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Italian “Drunken” Noodles
Source: Lost in time and space? (Entered by Lara Rasmussen Anderson)This is just an excuse to eat lots of noodles, tomatoes and peppers. Love it!
Serves: 2-4
Ingredients
2 Tbsp
olive oil
4
Tofurky brand Italian sausage, diced
1 large
onion, quartered and sliced thinly
1 tsp
salt
1 tsp
Italian seasoning (or combo of oregano, basil, thyme, parsley)
1/2 tsp
black pepper
3
sweet peppers, cored and sliced thinly
4 cloves
garlic, pressed or minced
1/2 cup
white wine
4 cups
tomatoes, diced
2 Tbsp
parsley, chopped
8 oz
Pappardelle noodles, uncooked (wide flat pasta noodles; lasagna noodles would work, but when cooked, slice them lengthwise in ½ or 1/3.)
Step by Step Instructions
- Place a large, heavy-bottom pan or braising pot over medium heat; add olive oil and onion and stir/saute until browning.
- Add the salt, Italian seasoning and cracked black pepper, and stir to combine. Add sliced bell peppers, and allow those to sauté with the onion for about 2 minutes until slightly tender.
- Add garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
- Add diced tomatoes with their juice and diced Tofurky sausage, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 1-2 Tbsp olive oil, add in the chopped parsley and half of the julienned basil; stir, and keep warm while you prepare the noodles.
- Prepare the pappardelle noodles according to instructions on package.
- Drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce.
- Serve garnished with remaining basil, grated parmezan-flavor vegan topping (Galaxy Foods), and/or chopped parsley.
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