Italian Drunken Noodles With Pepper Sausage Pappardelle

4.73 from 11 votes

Italian Drunken Noodles With Pepper Sausage Pappardelle

Saucy and spicy homemade pappardelle pasta tossed with hot sausage, colored peppers and tomatoes. A real treat of flavor and texture with the fusion of Thai and Italian cuisine. A real family favorite you'll want to make frequently.

Prep Time50

Cook Time30

Resting Pasta Dough30

Total Time1 50

Course: 30 minute meal, Dinner, main dish

Cuisine: Italian, Thai

Servings: people

Calories: 581kcal

Author: Marisa Franca @ All Our Way

Ingredients

Pappardelle Pasta

290 grams "00" Flour or 2 ⅓ cups All-Purpose Flour
1 ½ teaspoon Kosher salt
5 large eggs 3 yolks and 2 whole eggs
1 tablespoon olive oil extra virgin

Italian Drunken Noodle Sausage Pepper Sauce

1 lb hot Italian sausage crumbled
2 Tbsp. olive oil
3 bell peppers - red, orange, yellow diced
4 garlic cloves minced
1 ½ tsp. Kosher salt
½ tsp. black pepper
1 teaspoon red pepper flakes
1 teaspoon Italian seasoning
½ cup dry white wine NOT cooking wine Like a Chardonnay
2 15oz cans diced tomatoes with juice
2 tablespoon fresh Parsley chopped
¼ cup fresh basil (julienned) ***see notes cut into slivers
1 tablespoon Butter unsalted

If using store bought pasta ***

8 oz. pappardelle pasta

Instructions

Pappardelle Pasta

Place the flour and salt in the bowl of the food processor and pulse to aerate and combine.
In a measuring cup add the 3 yolks and the olive oil and whisk to combine
Add the other two whole eggs to the flour in the processor bowl.
With the machine running, drizzle in the eggs. Process for 20 seconds and then pulse to see if it starts to come together. If its too dry and crumbly add another teaspoon of olive oil and pulse two or three times more.
Remove the dough from the processor and knead it briefly by hand on a floured surface to smooth it out and form a smooth bowl. Let rest for 30 minutes.
With your pasta machine or a large rolling pin, roll the pasta to 1/16" thick. Cut long strips ½" and dust with additional flour. Form a nest and then set aside until you finish rolling out the rest of the dough. *** see notes
When ready to cook bring a large pot of water to a roiling boil. Salt the water.
Drop the pappardelle into the boiling water by the handful. Be sure to stir the water to keep the strands separated. Cook for 3 minutes, or until tender. They'll finish cooking in the Sauce.

Pepper Sausage Sauce

Add 2 tablespoons of olive oil to a heavy-bottom pan or braising pan over medium-high heat. When the oil is hot add the crumbled Italian sausage to the pan. Brown the sausage then remove it from the pan with a slotted spoon and set aside.
Add the diced peppers, salt, Italian seasoning, black pepper, red pepper flakes, and stir to combine. Sauté for about 2 minutes until tender.
Now add the minced garlic, and once you can smell the aroma add the white wine and let it reduce for one to two minutes.
Add the diced tomatoes with their juice and return the spicy sausage back into the pan. Stir the ingredients together and let simmer for two minutes. Turn off heat.
Add the one tablespoon butter to create a smooth silky sauce. Add all of the parsley and half of the basil ribbons. Stir. Keep warm while making the pasta.
Add the pasta directly to the sauce and gently mix together. Tongs work the best with this mixing. Taste to see if there is enough salt or pepper.
To serve place a healthy portion of the pasta noodles in bowls. Finish them off with some freshly grated Parmesan cheese and a sprinkle of basil ribbons on top.

Video

[adthrive-in-post-video-player video-id="pSxovn2o" upload-date="2019-09-26T10:32:34.000Z" name="Italian_Drunken_Noodles & Homemade Pappardelle Pasta" description="Drunken Noodles get an Italian twist with spicy sausage, colored bell peppers, hot red peppers, and a tomato wine sauce. A delicious fusion of Thai and Italian cuisine. "]

Notes

*** You can use store-bought pappardelle Pasta. Follow the package directions except don't allow the pasta to reach the al dente stage. You want it undercooked a bit because it will finish in the sauce.

*** In case you can't find fresh basil, you can use 2 Tablespoons pesto.

*** If you aren't going to use all of the noodles it's very easy to preserve them:

To freeze -- Make sure they have plenty of flour on them, wrap them up in plastic wrap and then place them in a freezer bags. We leave them in nests because they take up less space. You can freeze them directly from the baking sheet and then package them in freezer bags.
To Dry -- Spread them out in a single layer onto a well-floured baking sheets. Allow the noodles to dry for 1-2 days, depending on the humidity. The noodles must be completely dry before storing them. What we like to do is place the baking sheets into the oven to keep them out of the way and dust free. Once they are dry, store them in an airtight container at room temperature. A way to test them to make sure they are dry, they should snap easily when you bend them in half.

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