12 ounces (340 grams) of spaghetti
1/4 cup of olive oil
4 pieces of garlic, finely chopped
1/2 cup of white wine, such as Pinot Grigio.
1 cup of chicken or vegetable broth
1 teaspoon of crushed red pepper (adjust to your liking)
1 teaspoon of dried oregano
Add salt and pepper according to your preference.
1 cup of cherry tomatoes cut in half
1 pepper, cut into thin slices
1/2 cup of mushrooms, cut into slices.
1/4 cup of chopped basil leaves.
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Cook the spaghetti until it is firm to the bite. Next, remove the liquid and keep it for later.
In a big frying pan, warm up olive oil on medium-high heat. Add minced garlic and cook for 1 minute until it smells good.
Add white wine to the pan and cook for 2 more minutes to let some of the alcohol evaporate.
In the pan, pour chicken or vegetable broth, red pepper flakes, dried oregano, salt, and black pepper. Mix them all together.
Include small tomatoes, cut bell pepper, and sliced mushrooms. Cook the vegetables for about five to seven minutes until they become soft and the flavors blend together.
Mix the cooked spaghetti with the sauce in a pan, gently combining so that the vegetables are evenly distributed. Keep cooking for an additional two to three minutes so the noodles can soak up some of the sauce.
Remove from the stove and then sprinkle freshly chopped basil over the noodles.
Serve Italian-style spicy noodles while they are hot and sprinkle some parmesan cheese on top.
Enjoy your delicious Italian Drunken Noodles! You can vary this recipe by adding different types of meat or vegetables, which will make it more interesting in both texture and flavor. Have fun!
