This delightfully spicy and rustic Italian drunken noodle recipe features fresh ingredients like garden
tomatoes, basil, and Walla Walla onions. VVIth just 30 minutes total cook time, these noodles tossed in a
savory white wine tomato sauce make for a quick and vibrant weeknight dinner.
What type of noodle works best?
• Thick egg like pappardelle or fettuccine, hold up v•ell but any noodle works.
Can I prep the components ahead?
• Yes! Chop all the vegetables ahead of time. Cook sausage, onions, peipers earlier too.
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Can I use regular tomatoes instead of garden tomatoes?
Yes, diced canned tomatoes work perfectly fine_
Is this recipe spicy?
• It has a nice kick from the Italian sausage and red pepper flakes can be added.
Can I add vegetables like zucchini or spinach?

Absolutely! Add sliced zucchini v.’hen cooking the peppers. Stir in spinach at the end until just vhlted_
Can I use a different protein instead of sausage?
Ground beef or turkey, chicken, or shrimp would all work nicely.
Prep time: 10 ninutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
8 ounces spicy Italian sausage
2 tawespoons olive oil, divided
• 1 medium Walla Walla onion, shced (about 1 cup)
• 4 cloves garic, minced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 yellow bell pepper, sliced
• % teaspoon salt
• % teaspoon black pepper
1 teaspoon Italian seasoning
• % cup Chardonnay or other white
• 4 medium garden gem tomatoes, chopßd (about 2 cups)
• 12 ounces egg noodles
1 tablespoon cornstarch
2 tablespoons water
• % cup freshly grated Parmesan cheese
. % cup fresh basil leaves, sliced
2 tablespoons chcmed parsley

Instructions:
1. In a large skillet over medium-high heat, cook the Italian sausage, breaking it up into smaller pieces,
until browned, about 5-7 minutes. Transfer to a bowl using a slotted spoon
2 Add 1 tablespmn olive oil to the skillet Add the onion and cook for 5 minutes until golden brown.
3 Stir in the garlic and bell peppers and cook for 2 more minutes. Season with salt black pepper, and
Italian seasoning.
4 Deglaze the pan with white wine and let simmer for 2-3 minutes unti reduced.
5 Stir in the chopped tomatoes and cooked sausage_ Let simmer for 3-4 minutes_
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6. In a small bowl, whisk together the comstarch and water. Stir into the tomato sauce mixture. Drizzle
in the remaining 1 tablespoon olive oil.
7. Meanwhile, cook egg noodles according to package directions until al dente. Drain and rinse under
cool water_
& Add cooked noodles to the skillet and toss to coat with sauce.
9_ Serve noodles into bmvls and gamish with Parmesan cheese, basil and parsley_ Enjoy!

Tips:
use whole peeled canned tomatoes if fresh garden tornatoes are not in season for the best flavor.
• For extra spice, add red pepper fakes or use spicy Italian sausage_
Coo* the noodles very al dente so they don’t get mushy when tossed in the sauce.
Use a pasta pot with a built-in strainer to easily drain the noodles.
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• Save some of the starchy pasta water to thin out the sauce if it gets too thick.
• Garnish with extra Parmesan, basil, red pepper fakes for serving_