Italian Drunken Noodles Recipe

If you love comfort food with a bold twist, Italian Drunken Noodles is about to become your go-to pasta dish. This vibrant, saucy plate brings together ribbons of tender pappardelle, spicy Italian sausage, colorful bell peppers, and a white wine-tomato sauce that’s bursting with flavor—imagine all your Italian favorites mingling in one ridiculously craveable meal!

Ingredients You’ll Need

The magic of Italian Drunken Noodles comes from a handful of simple ingredients that each play an irresistible role. You’ll find familiar Italian flavors—juicy sausage, sweet bell peppers, fresh herbs—mingling with a cheeky splash of white wine for brightness and depth.

• Pappardelle noodles (8 ounces): These wide, luxurious ribbons soak up every bit of the rich sauce—don’t skimp on quality pasta!
• Olive oil: Adds silkiness and robust flavor for sautéing and drizzling at the end.
• Spicy Italian sausage (4 links, casing removed): The star protein for savory heat and juicy texture.
• Onion (large, quartered and thinly sliced): Caramelizes for natural sweetness and is the backbone of the sauce.
• Salt, Italian seasoning, & black pepper: Essential for seasoning layers and that unmistakable Italian aroma.
• Red, yellow, and orange bell peppers (each cored and thinly sliced): A trio of sweetness and stunning color.
• Garlic (4 cloves, pressed): Brings aromatic depth and warmth to the sauce.
• White wine (½ cup; try Chardonnay): Adds acidity and draws out all those savory pan bits for restaurant-level sauce.
• Diced tomatoes (28 oz can, with juice): The saucy foundation, offering acidity and richness.
• Flat-leaf parsley (2 tbsp, chopped): Fresh and mild, parsley brightens up the finished dish.
• Fresh basil leaves (¼ cup, julienned, divided): Herbaceous, fragrant, and absolutely essential for that Italian finish.

Variations

One of my favorite things about Italian Drunken Noodles is how easy it is to riff on the recipe—don’t be afraid to play! Whether you’re cooking for dietary needs or just want to add a personal twist, there’s plenty of room to make it your own.

• Skip the Sausage: Swap in sautéed mushrooms or a plant-based sausage to keep things vegetarian while preserving that satisfying heartiness.
• Go Gluten-Free: Use your favorite gluten-free wide pasta (like brown rice tagliatelle) for a dish everyone can enjoy.
• Try Red Wine: If you’re out of white, a splash of red wine gives the sauce a richer, deeper flavor—totally delicious.
• Add More Veggies: Toss in zucchini, spinach, or even cherry tomatoes for even more color and nutrition.

How to Make Italian Drunken Noodles

Step 1: Cook the Pappardelle Noodles

Bring a large pot of salted water to a boil and cook your pappardelle according to the package directions. Once al dente, drain thoroughly and set aside, keeping the noodles warm—this helps them eagerly soak up all that amazing sauce that’s coming their way!

Step 2: Brown the Sausage

Heat olive oil in a sizeable heavy pan or braising pot over medium-high heat. Crumble your spicy Italian sausage (leave it in chunky bits for those lovely, juicy bites), browning it for a few minutes. When it’s golden and fragrant, lift it out with a slotted spoon and set it aside so it stays tender while you prep the sauce base.

Step 3: Sauté Onions and Peppers

Add the sliced onions to the pan, letting them caramelize in the sausage drippings until golden and sweet—about 5 minutes, stirring so they don’t burn. Sprinkle in the salt, Italian seasoning, and black pepper, then add the beautiful trio of bell peppers. Sauté together another couple of minutes for a gorgeous, slightly tender medley.

Step 4: Add Garlic, Wine, and Tomatoes

Stir in the pressed garlic and let it bloom just until aromatic (a minute or less). Pour in your white wine and watch it reduce, scraping up any delicious brown bits stuck to the bottom—this is where the magic happens! Once the wine is nearly gone, add your can of diced tomatoes (juice and all).

Step 5: Simmer and Finish the Sauce

Return the browned sausage to the pan and gently fold everything together. Let it all gently simmer for 3–4 minutes to meld into a rich, savory sauce. Finish with a swirl of good olive oil, a sprinkle of parsley, and half the julienned basil for an herbal, silky touch.

Step 6: Toss with Noodles and Serve

Add the hot, drained pappardelle straight into the sauce, tossing gently with tongs so every last ribbon gets coated in those lovely flavors. Taste and adjust the seasoning if you like. To serve, portion into bowls, top with the remaining basil, and (if you’re feeling fancy) a shower of shaved parmesan or a drizzle of olive oil.

How to Serve Italian Drunken Noodles

Garnishes

To make your Italian Drunken Noodles look as gorgeous as they taste, scatter the bowls with the remaining fresh basil and maybe a handful of chopped parsley. For extra richness, a little shaved parmesan or a last drizzle of high-quality olive oil over the top makes this dish restaurant-worthy at home.

Side Dishes

Pair these spicy, saucy noodles with a simple green salad tossed in tangy vinaigrette, or serve with warm slices of crusty Italian bread to help mop up every drop of the luscious tomato-wine sauce. A glass of your favorite dry white wine or a crisp sparkling water rounds out the meal perfectly!

Creative Ways to Present

For special occasions, pile the Italian Drunken Noodles into a big, shallow serving dish and twirl the pappardelle into loose nests with tongs. Add edible flowers or microgreens for a pop of color, or serve individual bowls with a whimsical parmesan crackle “topping” for that cheffy flourish.

Make Ahead and Storage

Storing Leftovers

Store any leftover Italian Drunken Noodles in an airtight container in the fridge for up to three days. The flavors deepen overnight, making the second-day portion every bit as craveable.

Freezing

You can freeze the sauce and sausage separately from the noodles for up to two months—this keeps the pasta from getting too soft. Defrost overnight in the fridge before reheating and tossing together fresh when ready to serve.

Reheating

Gently reheat Italian Drunken Noodles in a skillet over medium-low heat with a splash of broth or water to loosen the sauce, tossing until warmed through. If microwaving, add a little extra olive oil or sauce to keep the noodles glossy and moist.

FAQs

Final Thoughts

Bring some joyful flair to your table with a big bowl of Italian Drunken Noodles—this dish is cozy, lively, and guaranteed to spark smiles. Whether you go classic or add your own spin, it’s the kind of meal everyone looks forward to. Give it a try and let your kitchen fill with irresistible aromas and happy conversation!

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