef, shrimp, and even tofu and eggs.
The name of this meal comes from the common idea that eating the dish’s wide, flat noodles in the morning after a night of drinking can assist to cure a hangover. Italian Drunken Noodles are a popular choice for individuals who want a spicy, savory pasta meal, but the name could make you think they’re best served after a few drinks.
Italian Drunken Noodles are a savory dish that will appeal to individuals who enjoy robust and spicy flavors. They are a terrific option for people in need of a fast and easy supper that is nevertheless filling and tasty, whether as a main course or a side dish.
This recipe sounds and looks just like my favorite traditional Thai meal, but I had no idea it was adapted from Italy. Since my family and I are both big fans of Thai food, and because the story behind the meal sounded interesting, we had to give it a shot. Everybody who sampled the dish thought it was delicious. Because of how quickly and easily it can be prepared, it is perfect for busy weeknights or lazy weekend afternoons when you don’t feel like cooking. The whole family enjoys it, however I tone down the spiciness for the kids. I understand why they would be uncomfortable in the heat, even though I am able to withstand it.
It’s a dish that would look great on a table full of guests. No one has tried Italian Drunken Noodles yet, but everyone who has heard the story behind the dish’s Thai origins has been blown away by the unique flavors.
Although I recommend using wine, you may substitute chicken stock and a good squeeze of fresh lemon for the same effect. You should give it a shot; I have a feeling you’ll start whipping up batches of it on the regular.
INGREDIENTS
Pappardelle noodles, 16 ounces
Links of Italian spicy sausage, 1 pound, casings removed
1 large onion, sliced very thin
In a teaspoon of Italian seasoning
1 sliced red bell pepper
A single yellow bell pepper, cut thinly
four minced garlic cloves
A small amount of white wine, perhaps a half cup
a single 28-ounce can of crushed tomatoes
Flakes of dried red chili pepper, about a quarter teaspoon
One-fourth to one-half cup of julienned fresh basil leaves Extra-virgin olive oil to taste
Black pepper and kosher salt, to taste
Pappardelle should be cooked in a big saucepan of salted boiling water for the recommended amount of time. The pasta needs to be somewhat chewy, or al dente. Drain and put away.
Two tablespoons of olive oil should be heated over medium heat in a big, heavy-bottomed cast-iron pan or pot.
Put the sausage into the hot pan and split it up with a spatula.
Allow the sausage to brown, then remove it from the pan and set it aside.
For the remaining 5 minutes, add the onion to the same skillet and cook at a medium heat until it turns brown. It may be necessary to supplement the sausage fat with more oil.
Add seasonings such salt, pepper, and Italian herbs, and mix well.
Bell peppers should be added to the onions and cooked for 2 minutes, or until soft.
Put in the garlic and heat for another minute, stirring constantly.
Toss in the wine and simmer for a few minutes to decrease. Add the tomatoes and the meat back to the skillet. Keep at a simmer for three minutes before turning off the heat.
After you’ve taste-tested the dish and made any necessary seasoning adjustments, add in some olive oil and basil and give it a good swirl.
Toss pappardelle in the sauce using tongs.
Prepare and eat with gusto!
Tips
It’s important to use high-quality, fresh ingredients to create a flavorful meal.
Noodles should be cooked al dente, or just till tender but still firm, because they will continue to cook when they are stir-fried.
The sauce for Italian Drunken Noodles is highly adaptable, so feel free to season it to your liking. Add extra chili paste or oyster sauce to achieve a hotter or sweeter flavor profile, respectively.
Cook the ingredients in a wok or skillet over high heat, stirring frequently to prevent sticking and browning, and sealing in the flavors while creating a crispy exterior.
It’s preferable to serve Italian Drunken Noodles while they’re still hot and the noodles are still crispy.
If you follow these guidelines, you’ll be able to serve your loved ones a dish of real Italian Drunken Noodles that they’ll never forget. This tasty pasta dish is perfect for either the main course or a side dish for your next meal.