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RECIPES

Italian Drunken Noodles

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Italian Drunken Noodles

 

 

In order for things to be possible and progress, for the blood to flow and to prevent stagnation in

various parts of the body, life must be disrupted in some way at that moment.

I see life like a bowl of raw apple or orange juice: After a while, the powder containing all the sweet

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fruits will sink to the bottom if you don’t shake it, and the water on top will start to taste like water.

and if it is balanced, it will never reach its full potential. If it tastes ‘OK’ or ‘so-so’, it’s nothing to write

home about.

And when something is “okay” or “so-so” it’s easy to lose interest, right?

But if you keep stirring that delicious unfiltered juice, the sugary residue will dissolve into pure water

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and the entire chilled glass will come back to life with a unique and delicious taste.

In my opinion we live in a constant state of “juice”, unless you are disturbed from time to time you will

never taste the savory taste that life can give. We keep chewing the soft water and eventually we’ll

notice that everything tastes good, but we can’t figure out why.

You’ll need:

• Olive oil

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• 4 pieces good Italian sausage, removed from the pan

• large onion, frozen and finely chopped

• 1 ½ teaspoons salt

• 1 teaspoon Italian seasoning

• ½ teaspoon ground black pepper

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• 1 red pepper, cayenne, colored and finely chopped

• 1 yellow pepper, picked with fingertips and finely chopped

• 1 orange pepper, colored and finely chopped

• 4 cloves of garlic, finely chopped

• ½ glass of white wine (I used Chardonnay)

• 1 glass of canned tomatoes with juice

• 2 tablespoons chopped parsley

• ¼ cup fresh basil leaves, julienned and chopped

• 8 oz. uncooked pappardelle.

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Preparation:

To start, heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed skillet over medium heat.

After dividing the Italian dressing into small pieces, cook it in a pan over medium heat for a few

minutes on each side (if you want to keep the sauce fresh);

When the sauce thickens, transfer it to a small bowl and let it cool slightly.

-Then add the onion and sausage fat. Cook, stirring occasionally, until the onions caramelize and

begin to brown, about 5 minutes. Add more olive oil if necessary to prevent burning.

-When the onions start to turn golden, add salt, Italian seasoning and ground black pepper; Mix well.

Then add the chopped pepper and cook with the onion until soft and golden brown, about 2 minutes;

When the garlic begins to release its perfume, add the white wine and let it soak for a few minutes

until the smell disappears;

-Then put the nice Italian sauce back into the pan and mix the tomatoes with their juices. Gently stir

to combine herbs. After boiling for 3-4 minutes, turn off the heat so that the flavors mix together.

-Add the chopped oil and half of the julienned basil to the sauce, add 2-3 tablespoons of olive oil for

a velvety, rich flavor, and keep warm while you prepare the noodles.

-Follow package instructions to prepare pappardelle. After it dries, add the sauce. Use tongs to gently

mix the sauce with the sauce to be combined. Taste the sauce to see if it needs salt or pepper.

– An equal portion of “drunken” noodles should be added to each dish before serving. Sprinkle with

some remaining julienned basil and, if desired, grated Parmesan cheese and extra olive oil.

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