Italian drunken noodle recipe

Here’s a delicious recipe for Italian Drunken Noodles, a fusion dish that blends the bold flavors of Italian sausage, bell peppers, tomatoes, and herbs with wide noodles — a twist on the Thai classic. Despite the name, it’s not Thai; the “drunken” part typically refers to the use of wine and the bold, saucy flavor.

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🇮🇹 Italian Drunken Noodles

🍝 Ingredients (Serves 4)

• 8 oz. wide egg noodles (or pappardelle/fettuccine)

• 1 lb Italian sausage (sweet or hot, removed from casing)

• 2 tablespoons olive oil

• 1 small yellow onion, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 3 cloves garlic, minced

• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

• 1 (14.5 oz) can diced tomatoes (with juices)

• 1/4 tsp red pepper flakes (optional, for heat)

• 1 teaspoon Italian seasoning

• Salt & pepper, to taste

• Fresh basil, chopped (for garnish)

• Parmesan cheese, grated (for serving)

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🔪 Instructions

1. Cook the Noodles

   • Boil egg noodles in salted water until al dente. Drain and set aside. Reserve 1/4 cup pasta water.

2. Cook the Sausage

   • In a large skillet over medium-high heat, add olive oil.

   • Add sausage and cook until browned and crumbled, about 6–8 minutes. Remove and set aside.

3. Sauté the Vegetables

   • In the same skillet, add a little more olive oil if needed.

   • Sauté onions and bell peppers until soft and slightly caramelized, about 5–6 minutes.

   • Add garlic and red pepper flakes; cook 1 more minute.

4. Deglaze with Wine

   • Pour in the white wine, scraping up any browned bits. Simmer 2–3 minutes until slightly reduced.

5. Add Tomatoes & Seasoning

   • Stir in diced tomatoes (with juice), Italian seasoning, and cooked sausage. Simmer for 5–10 minutes to blend flavors.

6. Combine with Noodles

   • Add cooked noodles to the sauce and toss to coat.

   • If it’s too thick, add a splash of reserved pasta water.

7. Taste and Adjust

   • Season with salt and pepper as needed.

8. Serve

   • Garnish with fresh basil and Parmesan.

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🍷 Pairing

Goes great with a glass of dry white wine or even a light red like Chianti.

Would you like a vegetarian version, or tips on using other proteins (like chicken or shrimp)?