1 (14-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper to taste
2 cups fresh spinach leaves
Grated Parmesan cheese for serving
Chopped fresh basil or parsley for garnish
Instructions:
Cook the Spaghetti Noodles:
Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package instructions until al dente.
Drain the noodles, reserving 1/2 cup of the pasta cooking water. Set aside.
Prepare the Italian Drunken Noodles Sauce:
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned and cooked through. Remove the sausage from the skillet and set aside.
In the same skillet, add the minced garlic and chopped onion. Sauté for 2-3 minutes, or until the onion is softened and fragrant.
Add the sliced bell peppers to the skillet and cook for an additional 3-4 minutes, or until they begin to soften.
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