Drunken Style Spaghetti With German Sausage Recipes

DRUNKEN SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper.
• Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss.
• Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves.

ITALIAN "DRUNKEN" NOODLES WITH SPICY ITALIAN SAUSAGE

Steps:

• -Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
• -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
• -To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

DRUNKEN NOODLES

Steps:

• 1. Coat the bottom of a sturdy dutch oven with olive oil, and let it heat up while you prepare your sausage links. If using pre-packaged links, it will take about 4 sausages to make it hearty -- I buy my sausage from a local meat market, so one link is plenty. I used a garlic sausage, but you can use spicy, Italian, or plain sausage.
• 2. Remove the casing from the sausage and crumble in to your pot. Break it up in to small pieces, and brown. Remove with a slotted spoon, and put aside. DO NOT DRAIN YOUR OIL!
• 3. Use the sausage-flavored oil in your pot to brown your chopped onions, flavoring with salt & pepper. Once they have become fragrant and translucent, throw in your chopped garlic, but keep an eye on it - garlic burns quickly. Adjust heat, if necessary.
• 4. Add all of the bell peppers and saute for a few minutes, until they become a little soft.
• 5. Add in the diced tomatoes and wine, and let this mixture cook down for several minutes. Add the cooked sausage back in, as well as the basil and parsley, and let it simmer for about 20 min over a lower heat to develop flavors. Meanwhile, cook your pappardelle noodles according to package directions.
• 6. Drain your noodles, and serve in to a bowl. Add your winey-tomatoey-sausagey sauce on top, and dig in!

ITALIAN DRUNKEN NOODLES

Steps:

• 1. Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil. Once the oil is hot, crumble the spicy Italian sausage in the pan to small chunks allowing it to brown in the oil for a few moments.
• 2. Once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
• 3. Place in the pan the diced bell peppers, salt, Italian seasoning, and cracked black pepper. Stir to combine. Allow those to saute for about 2 minutes until slightly tender.
• 4. Next, add in the garlic.
• 5. Once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
• 6. Add in the diced tomatoes with their juice.
• 7. To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor. Add in the chopped parsley and about half of the julienned basil.
• 8. Return the browned spicy Italian sausage back into the pan and gently fold the mixture to combine. Allow it to gently simmer for about 3-4 minutes to blend the flavors. Then turn the heat off. Stir and keep warm while you prepare the noodles.
• 9. Prepare the egg noodles according to instructions on package.
• 10. Then, drain the noodles very well.
• 11. Add them directly into the sauce, using tongs to gently toss and combine the egg noodles with the sauce and all of the ingredients in it. Check the seasoning to see if you need to add any additional salt or pepper.
• 12. To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

DRUNKEN SAUSAGE

Steps:

• 1. Slow roast Italian sausage. Drain off grease and cool slightly. Slice diagonally.
• 2. Clean and slice peppers into 3/4 inch slices.
• 3. Clean and slice onion into 1/2 inch slices.
• 4. Sauté peppers and onion in olive oil until tender. Add garlic, sliced sausage, wine and red pepper flakes. Stir in tomato paste and simmer until wine is reduced to almost nothing.
• 5. Serve with slices of a crusty baguette, on a bomber bun or over pasta