Introduction
This Italian Drunken Noodle recipe has been a family favorite for years, and every time we make it, we end up doubling the batch!
Tender noodles are tossed with Italian sausage, garlic, onions, peppers, and a bold tomato-wine sauce that brings everything together beautifully. It’s hearty, comforting, and full of flavor — the perfect pasta dish for busy weeknights or cozy weekend dinners.
Ingredients
For the Pasta:
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12 oz wide egg noodles or pappardelle
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Salt, for boiling water
For the Meat & Veggies:
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1 lb Italian sausage (mild or spicy)
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1 tbsp olive oil
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1 medium onion, thinly sliced
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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3 cloves garlic, minced
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½ tsp red pepper flakes (optional, for heat)
For the Sauce:
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½ cup dry white wine (or chicken broth as a substitute)
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1 can (14 oz) diced tomatoes
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1 cup tomato sauce
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1 tsp Italian seasoning
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Salt & black pepper, to taste
For Garnish:
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Fresh basil or parsley
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Freshly grated Parmesan cheese
Instructions
Step 1: Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook the noodles until al dente according to package instructions.
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Reserve ½ cup pasta water, then drain and set aside.
Step 2: Cook the Sausage
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In a large skillet, heat olive oil over medium heat.
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Add Italian sausage and cook until browned, breaking it into small crumbles.
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Transfer cooked sausage to a plate and set aside.
Step 3: Sauté the Veggies
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In the same skillet, add onions and bell peppers.
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Cook for 3-4 minutes until softened.
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Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
Step 4: Make the Sauce
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Deglaze the skillet with white wine, scraping up any browned bits.
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Stir in diced tomatoes, tomato sauce, and Italian seasoning.
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Simmer for 8-10 minutes until the sauce thickens slightly.
Step 5: Combine Everything
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Return cooked sausage to the skillet and stir to combine.
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Add drained noodles and toss to coat in the sauce.
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If needed, add a splash of reserved pasta water for extra creaminess.
Step 6: Serve & Garnish
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Plate the Italian drunken noodles.
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Top with fresh basil or parsley and sprinkle with Parmesan cheese.
Tips & Variations
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Make it creamy: Stir in ½ cup heavy cream at the end for a rich, creamy sauce.
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Go vegetarian: Replace sausage with mushrooms or roasted zucchini.
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Add protein: Use chicken, shrimp, or ground beef instead of sausage.
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Spice it up: Add extra red pepper flakes or use spicy Italian sausage.
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Use different noodles: Pappardelle, fettuccine, or even bowtie pasta works well.
Serving Suggestions
This Italian drunken noodle dish pairs perfectly with:
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Garlic bread or cheesy breadsticks
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A simple green salad
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Roasted vegetables
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A glass of dry white wine
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze: Place cooled pasta in a freezer-safe container for up to 2 months.
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Reheat: Warm on the stove over low heat or microwave until heated through. Add a splash of broth or water if the sauce thickens too much.
Recipe Card
Italian Drunken Noodles
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Servings: 4
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Calories: ~480 kcal per serving
FAQs
Q1: Why are they called “drunken” noodles?
The name comes from the addition of white wine in the sauce, which enhances flavor — but you can substitute chicken broth if preferred.
Q2: Can I make this ahead of time?
Yes! Cook the sauce and noodles separately, then combine and heat when ready to serve.
Q3: Can I make this without sausage?
Absolutely! You can use ground chicken, beef, or even make it fully vegetarian.
Final Thoughts
This Italian Drunken Noodle recipe is a bold, flavorful, and comforting pasta dish that’s perfect for family dinners. The combination of savory sausage, fresh vegetables, and a rich tomato-wine sauce makes it a dish you’ll want to make again and again.