Save This Recipe
Just drop your email here and We'll send it right away!
Hey there, pasta lover! Imagine a dish that feels like a cozy night in Tuscany, but comes together faster than you can say “al dente.”
We’re talking tender pappardelle ribbons bathed in a lively white wine sauce, studded with spicy Italian sausage, bright bell peppers, and fresh herbs. Sound like your kind of dinner?
Why You’ll Love It
- Bold, layered flavors—spicy sausage meets tangy tomatoes and a splash of Chardonnay for depth
- Comfort food with a twist—familiar pasta vibes elevated by fresh basil, parsley, and vibrant peppers
- Eye-catching presentation—reds, yellows, and greens pop on your plate (and your feed)
- Totally flexible—swap in shrimp, add more greens, or even go meatless with plant-based crumbles
Honestly, this isn’t your run-of-the-mill red-sauce routine. Picture a skillet sizzling away on a brisk autumn evening, the aroma of garlic mingling with wine—pretty hard to resist, right?
Timing and Servings
This meal takes about 45 minutes from start to finish, hands-on time included. It serves four generously, so it’s perfect for a family dinner or a laid-back gathering with friends. Leftovers come together beautifully the next day—if you have any left, that is.
Ingredients
- 8 oz pappardelle (or fettuccine/egg noodles)
- 2 tbsp olive oil, plus extra for finishing
- 4 hot Italian sausages, casings removed
- 1 large onion, quartered and thinly sliced
- 1½ tsp salt
- 1 tsp Italian seasoning
- ½ tsp cracked black pepper
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 4 garlic cloves, pressed
- ½ cup white wine (Chardonnay works nicely)
- 28 oz can diced tomatoes, with juice
- 2 tbsp flat-leaf parsley, chopped
- ¼ cup fresh basil, julienned (divide in half)
- Shaved Parmesan, for serving (optional)
Directions
- Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook until just firm to the bite—al dente is the name of the game. Drain, toss with a drizzle of olive oil to keep strands separate, and let it rest in the warm pot.
- Meanwhile, heat 2 tablespoons of olive oil in a roomy skillet over medium-high heat. Once it shimmers, crumble in your sausage. Stir now and then until it’s golden brown and lovely crispy bits form. Lift out with a slotted spoon; set aside.
- In that same pan (no need to wash), slide in the sliced onion. Turn heat to medium and let it soften, 5 minutes or so, stirring occasionally. If it starts sticking, splash in a little more oil. Onion caramelization is pure magic—don’t rush it.
- Sprinkle in salt, Italian seasoning, and cracked pepper. Mix well so each onion ribbon wears that spice blend. Feels simple, but this step sets the stage for everything else.
- Toss in all three bell peppers. Stir for 3–4 minutes until they just tip toward tender. Add garlic, give it a quick stir—just enough time for that signature garlic fragrance to bloom.
- Pour in the white wine to deglaze the pan. Scrape up those brown bits as it sizzles; that’s pure umami right there. Let the alcohol mellow out, about 2 minutes, then pour in the tomatoes with all their juices.
- Return the sausage to the skillet, fold gently, and let the sauce bubble away for 3–4 minutes. You’ll see it thicken and the flavors knit together—like old friends catching up.
- Drizzle in 2–3 tablespoons of olive oil for a silky finish. Stir in chopped parsley and half the basil; hold back the rest for garnish. Fresh herbs at the end brighten everything up.
- Add the cooked noodles straight into the sauce. Grab a pair of tongs and toss until every ribbon is coated in that gorgeous, glossy sauce. Taste and tweak—maybe a pinch more salt or a grind of pepper, depending on how adventurous you’re feeling.
- Serve immediately in shallow bowls. Scatter on the remaining basil and a handful of Parmesan shavings. Finish with a gentle drizzle of olive oil and dig in while it’s hot.
Variations
- Shrimp & Sausage: Stir in peeled, deveined shrimp for a surf-and-turf twist. Cook until pink.
- Vegetarian: Drop in mushrooms, zucchini, or spinach instead of sausage. Or use plant-based crumbles if you’d like that meaty texture.
- Extra Heat: Sprinkle in red pepper flakes or choose the spiciest sausage you can find.
- Creamy Finish: Swirl a splash of heavy cream into the sauce just before serving for a dreamy, silky mouthfeel.
Storage & Reheating Tips
- Refrigerate leftovers in an airtight container for up to 3 days. The sauce soaks into the noodles—yum.
- Freeze the sauce (without pasta) for up to 1 month. Thaw overnight in the fridge before warming.
- Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen things up. Then toss in freshly cooked pasta if the original noodles got too soft.
FAQs
Can I skip the wine? Absolutely. Swap it for extra chicken or veggie broth. You’ll miss a bit of acidity, but the depth stays intact.
What if I can’t find pappardelle? Fettuccine, tagliatelle, or even wide egg noodles work just fine. Go with what feels right at the market.
Is it freezer-friendly? The sauce freezes beautifully. Keep pasta out until you’re ready to serve or it can turn mushy.
How spicy is it? It’s a gentle warmth from the sausage. If you crave more kick, add crushed red pepper flakes or pick up hot Italian links.
Conclusion
There you have it—a pasta recipe that marries comfort with a bit of adventure. Whether it’s a busy weeknight or a weekend feast, these Italian Drunken Noodles will deliver on flavor, simplicity, and that warm-and-cozy feeling we all chase in the kitchen. So grab your skillet, pour yourself a glass of wine, and let every bite transport you straight to la bella Italia.
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.