Blog Something

I think I have officially earned the dubious title of “sometimes blogger.” It’s not that I don’t have good intentions. Because I really, truly do. But sometimes {most of the time} I view writing on my blog as a luxury activity. It doesn’t rank up there on the priority list with things like, oh, keeping the children alive {check!}, working my businesses {check!}, or making sure I spend time with my husband {does watching Doctor Who with him count?}. So for the past several days I have intentionally written “blog something” on my daily to do list. And for the past several days, it has NOT gotten marked out as a completed task. I hate uncompleted tasks. So today, my friends. I will blog. It might not be pretty, but I’m sitting at The Sweet Lemon eating a deliciously decadent raspberry kolaches baked by my friend Rachel, I’m surrounded by adult chatter and zero children, and I have approximately 30 minutes to knock this out {along with a host of other things on my list that I will probably only have the chance to do in this finite pocket of time}. As a result, I bring you….. Drunken Noodles.

I made this recipe for dinner last night and, y’all, I honestly thought I had blogged it before. Like, seriously. Someone asked what I was making and I was all “oh! I’ll post the link to when I blogged it!” but then I searched my blog and discovered {much to my dismay} that the closest I got to sharing this recipe with you lovely people was this. Bummer, right? Let’s rectify that.

First off, let me just say that the sweet girl who made this recipe must have a seriously low tolerance for alcohol. She named this dish “Drunken Noodles” and it contains a whopping 1/2 cup of white wine. {Imagine a laughing while crying emoticon here. Do you see it in your mind’s eye? Good.} Anyway, regardless of the alcohol content, this recipe rocks. You will love it. Unless you’re a weirdo like my best friend, Kate, who hates bell peppers. {She is *so weird* y’all.}

I actually follow this recipe pretty closely, and you can find it here. My teeny tiny edits are as follows:

1.) I use an entire lb of mild Italian sausage (not hot, because KIDS), which is 5 links if you use links. Or just get ground. I would have gotten ground, but my store was out. I really dislike squeezing sausages out of their casings. Just… ew. So what I’m saying is, just use it all. Don’t use 4 links because she says so and leave that one lonely link out. He’ll be sad. What he wants is to get tossed into this dish.

2.) I accidentally bought whole tomatoes in juice instead of diced. Having done it both ways now, I can honestly say it has no impact and it’s fab either way!

3.) I’m not a fan of using 1/2 a package of pasta. Pasta typically comes in 16 oz and so I make adjustments and use the whole darn thing. The pappardelle noodles are uber fancy and therefore expensive, but the 8 oz package was actually significantly more expensive per ounce than the 16 oz so *obviously* I went ahead and got 16 oz. I didn’t find that I needed to adjust anything, it worked out great! Disclaimer: last night was the first time I ever sprung for the fancy pappardelle noodles. In the past, I’ve always just grabbed a box of fettucine and called it a day. You do whatever you like!

4.) Everything is better with some Parmesan cheese freshly grated over the top. Just sayin’.

That’s it! I’m taking it easy on you today. Ha. So let’s make it.

I only have a few pictures because, as I mentioned, I thought I had already blogged this. So forgive me for the paltry pictorial offering of this blog post. But the photo that started it all…. sliced peppers and onions! Slice them up while you’re bringing you pot of water to boil for your pasta and browning your Italian sausage. It’s always good to multi-task.


Once the sausage is browned, you’ll remove it to a bowl, and toss the onions into the sausage drippings and cook them for a few minutes. Then add your salt, pepper, Italian Seasoning, and your peppers. Cook for a few minutes, then throw in your garlic. Follow that with your wine!


Hopefully by now your water is at a full boil and you can throw in your noodles. Cook ’em until they’re done (11-13 minutes. ish.)


Meanwhile, add your tomatoes to your peppers and onions, and then go ahead and put the meat back in. As your pasta is finishing up, you can julienne some basil and chop up the parsley and toss it on top. Then combine the pasta with the noodles and top it with some Parmesan if you’re into that kind of thing.

VOILA. Barely-even-tipsy noodles. Eat them and enjoy, my friends.

~Aly D

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