Italian Drunken Noodles pair tender pappardelle with spicy Italian sausage, colorful bell peppers, and a hint of white wine for a unique, delightful sauce. Fresh and salty elements harmonize in this dish, which includes rich, spicy, and fresh flavors as herbs and tomatoes assure that this meal is pleasurable to consume. With an Italian twist, it’s a pasta night.

Vibrant flavor combinations are caused by the Italian Drunken Noodles:

Every bite is filled with rich, fragrant flavors because of the Italian sausage, white wine, and fresh herbs.

Beautiful to serve: Colorful peppers and basil make this meal visually appealing and a great addition to a dinner party. Comforting meals of elegance: It feels delightfully warm since the major component is so delightful while the wine and basil add a smidge of elegance.

Quick and Easy : Despite its high-quality taste, this meal is ready in under an hour with a few easy steps.

Customizable: You can easily change the pasta or toss in some extra veggies for a tasty vegetarian alternative.

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Key Ingredients:

Pappardelle Noodles

Perfect for Sauces: Pappardelle’s wide, flat shape holds onto the sauce beautifully, but for a substitution, egg noodles or fettuccine can also work.

Cooking Note: Cook the noodles only until very al dente, or they won’t stand up to getting tossed in the sauce.

Italian Sausage

Hot Italian Sausage: Hot Italian sausage adds just a hint of spice, but if you don’t want any heat at all, you can use mild or sweet Italian sausage.

Note: For a lighter version, use turkey or chicken sausage. For a vegetarian spin, try plant-based sausage or leave the meat out and add extra vegetables.

Bell Peppers

Use Different Colors: Red, yellow and orange peppers add sweetness and make the dish vibrant and colorful.

Substitutes: Bell peppers can be swapped out for zucchini or mushrooms in this recipe.

White Wine

Braises Flavor: Chardonnay is an excellent option because its level of acidity and fruitiness on the palate work to deepen the sauce.

Alternatively: For an alcohol-free version, replace the wine with additional chicken or vegetable broth.

Diced Tomatoes

Adds Texture and Acidity: Canned diced tomatoes in juice give the right amount of acidity to cut the richness of the sausage and the olive oil.

Substitution: Crushed tomatoes work well, as well, if you’d prefer a smoother sauce.

Fresh Herbs

Basil and Parsley: Fresh basil and flat-leaf parsley add brightness and refreshing aroma to the dish. Add half when you are cooking and half as a garnish for the best taste.

Other Options: If you can’t get basil, fresh thyme or rosemary will work beautifully.

Full ingredients list with quantities and instructions in the recipe card below

Instructions

Step 1: Cook the Pasta

Cook the Pappardelle: Refer to package directions to cook the pappardelle noodles until al dente. Drain and set aside, keeping warm in the pot with the lid on, or toss with a little olive oil to keep from sticking.

Step 2: Heat the Pan

Heat the Oil: Set a large pan over medium-high heat. Add 2 tablespoons olive oil, and heat until shimmering.

Step 3: Cook the Sausage

Crumble the sausage: When the pan is hot, add the sausage and break it up as it cooks. Later stir until browned on all sides. Using a slotted spoon, remove the sausage and set aside.

Step 4: Cook the Onions

Cook the onions: Add the sliced onions to the pan with the drippings from the sausage. Cook, stirring occasionally, for about 5 minutes, until the onions are golden and caramelized. If your pan needs it, add more olive oil to avoid sticking.

Step 5: Season the Onions

Season the onions: Add 1½ teaspoons salt, 1 teaspoon Italian seasoning, ½ teaspoon cracked black pepper to the onions. Stir well to combine.

Step 6: Then stir in the bell peppers and garlic

Add the bell peps: Add sections of red, yellow, and orange bell peps. Cook, stirring, for 3-4 minutes, until slightly softened.

Add the Garlic: Press or mince the cloves of garlic, adding them to the pan. Give it a stir and let cook for 1-2 minutes or until fragrant.

Step 7: Incorporate the Wine and Tomatoes

Pour in the white wine, using it to deglaze the pan and scrape up browned bits on the bottom. Cook just until the alcohol has evaporated slightly, 2 minutes.

Add the Tomatoes: Stir in the diced tomatoes with their juice.

Return the Sausage: Add back the browned sausage to the pan and fold to combine.

Simmer: Add in the simmer for 3-4 minutes, allowing the flavors to meld. The sauce will thicken a little.

Step 8: Finish the Sauce

Drizzle Some Olive Oil: Add 2-3 tablespoons of olive oil for a silky, rich mouthfeel.

Add Herbs: Gently fold in 2 tablespoons chopped parsley and half the julienned basil.

Step 9: Combine with Noodles

Add the Noodles: With tongs, carefully add the cooked pappardelle noodles to the sauce, tossing to coat evenly.

Taste and Season: Add more salt or pepper to taste.

Step 10: Serve

Plate the Noodles: Serve the noodles into individual bowls.

Garnish: Add remaining basil, Parmesan shavings, and drizzle with olive oil.

Serving Suggestions:

Italian Drunken Noodles are delicious on their own, however it can also be paired with the following sides to make the meal complete:

Garlic Bread: Pair with fresh garlic bread sticks or a rustic Italian loaf to mop up the sauce.

Green Salad: A simple salad of mixed greens with a light vinaigrette gives a refreshing contrast.

Roasted Veggies: Serve alongside roasted asparagus or zucchini for a healthy side.

Wine Pairing: Italian Red- Chianti or Sangiovese

Storage and Reheating Tips:

This dish is ideal for meal prep and leftovers:

Refrigeration: Leftover Italian Drunken Noodles can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing: You can freeze this pasta dish without the noodles for up to 1 month. Thaw in the refrigerator overnight and reheat, cooking fresh noodles before serving.

Reheat: In a skillet over medium heat, adding a splash of water or broth to loosen the sauce, until warmed through.

Variations to Try:

Add your own twist and try these tasty variations:

Shrimp and Sausage Drunken Noodles: Toss in cooked shrimp with the sausage for a seafood variation.

Vegetarian Drunken Noodles: Replace the Italian sausage with plant-based sausage or extra vegetables such as mushrooms, zucchini or spinach.

Spicy Drunken Noodles: Include red pepper flakes or substitute hot Italian sausage for added heat.

Creamy Drunken Noodles: Stir in a splash of heavy cream at the end for a rich, creamy sauce.

Conclusion:

Italian Drunken Noodles deliver all the comforting aspects of pasta with heavy doses of Italian flavor for a dish that’ll leave a lasting impression. This dish makes a delicious and well-satisfying meal that’s perfect for both special occasions and family dinners, with the mixture of white wine, Italian sausage, fresh herbs, and vibrant bell peppers. Hope you enjoy this unique take on a pasta classic!