These Italian Drunken Noodles present a colourful, vibrant dish with the perfect mix of textures – tender noodles, crispy vegetables, and the richness of the sausage. The bright basil adds an extra pop of freshness to the dish, making it as pleasing to the eye as it is to the palate.
- Ingredients:
- 200g wide rice noodles
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red chilli, sliced
- 1 red bell pepper, thinly sliced
- 100g Italian sausage, casing removed
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1/2 cup white wine (or water for a non-alcoholic version)
- Fresh basil leaves, torn
- Salt and pepper to taste
Directions:
- Cook the rice noodles according to the package instructions. Drain and set aside.
- Heat olive oil in a large pan or wok over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
- Add the sliced red chilli and bell pepper to the pan, cooking for another 2 minutes.
- Crumble the sausage into the pan and cook until browned and cooked through, breaking it up into smaller pieces as it cooks.
- Stir in the tomato paste, soy sauce, balsamic vinegar, and white wine. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
- Add the cooked noodles to the pan, tossing to coat evenly in the sauce. Season with salt and pepper to taste.
- Remove from heat and stir in the fresh basil leaves before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 2 servings
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