Introduction:
If you’re craving a dish that’s both bold and bursting with flavor, Italian Drunken Noodles are the perfect option. This fusion recipe blends the spicy, savory elements of classic Thai drunken noodles with the comforting, rich flavors of Italian cuisine. A delightful combination of fresh pasta, vibrant vegetables, and a zesty sauce, this dish offers a refreshing twist on the traditional Italian pasta. Whether you’re an adventurous home cook or just in the mood for something different, this recipe will surely impress.
Ingredients:
8 oz fettuccine or linguine pasta (fresh or dried)
2 tablespoons olive oil
1 medium onion, thinly sliced
1 bell pepper (red or yellow), sliced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 teaspoon red pepper flakes (adjust to spice preference)
1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1 tablespoon balsamic vinegar
1 teaspoon dried Italian herbs (or fresh basil and oregano)
1 tablespoon soy sauce
1 tablespoon honey or sugar (to balance the flavors)
1/2 cup freshly grated Parmesan cheese
Fresh basil for garnish
Salt and pepper to taste
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (typically 8-10 minutes). Drain and set aside, reserving about 1/2 cup of the cooking water.
2. Sauté the Vegetables:
In a large skillet or pan, heat the olive oil over medium heat. Add the sliced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
3. Add the Tomatoes and Seasoning:
Stir in the halved cherry tomatoes, red pepper flakes, Italian herbs, and a pinch of salt and pepper. Cook for 2-3 minutes, allowing the tomatoes to soften and release their juices.
4. Deglaze with Wine and Vinegar:
Pour in the white wine and balsamic vinegar, scraping up any bits from the bottom of the pan. Let the sauce simmer for 3-4 minutes until it reduces slightly.
5. Combine the Pasta:
Add the cooked pasta to the skillet, tossing it with the sauce and vegetables. If the mixture seems dry, add a little bit of the reserved pasta water to achieve a smoother consistency.
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