Italian Drunken Noodles: A Bold and Zesty Twist on a Classic Dish

Cook the rice noodles or linguine according to package instructions. Once done, drain and set aside.
Prepare the Protein:

In a large skillet or wok, heat olive oil over medium-high heat. Add the crumbled Italian sausage (if using) or your choice of chicken breast or shrimp, and cook until browned and cooked through. Remove from the pan and set aside.
Sauté the Vegetables:

In the same skillet, add the sliced onion, garlic, red bell pepper, and zucchini. Sauté for 3-4 minutes, until the vegetables are tender and aromatic.
Make the Sauce:

To the skillet, add the crushed tomatoes, red wine, chicken broth, balsamic vinegar, oregano, basil, sugar (if using), red pepper flakes, salt, and pepper. Stir well, bring to a simmer, and let the sauce cook for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Combine the Noodles:

Add the cooked noodles to the skillet, tossing to coat them well with the sauce. Add the cooked sausage or protein back into the skillet and stir to combine everything evenly. If needed, add a splash of chicken broth or pasta water to loosen the sauce to your desired consistency.
Garnish and Serve:

Serve the Italian Drunken Noodles in bowls, topped with freshly chopped basil or parsley and a generous sprinkle of Parmesan cheese.
Serving and Storage Tips: