My favorite
A Thai classic with an Italian twist
Thai drunken noodles (also known as pad kee mao) are incredibly colorful, rich, and savory.
This meal never fails to satisfy my craving for the bold tastes characteristic of Thai cooking: wide rice noodles bathed in a sweet and savory sauce, charred red and yellow bell peppers and onions, your choice of spicy pork, tofu, or shrimp, and a light flourish of freshly julienned Thai basil.
When I eat this meal, I often wonder how it would taste if it were prepared in an Italian style. Thus, this recipe was born!
Impressive, mouthwatering, and the best of both worlds!
What Do you Need To Make This Italian Drunken Noodles Recipe?
- spicy Italian sausage links
- Olive oil
- garlic
- onion
- pappardelle noodles
- red bell pepper
- orange bell pepper
- yellow bell pepper
- white wine (I used Chardonnay)
- salt
- Italian seasoning
- cracked black pepper
- fresh basil leaves
- diced tomatoes “with juice”
- flat-leaf parsley
Spicy Italian sausage links – they are naturally gluten but check the package to make sure as they are frequently produced and packaged in places that do not adhere to FDA “gluten-free” rules.
Make Italian Drunken Noodles with This Step-by-Step Guide
Thai-style drunken noodles may easily be “morphed” into a totally new, Italian-style meal with a distinctively different flavor profile, all while preserving the spirit of the original thanks to the dish’s basic components of noodles, meat, vegetable, sauce, and herb.
STEP 1: Before I start making the sauce, I cook the pappardelle according to the directions on the package and keep them warm.
STEP 2: To make the sauce, I heat an extra-large, heavy-bottomed skillet over high heat and add a drizzle of olive oil; after the oil is heated, I add the spicy sausage and brown it until it is cooked through, then I remove it from the pan.
STEP 3: Afterward, I use the drippings in the pan to caramelize onions, add spice, then add bell peppers and cook until golden; last, I add garlic and wine and reduce it by half.
STEP 4: Once the sausage is browned, I add the chopped tomatoes and their juices to the pan and let the combination simmer for a few minutes; at this point, I season the sauce with a little bit more olive oil and some fresh herbs, add the pappardelle, and toss everything well.
This incredible fusion is not to be missed!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
The Best Ever Italian Drunken Noodles Recipe
Ingredients
- 4 spicy Italian sausage links casings removed
- Olive oil
- 4 cloves garlic pressed through a garlic press
- 1 large onion quartered and sliced thinly
- 8 oz. pappardelle noodles uncooked
- 1 red bell pepper cored and thinly sliced
- 1 orange bell pepper cored and thinly sliced
- 1 yellow bell pepper cored and thinly sliced
- ½ c. white wine I used Chardonnay
- 1 ½ tsp salt
- 1 tsp Italian seasoning
- ½ tsp cracked black pepper
- ¼ c. fresh basil leaves julienned, divided use
- 1 28 oz. can of diced tomatoes, with juice
- 2 tbsp flat-leaf parsley chopped
Instructions
- Following the package directions, cook the pappardelle noodles. Drain when dine and keep the noodles warm.
- Crumble the spicy Italian sausage into the hot oil in the large, heavy-bottom pan or braising pot (you want to keep the sausage fairly chunky), and brown for a few moments on each side. Transfer the browned sausage with a slotted spoon to a small bowl to set aside.
- Toss the sliced onion into the skillet with the sausage drippings and let it cook until brown and caramelized, stirring occasionally to prevent burning (you can always add a little more olive oil if required) and then season with the salt, Italian seasoning, and cracked black pepper.
- After 2 minutes of sauteing the onion, add the sliced bell peppers and saute until cooked and golden. Once the garlic is fragrant, add the white wine and let it decrease for a few moments until nearly totally evaporated.
- After the spicy Italian sausage has browned, add the diced tomatoes and their juice to the pan and stir to incorporate. Simmer for 3 to 4 minutes to allow the flavors to meld, then remove from heat.
- To complete the sauce, add the chopped parsley and around half of the julienned basil and pour in approximately 2-3 teaspoons of olive oil to produce a smooth, rich taste.
- Toss the cooked pappardelle noodles into the sauce and gently integrate them with the sauce and the other ingredients using tongs; taste to determine if more salt and pepper are needed.
- Divide the Italian Drunken Noodles among bowls and top with the remaining julienned basil (you can even top with shaved Parmesan if desired, and an extra drizzle of olive oil).
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
