Here’s a delicious, rustic, and hearty Italian Drunken Noodles recipe — a fusion dish that blends the wide noodles of Thai drunken noodles with bold Italian flavors like sausage, tomatoes, and basil. It’s savory, satisfying, and perfect for weeknight dinners.
🍝 Italian Drunken Noodles
Ingredients (Serves 4):
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12 oz wide egg noodles (or pappardelle/fettuccine)
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1 lb Italian sausage (mild or spicy), casings removed
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1 tbsp olive oil
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1 onion, thinly sliced
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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4 cloves garlic, minced
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1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
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1 can (14.5 oz) diced tomatoes, with juices
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1/4 tsp crushed red pepper flakes (optional for heat)
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Salt and black pepper to taste
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1/3 cup fresh basil, chopped
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Freshly grated Parmesan cheese (for serving)
🥄 Instructions:
1. Cook the Noodles:
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Bring a large pot of salted water to a boil.
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Cook the egg noodles according to package instructions. Drain and set aside.
2. Brown the Sausage:
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In a large skillet or sauté pan, heat olive oil over medium-high heat.
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Add the sausage and cook, breaking it up with a spoon, until browned and fully cooked. Remove sausage with a slotted spoon and set aside.
3. Sauté the Vegetables:
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In the same skillet, add sliced onion and bell peppers. Sauté for 5–6 minutes until softened.
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Add garlic and red pepper flakes; cook for another 30 seconds until fragrant.
4. Deglaze with Wine:
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Pour in the white wine and scrape up any browned bits from the pan.
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Let simmer for 2–3 minutes until the alcohol reduces slightly.
5. Add Tomatoes and Simmer:
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Stir in the diced tomatoes with their juices.
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Return the sausage to the pan.
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Season with salt and black pepper.
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Let everything simmer together for 5–7 minutes.
6. Toss with Noodles:
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Add the cooked noodles to the sauce and toss until well combined and coated.
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Stir in fresh basil just before serving.
7. Serve:
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Serve hot, topped with Parmesan cheese and extra basil if desired.
🔁 Variations:
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Use ground turkey or chicken for a lighter version.
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Add a splash of cream for a richer, rosé-style sauce.
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For extra vegetables, toss in spinach, zucchini, or mushrooms during the sauté step.