Ingredients
- 12 oz wide rice noodles (or fettuccine pasta)
- 2 tbsp olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (optional, for heat)
- 1 cup cherry tomatoes, halved
- ½ cup dry white wine (or red wine for richer flavor)
- 1 (14 oz) can crushed tomatoes
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- ½ cup fresh basil leaves, chopped
- Parmesan cheese, for serving
Instructions
- Cook the noodles (or pasta) according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add Italian sausage and cook until browned, breaking it into small pieces.
- Add onion, bell peppers, and garlic. Sauté until vegetables are soft and fragrant.
- Stir in red pepper flakes, cherry tomatoes, and cook for 2–3 minutes until tomatoes start to soften.
- Deglaze the pan with wine, scraping up any browned bits. Let simmer for 2–3 minutes.
- Add crushed tomatoes, Italian seasoning, salt, and black pepper. Reduce heat and let simmer for 10 minutes.
- Toss in cooked noodles and fresh basil, mixing until everything is well coated in the sauce.
- Serve hot with grated Parmesan on top.
Would you like me to make this a spicy version like Thai drunken noodles with an Italian twist, or keep it more of a classic Italian pasta style?