This is my husband's weakness; he just keeps coming back for more!

Italian Drunken Noodles are this fabulous blend of pasta and robust Italian flavors, heightened with a kick of wine. It's one of those dishes that feels luxurious but is remarkably easy to whip up. I stumbled upon this recipe during a whirlwind trip to Tuscany a few years ago and it quickly became a weeknight staple in my household. Whether you're unwinding after a long day or impressing guests, this dish is a surefire hit.

Italian Drunken Noodles pair beautifully with a fresh green salad tossed in a light vinaigrette. Garlic bread or a simple bruschetta are perfect sides to soak up the lovely sauce. And, of course, a crisp glass of white wine will complement the dish splendidly.

Servings: 4

12 oz. egg noodles
2 tbsp olive oil
1 lb. Italian sausage, casings removed
1 large onion, sliced
1 bell pepper, sliced
3 cloves garlic, minced
1/2 cup white wine (like Pinot Grigio)
1 (14.5 oz) can diced tomatoes
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
Salt and pepper to taste
1/4 cup chopped fresh basil
Grated Parmesan cheese, for garnish

Cook the egg noodles according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.

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

Stir in the garlic and cook for another minute until fragrant.

Pour in the white wine, scraping up any bits from the bottom of the skillet. Let it simmer for about 2 minutes.

Add the diced tomatoes, crushed red pepper flakes, dried oregano, and season with salt and pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.

Toss the cooked noodles into the skillet, mixing well to coat them with the sauce.

Stir in the fresh basil just before serving.

Serve hot, garnished with grated Parmesan cheese.