Italian Drunken Noodles combine tender pappardelle with spicy Italian sausage, colorful bell peppers, and a splash of white wine for a unique, savory sauce. This dish balances rich, spicy, and fresh flavors with herbs and tomatoes, creating a comforting meal that’s as delightful to eat as it is easy to make. Perfect for pasta night with a touch of Italian flair!
Why You’ll Love Italian Drunken Noodles:
Vibrant Flavors: With Italian sausage, white wine, and fresh herbs, each bite is packed with rich, aromatic flavors.
Beautiful Presentation: The colorful peppers and basil make this a visually stunning dish that’s perfect for impressing guests.
Comforting Yet Elegant: The hearty ingredients and warm spices make it comforting, while the wine and fresh basil add a touch of elegance.
Quick and Easy: Despite its gourmet taste, this dish is ready in under an hour with simple steps.
Customizable: Easily switch up the pasta or add extra vegetables for a twist on this classic recipe.
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Key Ingredients:
1. Pappardelle Noodles
Perfect for Sauces: Pappardelle’s wide, flat shape holds onto the sauce well, but egg noodles or fettuccine can also work as a substitute.
Cooking Tip: Cook the noodles until just al dente, so they hold up well when tossed with the sauce.
2. Italian Sausage
Hot Italian Sausage: Using hot Italian sausage adds a subtle spice, but mild or sweet Italian sausage works if you prefer less heat.
Substitute: Ground turkey or chicken sausage can be used for a lighter version. For a vegetarian twist, try plant-based sausage or omit the meat and add more vegetables.
3. Bell Peppers
Choose Different Colors: Red, yellow, and orange peppers not only add sweetness but make the dish vibrant and colorful.
Substitutions: If bell peppers aren’t available, zucchini or mushrooms can also work well in this recipe.
4. White Wine
Adds Depth of Flavor: Chardonnay is a great choice for its balance of acidity and subtle fruity notes, which enhance the sauce.
Alternative: If you prefer to skip the alcohol, substitute the wine with additional chicken or vegetable broth.
5. Diced Tomatoes
Adds Texture and Acidity: Canned diced tomatoes in juice provide the right level of acidity to balance the richness of the sausage and olive oil.
Substitution: If you prefer a smoother sauce, crushed tomatoes work well, too.
6. Fresh Herbs
Basil and Parsley: Fresh basil and flat-leaf parsley bring brightness and a refreshing aroma to the dish. Add half during cooking and the other half as a garnish for the best flavor.
Other Options: If basil isn’t available, fresh thyme or rosemary can be a lovely alternative.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Cook the Pasta
Cook the Noodles: Follow package directions to cook the pappardelle noodles until al dente. Drain and set aside, keeping them warm in the pot with the lid on, or toss with a bit of olive oil to prevent sticking.
Step 2: Heat the Pan
Heat the Oil: Place a large pan over medium-high heat. Add 2 tablespoons of olive oil and heat until it shimmers.
Step 3: Cook the Sausage
Crumble the Sausage: Add the sausage to the pan, breaking it up as it cooks. Stir occasionally until browned on all sides. Use a slotted spoon to remove the sausage and set aside.
Step 4: Cook the Onions
Cook the Onions: Add the sliced onions to the pan with the sausage drippings. Stir occasionally for about 5 minutes, until the onions are golden and caramelized. If needed, add more olive oil to prevent sticking.
Step 5: Season the Onions
Season the Onions: Sprinkle 1½ teaspoons of salt, 1 teaspoon of Italian seasoning, and ½ teaspoon of cracked black pepper over the onions. Stir well to combine.
Step 6: Add Bell Peppers and Garlic
Add the Bell Peppers: Add sliced red, yellow, and orange bell peppers. Cook for 3-4 minutes, stirring until slightly softened.
Add the Garlic: Press or mince the garlic cloves and add to the pan. Stir and cook for 1-2 minutes until fragrant.
Step 7: Add the Wine and Tomatoes
Add the White Wine: Pour the white wine into the pan, stirring to deglaze and scrape up browned bits from the bottom. Let the alcohol evaporate slightly, about 2 minutes.
Add the Tomatoes: Pour in the diced tomatoes with their juice and stir to combine.
Return the Sausage: Add the browned sausage back into the pan, gently folding to combine.
Simmer: Let the mixture simmer for 3-4 minutes, allowing the flavors to meld. The sauce should thicken slightly.
Step 8: Finish the Sauce
Add Olive Oil: Drizzle 2-3 tablespoons of olive oil for a silky, rich texture.
