I try to mix things up for The Hungry Pinner, and this week seemed like a pasta week. With that in mind, I went hunting through my Pasta board for something interesting. Obviously, it needed to be full of things I like, but I also wanted to try something different. After all, this blog is about expanding my cooking horizons. Saucy Italian Drunken Noodles is what I ended up choosing for a few reasons. First, I’ve never tried pappardelle pasta, and I rarely cook with sausage. Those check the “different” box. The rest of the ingredients–sweet bell peppers, tomato, and white wine, to name a few– check the “things I like” box. This recipe sounds like it has the potential to become a favorite. But there’s only one way to know for sure, and that requires a trip to the market and some cooking. Let’s go!
I love using inspiration as my guide when it comes to food, the same way I try to use it when it comes to everyday living. So when I sat down to come up with a few comforting and cozy pasta recipes to share over the next few posts, I thought back on a scrumptiously unique and tasty Thai noodle dish called “Drunken” Noodles that I used to get quite often from a nearby restaurant that has since relocated, and imagined how delicious it could be to make an Italian version of the dish. Why not, right?
Saucy Italian Drunken Noodles does have a fairly long list of ingredients, but it’s full of easy-to-find and relatively inexpensive ingredients. I had no trouble finding them all in a single shopping trip.
The pappardelle pasta was a little pricier than, say, spaghetti, but still affordable. How much more? We’re talking $6.99 for 12 ounces of pappardelle versus $0.99 for 16 ounces of spaghetti at Whole Foods. I wouldn’t pay that much for an everyday pasta dish, but it’s not terrible for a once-in-a-while dish.
I have to say that I thought making this recipe would be a lot more difficult than it actually was. And I have absolutely no reason behind that fear–just me being neurotic, I guess.
The instructions were pretty easy to follow, but I did have to check the author’s pictures to see how to cut the bell peppers. The list of ingredients says “thinly sliced”, and I wasn’t sure if that meant julienned strips or thin rings. Based on her pictures, I chose the julienne them. I also cut the onions into similarly long, thin strips.
Making the sauce was most of the work, but it really wasn’t difficult. It did require a lot of hands-on/active time, so I couldn’t make the pasta at the same time. The instructions were written so the sauce was prepared, then the pasta, so I wasn’t surprised that I couldn’t cook both together. I like to multitask to save time, but I totally get why I couldn’t in this recipe.
The total time for this recipe was 40 minutes from start to finish. It wasn’t quite a “quick” recipe since it was over 30 minutes, but not by too much. This could still be a weekday meal, though. You could even shave some time off by pre-slicing the bell peppers.