Italian Drunken Noodles – The Comforting Fusion You Didn’t Know You Needed
Okay, hear me out—this isn’t your typical pasta dish. Italian Drunken Noodles sound quirky, but they’re the kind of flavorful comfort food that makes you want seconds (or thirds). This recipe brings together spicy sausage, sweet bell peppers, and rich tomato-wine sauce tossed with wide egg noodles for a one-pan wonder that feels both cozy and impressive. If you’ve never had them, you’re in for a treat!
This cozy, rustic dinner is bold, a little fancy, and 100% satisfying.
Equipment Needed:
- Large pot
- Deep skillet or sauté pan
- Wooden spoon
- Knife and cutting board
- Slotted spoon
Ingredients (Serves 4):
- 12 oz wide egg noodles (pappardelle or fettuccine work great too)
- 1 lb Italian sausage (hot or mild, casing removed)
- 2 tbsp olive oil (divided)
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 (14 oz) can diced tomatoes (with juice)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil, chopped (for garnish)
- Grated Parmesan cheese, for serving
Instructions:
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles until al dente. Drain and toss with a bit of olive oil to prevent sticking. Set aside.
- Brown the Sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5–7 minutes. Remove with a slotted spoon and set aside.
- Sauté the Veggies: In the same pan, add the remaining tablespoon of olive oil. Toss in the onion and bell peppers. Sauté for 5–6 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
- Build the Sauce: Stir in the tomato paste, diced tomatoes (with juice), oregano, red pepper flakes (if using), salt, and pepper. Return the sausage to the pan. Simmer everything for 10–12 minutes until the sauce thickens and flavors come together.
- Toss with Noodles: Add the cooked noodles to the sauce and toss gently to coat. If it looks a little dry, splash in a bit more wine or pasta water.
- Serve & Garnish: Plate your noodles and top with fresh basil and lots of Parmesan cheese. Serve hot with a glass of white wine and some crusty bread if you like.
Extra Tips & Variations:
- Swap sausage for mushrooms and zucchini + cannellini beans for a vegetarian version.
- Use red wine instead of white for a deeper, richer sauce.
- Adjust spice with extra red pepper flakes or spicy sausage.
- Great for meal prep — leftovers reheat beautifully.
These noodles are anything but ordinary. They’re hearty, flavorful, and flexible enough to fit whatever’s in your fridge. Try them once, and they just might become your go-to comfort meal.
Italian Drunken Noodles
Ingredients
Equipment
Method
- Cook noodles and set aside.
- Brown sausage; remove from pan.
- Sauté onion and peppers; add garlic.
- Deglaze with wine and simmer.
- Add tomatoes, tomato paste, oregano, and seasonings. Return sausage.
- Toss in noodles and coat well.
- Garnish with basil and Parmesan. Serve hot.