Add Herbs: Stir in 2 tablespoons of chopped parsley and half of the julienned basil.
Step 9: Combine with Noodles
Add the Noodles: Gently toss the cooked pappardelle noodles in the sauce with tongs, evenly coating them.
Taste and Adjust Seasoning: Add more salt or pepper if needed.
Step 10: Serve
Plate the Noodles: Serve the noodles in individual dishes.
Garnish: Top with remaining basil, Parmesan shavings, and a drizzle of olive oil.
Serving Suggestions:
Italian Drunken Noodles are satisfying on their own but can also be served with these sides to complete the meal:
Garlic Bread: Serve with warm garlic bread or a rustic Italian loaf to soak up the delicious sauce.
Green Salad: A simple salad of mixed greens with a light vinaigrette provides a refreshing contrast.
Roasted Vegetables: Pair with roasted asparagus or zucchini for a nutritious side.
Italian Wine: A glass of red wine, such as Chianti or Sangiovese, complements the flavors of this dish beautifully.
Storage and Reheating Tips:
This dish is perfect for meal prep and leftovers:
Refrigeration: Store leftover Italian Drunken Noodles in an airtight container in the refrigerator for up to 3 days.
Freezing: This pasta dish can be frozen without the noodles for up to 1 month. Thaw in the refrigerator overnight and reheat, cooking fresh noodles before serving.
Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce, until warmed through.
Variations to Try:
Make this dish your own by experimenting with these delicious variations:
Shrimp and Sausage Drunken Noodles: Add cooked shrimp along with the sausage for a seafood twist.
Vegetarian Drunken Noodles: Substitute Italian sausage with plant-based sausage or additional vegetables like mushrooms, zucchini, or spinach.
Spicy Drunken Noodles: Add red pepper flakes or use hot Italian sausage for an extra kick.
Creamy Drunken Noodles: Add a splash of heavy cream at the end for a rich, creamy sauce.
Conclusion:
Italian Drunken Noodles combine the comforting elements of pasta with bold Italian flavors for a dish that’s truly unforgettable. The blend of white wine, Italian sausage, fresh herbs, and colorful bell peppers creates a deliciously satisfying meal that’s perfect for any occasion. Enjoy this unique twist on a pasta classic!
Italian Drunken Noodles
Ingredients
- 8 oz uncooked pappardelle or egg noodles
- 2 tbsp olive oil for cooking
- 4 hot Italian sausages casings removed
- 1 large onion quartered and thinly sliced
- 1.5 tsp salt
- 1 tsp Italian seasoning
- 0.5 tsp cracked black pepper
- 1 red bell pepper deseeded and thinly sliced
- 1 yellow bell pepper deseeded and thinly sliced
- 1 orange bell pepper deseeded and thinly sliced
- 4 cloves garlic pressed
- 0.5 cup white wine Chardonnay recommended
- 1 can diced tomatoes in juice, 28 oz
- 2 tbsp flat-leaf parsley chopped
- 0.25 cup fresh basil julienned, divided
Instructions
- Follow package directions to cook the pappardelle noodles until al dente. Drain and set aside, keeping them warm in the pot with the lid on, or toss with a bit of olive oil to prevent sticking.
- Place a large pan over medium-high heat. Add 2 tablespoons of olive oil and heat until it shimmers.
- Add the sausage to the pan, breaking it up as it cooks. Stir occasionally until browned on all sides. Use a slotted spoon to remove the sausage and set aside.
- Add the sliced onions to the pan with the sausage drippings. Stir occasionally for about 5 minutes, until the onions are golden and caramelized. If needed, add more olive oil to prevent sticking.
- Sprinkle 1½ teaspoons of salt, 1 teaspoon of Italian seasoning, and ½ teaspoon of cracked black pepper over the onions. Stir well to combine.
- Add sliced red, yellow, and orange bell peppers. Cook for 3-4 minutes, stirring until slightly softened. Add garlic and cook for 1-2 minutes until fragrant.
- Pour in white wine, stirring to deglaze and scrape up browned bits. Let the alcohol evaporate slightly, about 2 minutes. Then, add diced tomatoes with juice and stir to combine. Return sausage to the pan and gently fold. Simmer for 3-4 minutes to meld flavors and slightly thicken sauce.
- Drizzle 2-3 tablespoons of olive oil for a silky texture. Stir in parsley and half of the basil.
- Gently toss cooked noodles in the sauce, coating them evenly. Taste and adjust seasoning as needed.
- Serve in individual dishes, garnishing with remaining basil, Parmesan shavings, and a drizzle of olive oil.