Why You’ll Love This Recipe
Italian Drunken Noodles are a bold, flavor-packed twist on a Thai classic, combining Italian sausage, bell peppers, onions, and wide egg noodles in a rich tomato-wine sauce. It’s the ultimate comfort food—hearty, spicy, and incredibly satisfying. Perfect for weeknight dinners or special occasions, this dish brings together the best of Italian and Thai-inspired flavors in one easy skillet meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
wide egg noodlesItalian sausage (mild or spicy)olive oilonionbell peppers (red, yellow, or green)garlicdiced tomatoes (canned or fresh)white or red winesalt and pepperItalian seasonings (oregano, basil, thyme)crushed red pepper flakesfresh parsley or basil (for garnish)
directions
Cook egg noodles according to package directions until al dente, then drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add Italian sausage (removed from casing if necessary) and cook until browned, breaking it apart with a spoon.
Add chopped onions, bell peppers, and garlic to the skillet. Cook until vegetables are softened.
Pour in the wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Add diced tomatoes, Italian seasonings, salt, pepper, and crushed red pepper flakes. Stir well and let simmer for 10 minutes to thicken slightly.
Add the cooked noodles to the sauce and toss everything together until well combined and heated through.
Garnish with chopped fresh parsley or basil before serving.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Use ground turkey or chicken for a leaner version.
Substitute gluten-free noodles for a gluten-free option.
Add spinach or kale for extra greens.
Use red wine for a deeper, richer flavor profile.
Top with grated Parmesan cheese for extra indulgence.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or in the microwave until hot, adding a splash of water or wine if needed to loosen the sauce.For longer storage, freeze for up to 2 months and thaw in the fridge before reheating.
FAQs
Why is it called “Drunken” Noodles?
The name comes from the addition of wine, not from actual intoxication—it simply refers to the bold, spicy flavors.
Can I make this non-alcoholic?
Yes, substitute wine with chicken or vegetable broth.
What kind of wine works best?
Dry white wine like Pinot Grigio or a light red like Chianti works great.
Can I use jarred pasta sauce instead of diced tomatoes?
Yes, though the flavor will be richer and slightly different.
What’s the best type of noodle to use?
Wide egg noodles or pappardelle work best for holding the hearty sauce.
Is this dish spicy?
It can be! Adjust the crushed red pepper flakes to your preferred spice level.
Can I make this vegetarian?
Yes, use plant-based sausage and skip the wine or use veggie broth.
Do I need to drain the sausage?
If there’s excess grease, yes—otherwise, keep a little for flavor.
Can I add cheese?
Yes, shredded mozzarella or a sprinkle of Parmesan is delicious on top.
Is this good for meal prep?
Absolutely—it reheats well and the flavors deepen over time.
Conclusion
Italian Drunken Noodles are a delicious, creative fusion dish that combines the richness of Italian cooking with the bold flair of drunken noodles. With savory sausage, tender noodles, and a zesty tomato-wine sauce, this recipe delivers restaurant-quality flavor with weeknight convenience. Whether you’re looking to spice up your pasta routine or impress guests, it’s a guaranteed hit.
Print
Italian Drunken Noodles
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sauté
- Cuisine: Italian Fusion
- Diet: Low Lactose
Description
A hearty fusion pasta dish combining spicy Italian sausage, colorful peppers, wide noodles, and a wine-tomato sauce brightened with fresh herbs.
Ingredients
- 8 oz pappardelle or other wide egg noodles
- 1 lb Italian sausage (spicy or mild), casings removed
- 2 Tbsp olive oil
- 1 large onion, thinly sliced
- 3 bell peppers (red, yellow, orange), thinly sliced
- 3–4 cloves garlic, minced
- ½ tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ½ tsp black pepper
- ½ cup dry white wine (Pinot Grigio or Chardonnay)
- 1 can (14–28 oz) diced or crushed tomatoes (undrained)
- ¼ cup fresh basil, chopped or julienned
- 2 Tbsp fresh parsley, chopped (optional)
- ¼ cup freshly grated Parmesan, for garnish
Instructions
- Cook noodles in salted boiling water until al dente; drain, reserving ½ cup pasta water.
- Heat olive oil in a large skillet over medium heat. Add sausage and brown, breaking into crumbles; remove and set aside.
- In same skillet, sauté onion until softened (~5 min), then add garlic, Italian seasoning, red pepper flakes, salt and pepper; cook 1 min until fragrant.
- Add sliced peppers and cook ~2–3 min until slightly tender.
- Pour in wine and scrape browned bits; simmer until reduced by half (~5 min).
- Stir in tomatoes (with juices) and return sausage; simmer ~10 min to meld flavors.
- Add noodles and toss to coat; if sauce is too thick, loosen with reserved pasta water.
- Stir in basil and parsley, cook 1–2 min. Season to taste.
- Serve topped with Parmesan and additional basil.
Notes
- Adjust red pepper flakes to taste for spiciness.
- You can swap in chicken or turkey sausage, or omit for vegetarian (add mushrooms/zucchini).
- For extra depth, use fire‑roasted tomatoes.
- Leftovers keep 3–5 days; reheat with a splash of wine or broth.