2 cloves of garlic, finely chopped
1 tsp of Italian seasoning
0.5 teaspoons of red pepper flakes
0.5 cups of white wine
1- 28 ounce can of chopped tomatoes, with the liquid not removed
2 teaspoons of freshly chopped parsley
12 ounces of egg noodles
Preparations
Instructions for preparing Italian Drunken Noodles:
Heat ½ tablespoon of oil in a 4-quart dutch oven or large pan and cook the Italian sausage until it is browned. Take out of the pan and put it aside.
Heat the remaining ½ tablespoon of olive oil in the same saucepan and sauté the onion, bell peppers, and garlic until they release a pleasant smell, which usually takes about 3 minutes.
Add the white wine and simmer until most of it has evaporated
Incorporate the chopped tomatoes, Italian seasoning, red chili flakes, salt, and pepper, then let the mixture to simmer for a duration of 10 minutes. Place the meat back into the saucepan and include the finely chopped parsley. Continue cooking for a further 5 minutes and maintain heat while preparing the noodles as directed on the box. Remove the excess liquid from the noodles and place them into the saucepan. Mix together and serve
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