I took this picture yesterday. Notice anything? Over the past week or so we have all been noticing that the trees and bushes are showing signs of early color. Ahhhh! It’s too early! It is just a reminder to enjoy these last days of summer before they are gone.
I decided to make a simple Drunken Noodle dish last night. When I Googled Drunken Noodles I found out that there are many varieties and ethnicities that serve Drunken Noodles of some sort. Thai or Italian and all varieties of meats and noodles can be made into Drunken Noodles.
I went with the garden variety Italian Drunken Noodles because that is what I know. I may be spreading my wings soon and trying other varieties. Check back soon!
My son is away at Music and Fine Arts Camp studying cello and Shakespearean theater. Why this is important is I am forgetting that I don’t need to make as much food as I usually do. This recipe left us with three large lunch servings. It is not that we didn’t like the meal, because we liked it very much, but rather that there was quite a bit of food.
I served this with green beans and a green side salad.
- 1 1/2 lbs. bulk sausage, spicy or mild your choice
- olive oil
- 1 onion, medium thinly sliced
- 2 peppers, thinly sliced, red, yellow, green or orange (your choice)
- 4 cloves garlic, minced
- 1/2 cup white wine, (remember to use a good wine that you would like to drink)
- 1 (28 oz) can diced tomatoes
- 1 teaspoon dried oregano
- 1 large handful of basil, 1/2 chopped and 1/2 cut chiffonade
- salt and black pepper, to taste
- egg noodles for serving, if desired
- In a large skillet over medium heat cook the sausage breaking it up into small pieces as it cooks. Once it is browned remove the sausage from the skillet with a slotted spoon leaving behind any grease.
- Add onions to the pan. If there is not enough grease add olive oil to the pan. Lower heat to medium-low and allow onions to cook for 5 minutes. Add peppers to the pan. Cook peppers and onions until peppers are soft. This usually takes about 8-10 minutes. Add garlic to the pan and saute with onions and peppers for 1-2 minutes until well fragrant.
- Add wine, oregano, and chopped basil to the pan. Bring to a simmer over medium heat and allow to cook until the wine is reduced to slightly more than half.
- Add tomatoes with juice, salt and pepper to taste, to the pan. Stir well. Allow to come to a simmer. Sauce will slightly thicken as it cooks. It is not a thick sauce but it will reduce a bit.
- Cook egg noodles and drain. Turn off heat under sauce and stir in egg noodles to sauce. Serve hot with a garnish of basil and Parmesan cheese, if desired.