By Chef Alli
Olive oil, for browning the sausage
1 lb. Italian sausage
1 tsp. Italian seasoning
1 sweet red pepper, seeds and membranes removed, diced
1 sweet yellow pepper, seeds and membranes removed, diced
1 sweet orange pepper, seeds and membranes removed, diced
3-4 cloves garlic, crushed
1/2 cup white wine
1 28 oz. can petite diced tomatoes, with juice
2 cups chicken broth
2 Tbsp. chopped Italian parsley
1/4 cup fresh basil leaves, julienned
2-3 cups uncooked homemade egg noodles (may substitute with store-bought)
Parmesan cheese, for garnish
In a large Dutch oven over medium-high heat, add a quick swish of oil to the pot.
When the oil is hot, add the sausage, crumbling it into chunks. Let the sausage brown well, then remove it to a plate; reserve.
Add the bell peppers to the drippings in the Dutch oven, along with the Italian seasoning; sauté for three to four minutes over medium heat, or until peppers have softened a bit.
Stir in the garlic; when the garlic is fragrant, add the white wine, letting it reduce a bit. Add the tomatoes with their juices along with the chicken broth; return the Italian sausage to the pot. Stir in the noodles, then let the mixture simmer to allow noodles to cook and become tender.
To finish, drizzle in one to two tablespoons of the olive oil, then add the parsley and half of the basil; season to taste with salt and pepper.
To serve, place the Drunken Italian Noodles into serving bowls; garnish with additional basil and Parmesan. Serve with warm slices of crusty bread.