Italian Drunken Noodles, or ‘Frà Diavolo’, presents a fiery and robust pasta experience that captures the essence of southern Italy’s coastal cuisine. Celebrated for its rich flavors, this dish marries the succulence of beef with the aromatic depth of garlic and a generous splash of wine, creating a culinary masterpiece that’s as intoxicating as it is delicious. The notion that the pasta becomes “drunk” on the wine’s flavors, absorbing them to deliver a mouthwatering treat, lends this dish its evocative name and ensures it’s a hit for both grand celebrations and simple, cozy gatherings alike.
To complement the dish’s vivid flavors, consider serving it alongside a crisp green salad dressed in a zesty vinaigrette, offering a refreshing counterpoint to the pasta’s boldness. For those who love to savor every bit of the sauce, a side of crusty garlic bread makes for an irresistible addition. And to truly round out the dining experience, pair it with a chilled glass of white wine or a refreshing beer to tame the spice and amplify the enjoyment.
Italian Drunken Noodles Recipe
Ingredients:
12 ounces egg noodles
1 pound Italian sausage
1.5 cups mixed bell peppers, sliced (color variety enhances presentation)
1/4 cup sliced onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 cup white wine
2 tablespoons chopped parsley
1 can (28 oz) diced tomatoes, undrained
Instructions:
Brown the Sausage: Heat half a tablespoon of olive oil in a skillet over medium heat. Cook the Italian sausage until browned, then remove it from the skillet and set aside.
Sauté the Vegetables: In the same skillet, sauté the onion, bell peppers, and garlic for about 3 minutes, just until they start to soften.
Simmer with Wine: Pour in the white wine, letting it simmer until it has almost completely evaporated. This step concentrates the wine’s flavors, infusing the dish with depth.
Add Tomatoes and Season: Stir in the diced tomatoes (with their juices), Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Let the sauce simmer for about 10 minutes to meld the flavors and thicken slightly.
Combine with Sausage: Return the browned sausage to the skillet, adding the chopped parsley. Stir to combine and continue cooking for an additional 5 minutes, allowing the flavors to fully integrate.
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