Stir in the cherry tomatoes and cook for 2-3 minutes until they start to release their juices.
Pour in the dry red wine, scraping the bottom of the skillet to deglaze and release any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper to the skillet. Stir well to combine.
Simmer and Combine:
Return the cooked Italian sausage to the skillet and stir to incorporate it into the sauce. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Add the cooked spaghetti noodles and fresh spinach leaves to the skillet. Toss everything together gently, adding a splash of reserved pasta cooking water if needed to loosen the sauce and coat the noodles evenly.
Serve and Garnish:
Transfer the Italian drunken noodles to a large serving dish or individual plates.
Garnish with grated Parmesan cheese and chopped fresh basil or parsley for a burst of freshness and flavor.
Serve immediately, and enjoy the delicious fusion of Italian and Thai-inspired flavors in this delightful dish!
Tips:
Use your favorite type of Italian sausage, whether it’s mild, spicy, or a combination of both, to suit your taste preferences.
If you prefer a vegetarian version, you can omit the Italian sausage or substitute it with plant-based sausage or mushrooms for added texture and flavor.
Feel free to customize the dish by adding other vegetables such as mushrooms, zucchini, or eggplant.
For a gluten-free option, use gluten-free spaghetti noodles and ensure that all other ingredients are gluten-free as well.
Conclusion: Italian Drunken Noodles are a delightful fusion of Italian and Thai-inspired flavors, bringing together the best of both culinary worlds in one delicious dish. With tender spaghetti noodles, savory Italian sausage, vibrant bell peppers, and a flavorful sauce infused with garlic and red wine, this recipe is a celebration of bold and satisfying flavors.
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