Instructions:

Cook the spaghetti until done al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat; add minced garlic and sauté for 1 minute or until fragrant.

Pour white wine into the pan and cook for 2 more minutes to let alcohol evaporate partially.

Put chicken (or vegetable) broth, red pepper flakes, dried oregano, salt and black pepper in the skillet; stir well.

Add cherry tomatoes, sliced bell pepper and sliced mushrooms. Cook them about five to seven minutes until vegetables become tender and flavors blend together.

Toss cooked spaghetti with sauce in skillet; mix gently so that it gets coated evenly with vegetables too. Continue cooking two-three more minutes for noodles to absorb some of the sauce.

Take off from stove-top then sprinkle fresh chopped basil over noodles.

Serve hot Italian Drunken Noodles topped with grated Parmesan cheese!

Enjoy your tasteful Italian Drunken Noodles! You can change this recipe up by including different proteins or veggies which will give it more texture as well as taste. Enjoy!