Name: Italian Drunken Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage (hot or mild); 12 oz pappardelle noodles; 2 tbsp olive oil; 1 yellow onion, chopped; 3 garlic cloves, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 (28 oz) can crushed tomatoes; 1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc); 1 tsp Italian seasoning; 1/2 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 1/4 tsp crushed red pepper flakes (optional); 1/4 cup fresh basil, chopped; Grated Parmesan cheese (for topping)

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Italian Drunken Noodles is a savory, comforting dish that brings together hearty Italian sausage, colorful bell peppers, and wide pappardelle noodles, all tossed in a rich tomato and white wine sauce. Inspired by Thai drunken noodles but reimagined with Italian flavors, this recipe is a perfect weeknight dinner that feels both indulgent and satisfying.

Why You’ll Love This Recipe

I love how this recipe blends bold Italian flavors with a slight nod to Thai-style comfort food. The combination of juicy sausage, vibrant vegetables, and aromatic herbs all simmered in white wine creates a deep, irresistible flavor. It’s simple enough to whip up quickly, yet fancy enough to serve when guests are over. Plus, it’s an excellent way to use up pantry staples like pasta and canned tomatoes.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Italian sausage (hot or mild)
Pappardelle noodles (or any wide noodle)
Olive oil
Yellow onion
Garlic cloves
Red bell pepper
Yellow bell pepper
Crushed tomatoes (canned)
Dry white wine
Fresh basil
Italian seasoning
Salt
Black pepper
Crushed red pepper flakes (optional)
Parmesan cheese (for topping)

Directions

I start by boiling a large pot of salted water and cooking the pappardelle noodles until al dente. I drain and set them aside.
In a large skillet, I heat olive oil over medium heat and brown the Italian sausage, breaking it up with a spoon until fully cooked. I remove the sausage and set it aside.
In the same skillet, I sauté chopped onions and sliced bell peppers until they’re tender and slightly caramelized.
I add minced garlic and cook for another minute before deglazing the pan with white wine, scraping up all the flavorful bits.
I stir in the crushed tomatoes, Italian seasoning, red pepper flakes (if I want heat), and salt and pepper. I let it simmer for about 10-15 minutes.
I return the sausage to the skillet, toss in the cooked noodles, and mix until everything is well combined and heated through.
Just before serving, I sprinkle in freshly chopped basil and top with grated Parmesan cheese.

Servings and timing

This recipe serves 4 people generously. From start to finish, it takes about 35–40 minutes to prepare and cook, making it a perfect choice for busy evenings.

Variations

I sometimes switch up the protein by using ground turkey or chicken sausage instead of traditional Italian sausage. If I want to keep it vegetarian, I leave out the meat altogether and add mushrooms for a savory bite. I also occasionally add spinach or zucchini for an extra serving of vegetables. For a spicier version, I add more red pepper flakes or use hot Italian sausage.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I add a splash of water or broth to loosen the sauce and warm it over medium heat on the stovetop or in the microwave until hot. The flavors often deepen the next day, making it even more delicious.

FAQs

What type of wine works best for Italian drunken noodles?

I usually go with a dry white wine like Pinot Grigio or Sauvignon Blanc. These wines add brightness and acidity without overpowering the dish.

Can I use a different type of pasta?

Yes, I can substitute with fettuccine, tagliatelle, or even spaghetti if pappardelle isn't available. The wide noodles, however, hold the sauce beautifully.

Is this dish spicy?

It depends on how I make it. If I use hot Italian sausage and extra red pepper flakes, it definitely has a kick. For a milder version, I stick with mild sausage and skip the chili flakes.

Can I make this recipe ahead of time?

Absolutely. I often make it earlier in the day and reheat it when ready to serve. The flavors meld beautifully after sitting for a bit.

What can I serve with Italian drunken noodles?

I like to serve it with a simple green salad and some crusty bread to soak up the sauce. A glass of wine on the side also pairs perfectly.

Conclusion

Italian Drunken Noodles is one of those fusion dishes that hits all the right notes—comforting, flavorful, and easy to make. I love how it takes simple ingredients and turns them into something special. Whether I’m cooking for myself or feeding a crowd, it’s always a winner on the table.

Italian Drunken Noodles

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Halal

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Description

Italian Drunken Noodles is a savory fusion dish combining hearty Italian sausage, bell peppers, and pappardelle noodles in a rich tomato and white wine sauce. Inspired by Thai drunken noodles but infused with Italian flavors, it's a comforting and flavorful meal perfect for busy weeknights or casual entertaining.

Instructions

Boil a large pot of salted water and cook the pappardelle noodles until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Brown the Italian sausage, breaking it up with a spoon until fully cooked. Remove and set aside.
In the same skillet, sauté the chopped onion and sliced bell peppers until tender and slightly caramelized.
Add minced garlic and cook for another minute. Deglaze the pan with white wine, scraping up any browned bits.
Stir in the crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 10–15 minutes.
Return the sausage to the skillet. Add the cooked noodles and toss to combine until everything is heated through.
Garnish with chopped basil and top with grated Parmesan cheese before serving.