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italian drunken noodles
italian drunken noodles

italian drunken noodles
Recipe Features: Italian Drunken Noodles, or “Tarifini Başta” in Italian, is a flavorful and hearty pasta dish infused with the richness of Italian flavors and a touch of wine. This recipe combines the simplicity of Italian cuisine with…
italian drunken noodles
Source
Ingredients:
1
Servings
  • 8
    oz
     (225g) spaghetti noodles
  • 2
    tbsp
     olive oil
  • 4
    clove
     garlic, minced
  • 1
    item
     onion, thinly sliced
  • 1
    item
     bell pepper, thinly sliced
  • 240
    ml
     cherry tomatoes, halved
  • 120
    ml
     white wine
  • 120
    ml
     chicken broth
  • 60
    ml
     heavy cream
  • 1
    tsp
     red pepper flakes
  • 1
    item
     salt and black pepper to taste
  • 1
    item
     fresh basil leaves for garnish
  • 1
    item
     grated parmesan cheese for serving
italian drunken noodles
Instructions:
  1. Cook spaghetti noodles according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Add sliced onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
  4. Stir in cherry tomatoes and cook for another 2 minutes until they start to soften.
  5. Pour in white wine and chicken broth. Allow the mixture to simmer for 5 minutes to reduce slightly.
  6. Stir in heavy cream and red pepper flakes. Season with salt and black pepper to taste.
  7. Add the cooked spaghetti noodles to the skillet and toss until well coated with the sauce.
  8. Garnish with fresh basil leaves and serve hot with grated Parmesan cheese on top.
  • 8
    oz
     (225g) spaghetti noodles
  • 2
    tbsp
     olive oil
  • 4
    clove
     garlic, minced
  • 1
    item
     onion, thinly sliced
  • 1
    item
     bell pepper, thinly sliced
  • 240
    ml
     cherry tomatoes, halved
  • 120
    ml
     white wine
  • 120
    ml
     chicken broth
  • 60
    ml
     heavy cream
  • 1
    tsp
     red pepper flakes
  • 1
    item
     salt and black pepper to taste
  • 1
    item
     fresh basil leaves for garnish
  • 1
    item
     grated parmesan cheese for serving
1
Servings
0

Cook spaghetti noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add sliced onion and bell pepper to the skillet. Cook until softened, about 5 minutes.

Stir in cherry tomatoes and cook for another 2 minutes until they start to soften.

Pour in white wine and chicken broth. Allow the mixture to simmer for 5 minutes to reduce slightly.

Stir in heavy cream and red pepper flakes. Season with salt and black pepper to taste.

Add the cooked spaghetti noodles to the skillet and toss until well coated with the sauce.

Garnish with fresh basil leaves and serve hot with grated Parmesan cheese on top.

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