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