Main Course

ITALIAN DRUNKEN NOODLES

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.

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!

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Italian Drunken Noodles

A delicious twist on classic pasta, these Italian Drunken Noodles are made with spicy sausage, vibrant bell peppers, and a hint of white wine for added depth. Finished with fresh herbs, this flavorful dish brings a rich Italian-inspired experience to the table.
Course Main Course, Pasta
Cuisine Italian
Keyword Italian drunken noodles, Italian noodles, pappardelle, pasta, sausage pasta
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 550kcal

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.

Notes

This dish is best enjoyed fresh but can be reheated gently with a splash of water to bring back its creamy sauce.

Nutrition

Calories: 550kcal

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