Craving something that brings bold Italian flavors with a touch of worldly inspiration? Meet Italian drunken noodles—a delicious twist on the classic Thai dish.
This quick and easy pasta dinner combines chewy pappardelle, savory Italian sausage, and a medley of vibrant veggies in a rich, tomato-based sauce.
It’s vibrant, little spicy, and cozy and indulgent in all the right ways.
Plus, it’s one of those dishes that makes your kitchen smell ridiculously good while you’re cooking. And how can you beat that?
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Why You'll Love These Italian Drunken Noodles
Packed with Flavor: Savory sausage, tender peppers, and a rich tomato sauce with just a hint of white wine. It doesn't get any better than that!
Easy to Make: Simple steps and one skillet recipes make this dish weeknight-friendly.
Restaurant-Quality: Casual weeknight dinners, date nights, or special gatherings…impress your guests with a dish that feels fancy but is easy to prepare.
Customizable: Adjust the red pepper flakes to suit your spice preference, add some extra veggies, or swap in ground beef or chicken.
Ingredients
- Pappardelle Pasta: Wide, ribbon-like pasta that holds the sauce so well. You can also use fettuccine.
- Italian Sausage: Choose mild or spicy and don't forget to remove the casings if using links.
- Veggies: A colorful medley of onions for sweetness, garlic for aroma, and bell peppers for crunch.
- Herbs & Spices: A simple blend of Italian seasoning, red pepper flakes, salt and pepper.
- Dry White Wine: Adds acidity and complexity to the sauce while tying in the “drunken” element.
- Canned Diced Tomatoes: Forms the base of the sauce. For extra depth and smokiness, use fire-roasted tomatoes.
- Parmesan Cheese: For garnish. It adds a touch of salty, nutty richness that elevates every forkful.
- Fresh Basil Leaves: A fresh, aromatic garnish that adds a classic Italian touch.
How to Make Italian Drunken Noodles
Whether it’s for a cozy dinner or a special occasion, this dish strikes the ideal balance between rustic charm and refined elegance.
Pair it with your favorite glass of wine, and you’ve got yourself an irresistible meal worth savoring. And believe it or not, it's ready in under an hour.
1. COOK the sausage, breaking it into crumbles, in a skillet over medium heat. Remove to a plate and set aside.
2. SAUTÉ the onion for 5 minutes until softened. Add the garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant.
3. ADD the bell peppers and cook for 2-3 minutes until tender. Pour in the white wine, scraping up browned bits. Simmer until reduced by half, about 5 minutes.
4. STIR in the diced tomatoes and return the sausage to the skillet. Reduce heat to low and simmer for 10 minutes, stirring often. Adjust seasoning if needed.
5. BOIL salted water in a large pot. Cook the pasta until al dente per package instructions. Reserve 1/2 cup of pasta water and drain.
6. TOSS the pasta in the skillet with the sauce. Add reserved pasta water, a little at a time, to reach desired consistency.
7. GARNISH with Parmesan and fresh basil. Serve immediately and enjoy!
Tips For the Best Italian Drunken Noodles
Drunken noodles are one of my favorite Asian dishes. But this Italian version is such a tasty twist!
I admit, it’s not quite like the Thai version, but it’s equally delish.
And if you really want it to hit the spot, I recommend reading these tips:
- Try other pasta. Aside from pappardelle, you can use tagliatelle, linguine, or even rigatoni. All these pasta shapes hold the sauce well.
- Use a dry wine. A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the dish without overpowering flavors. Use chicken stock if you don't like the taste of wine.
- Upgrade the tomatoes. For a delightful smoky depth of flavor, use canned fire-roasted diced tomatoes.
- Season as you go. Season each component (vegetables, sausage, and sauce) lightly as you cook. This is a simple trick for getting the most flavor.
- Adjust the spice level. Add the red pepper flakes to taste. For a milder dish, you can omit them altogether.
- Grate the cheese. Always use freshly grated cheese for the best flavor.
- Make it your own! Swap the Italian sausage with ground turkey or chicken. For vegetarian versions, omit the sausage. You can also add mushrooms, eggplant, or zucchini.
How to Store
Leftover Italian drunken noodles are the best! I swear, they taste even better the next day.
To Store: Place cooled leftovers in an airtight container and refrigerate for 3-5 days.
To Reheat: Reheat leftovers in a covered skillet over medium heat, adding a splash of wine or chicken broth if needed. You can also microwave in 30-second intervals, stirring between rounds, until warmed through.
Note: I don't recommend freezing leftovers as the pasta will likely turn mushy after thawing.
More Delicious Pasta Dinners to Try
Chicken Pot Pie Pasta
Marry Me Shrimp Pasta
Scallop and Shrimp Pasta
Pasta alla Gricia
Italian Drunken Noodles
4
servings15
minutes30
minutes620
kcalThese Italian drunken noodles feature chewy pasta, Italian sausage, and vegetables in a wine-infused tomato sauce. It’s quick, easy, and insanely good!
Ingredients
2 tablespoons olive oil
1 pound Italian sausage (mild or spicy)
1 medium onion, thinly sliced
3-4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
1/2 teaspoon black pepper
3 large bell peppers (red, yellow, and orange), thinly sliced
1/2 cup dry white wine
1 (14 ounces) can diced tomatoes
8 ounces pappardelle pasta (or fettuccine)
1/3 cup freshly grated Parmesan cheese, for garnish
Fresh basil leaves, chopped, for garnish
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles. Remove from the skillet and set aside.
- In the same skillet, sauté the onions for about 5 minutes until softened. Add the garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 1 minute, until fragrant.
- Stir in the bell peppers and cook for 2-3 minutes until tender. Then, pour the white wine into the skillet, scraping up any browned bits from the bottom. Simmer until reduced by half, about 5 minutes.
- Stir in the diced tomatoes and return the sausage to the skillet. Reduce the heat to low and simmer for 10 minutes, stirring often. Taste and adjust the seasoning with salt and black pepper as needed.
- While the sauce cooks, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook until just al dente per the package instructions. Reserve 1/2 cup of pasta water and drain. Set aside.
- Add the cooked pasta to the skillet, tossing gently to coat in the sauce. If the mixture seems dry, stir in the reserved pasta water a little at a time to reach your desired consistency.
- Garnish with freshly grated Parmesan cheese and chopped fresh basil. Serve immediately and enjoy!
Notes
- A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the dish without overpowering flavors. Use chicken stock if you don't like the taste of wine.
- Swap the Italian sausage with ground turkey or chicken. For vegetarian versions, omit the sausage. You can also add mushrooms, eggplant, or zucchini.
1 Comments
Thank you so much ….my family including my husband’s family…. loved it….next time… will double the recipe next time they wanted seconds !! Absolutely ONE of the best recipes…. It’s a must!
Thanks so much it’s a keeper!
💕