Drunken Italian Noodles

We’re not saying that you have to pour yourself a generous glass of chianti to enjoy while you put this pasta dish together, we’re just saying…we don’t hate the idea. Forget that jar of pasta sauce and look forward to a peppery, herbaceous, acidic drunken pasta dinner instead. Get yourself some crusty garlic bread while you’re at it, you deserve it.

Ingredients

  • 12 oz. The Stallion, sliced
  • olive oil
  • 1 large onion, quartered and sliced thin
  • 1 ½ teaspoons salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cracked black pepper
  • 1 red bell pepper, cored and thin sliced
  • 1 yellow bell pepper, cored and thin sliced
  • 1 orange bell pepper, cored and thin sliced
  • 4 cloves garlic, minced
  • ½ cup white wine (We used chardonnay)
  • 1 (28 ounce) can diced tomatoes with juice
  • 2 tablespoons flat-leaf parsley, chopped
  • ¼ cup fresh basil leaves, julienned, divided use
  • 1 pound fettuccini noodles, uncooked

    Garnish: parsley and vegan parm

The How To

  1. Cook pasta according to package instructions. Set aside.
  2. Sear The Stallion in a non-stick pan until crispy on both sides.  Set aside.
  3. In a large pot saute onion, bell peppers, garlic, and spices in oil until onions are translucent.
  4. Deglaze with cooking wine, cook 5 minutes.
  5. Add tomatoes with juice, cook 15 mins on low.
  6. Remove from heat, stir in parsley, season to taste with salt and pepper.
  7. Add pasta and The Stallion and stir to combine. Garnish with parsley and vegan parm.
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