Italian Drunken Noodles in Your Pressure Cooker
A cozy and flavorful noodle dish featuring Italian sausage, bell peppers, and egg noodles in a rich wine-infused tomato sauce—all made comfortably and quickly in your pressure cooker.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 12 oz egg noodles cooked until tender but not mushy
- 1 tablespoon olive oil for browning
- 1 pound Italian sausage casings removed
- 1 medium red onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- ½ cup dry white wine
- 1 can diced tomatoes 14.5 oz, drained
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
- ¼ cup fresh basil chopped
- ¼ cup Parmesan cheese grated
Instructions
Instructions
- Cook egg noodles according to package instructions until tender but not mushy. Drain well and set aside.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through.
- Add sliced red onion and both bell peppers to the skillet. Cook for about 5 minutes, until the vegetables begin to soften but still retain some crunch.
- Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the white wine. Simmer for 2 to 3 minutes, letting the alcohol cook off.
- Add drained diced tomatoes and Italian seasoning. Stir to combine.
- Let the sauce simmer for 5 to 7 minutes, stirring occasionally, until it thickens. Season with salt and pepper to taste.
- Add the cooked noodles to the skillet. Stir to coat evenly with the sauce.
- Top with chopped fresh basil and grated Parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat with a splash of water or olive oil for best texture.