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: As pappardelle cooks, boil it according to package directions until al dente. Drain and return to the pot, cover and keep warm, or tumble with some olive oil to keep it from sticking.

Step 2: Heat the Pan

Heat the Oil Heat a large pan over medium-high heat. Add 2 tablespoons olive oil and heat to shimmering.

Step 3: Cook the Sausage

Crumble the sausage: Once the pan is hot, add the sausage, breaking it apart as it cooks. Stir again until browned on all sides. With a slotted spoon, remove the sausage and reserve.

Step 4: Cook the Onions

Sauté the onions: Add the sliced onions to the skillet with the sausage drippings. Lower heat to medium-high and cook, stirring occasionally, until onions are golden and caramelized,about 5 minutes. A little more olive oil to keep things from sticking, if you need it.

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 cooked pappardelle noodles to the sauce, taking care to use tongs to toss the noodles through the sauce until evenly coated. Taste the dish, and add more salt or freshly ground pepper to taste.

To serve, place the noodles in shallow serving bowls, evenly portioning between them. Serve at once, and warm.

Garnish: The rest of the basil, shavings of Parmesan, and olive oil.

Serving Suggestions:

Italian Drunken Noodles are tasty as is, but can also be served with any of the next sides to round out the meal:

Garlic Bread: Accompany with fresh garlic bread sticks or a rustic Italian loaf for mopping up the sauce.

Green salad: Simple salad of mixed greens, lightly dressed with a vinaigrette, makes a refreshing foil.

Roasted Veggies: Roasted asparagus or roasted zucchini are great healthy sides.

Curries give you exploding flavour, but they often need a cleansing palate to balance out the spices and richness.

Storage and Reheating Tips:

It’s perfect for meal prep and leftovers — this dish:

Refrigeration: Store leftovers of the Italian Drunken Noodles in an airtight container in the refrigerator for up to 3 days.

Freezing: This casserole (without the pasta) can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat, cooking fresh noodles before serving.

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

Variations to Try:

Try these delicious twists on your own:

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

Vegetarian Drunken Noodles: Omit the Italian sausage, and use plant-based sausage, or some extra vegetables instead, such as mushrooms, zucchini or spinach.

Spicy Drunken Noodles: Add red pepper flakes or use hot Italian sausage for heat.

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

Conclusion:

Italian Drunken Noodles get you all of the comforting goodness of pasta with a heavy hit of Italian flavor for a dish that packs a punch. 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!