Name: Italian Drunken Noodles
Prep time: 10 min
Cook time: PT-489734H21M15S
Total time: PT-489734H21M15S
Cuisine: Italian‑Fusion
Ingredients: 12 oz wide egg noodles or pappardelle; 1 lb Italian sausage (spicy or mild), casing removed or links sliced; 2 Tbsp olive oil; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 2 bell peppers (red or yellow), sliced; 1 (14.5 oz) can crushed or diced tomatoes; ½ cup dry white wine or red wine (or broth if skipping alcohol); ¼ tsp crushed red pepper flakes (optional); Salt and freshly ground black pepper, to taste; Fresh basil or Italian parsley, chopped (for garnish); Grated Parmesan cheese, for serving

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Italian drunken noodles are one of my favorite one-pan meals—hearty, bold, and packed with rustic Italian flavor. This dish features wide pasta noodles tossed with spicy Italian sausage, bell peppers, tomatoes, and fragrant herbs, all brought together with a splash of wine for that “drunken” twist. It’s a flavorful, comforting meal that always satisfies.

Why You’ll Love This Recipe

I love how this dish is both cozy and lively. The pasta soaks up all the juicy, herbed tomato sauce, while the wine adds depth that makes the whole dish taste like it’s been simmering all day. It’s quick to make, uses simple ingredients, and only takes one skillet and one pot. The combination of spicy sausage, sweet bell peppers, and garlic is always a win for me—and the leftovers taste even better the next day. Italian Drunken Noodles

Ingredients

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

Wide egg noodles or pappardelle
Italian sausage (spicy or mild), casing removed
Olive oil
Onion, thinly sliced
Garlic, minced
Bell peppers (red, yellow, or orange), sliced
Crushed tomatoes or diced tomatoes
Dry white wine or red wine
Fresh basil or Italian parsley
Crushed red pepper flakes (optional)
Salt and black pepper
Grated Parmesan cheese (for serving)

Directions

I start by cooking the noodles in salted boiling water until al dente. I drain and set them aside, reserving a bit of the pasta water.
In a large skillet, I heat olive oil and cook the Italian sausage until browned and fully cooked, breaking it into crumbles. I remove it from the pan and set it aside.
In the same pan, I add more olive oil if needed and sauté the onions and bell peppers until soft and slightly caramelized. Then I stir in the garlic and red pepper flakes.
I pour in the wine, scraping the bottom of the pan to release any browned bits. I let it simmer for a couple of minutes to reduce slightly.
I add the tomatoes and cooked sausage back to the skillet, season with salt and pepper, and let it simmer for 10–15 minutes.
I toss in the cooked noodles, adding a splash of pasta water if needed to loosen the sauce.
I finish with chopped basil or parsley and a sprinkle of Parmesan before serving.

Servings and timing

This recipe serves 4 and takes about 35–40 minutes total—10 minutes for prep and 25–30 minutes to cook.

Variations

I sometimes use ground turkey or chicken sausage for a lighter version.
For extra vegetables, I add zucchini or mushrooms to the sauté.
I switch out the noodles for gluten-free pasta when needed.
A splash of cream at the end makes the sauce rich and velvety.
I’ve made a spicy version with hot sausage and extra red pepper flakes when I want more heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the noodles gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce. I don’t recommend freezing this dish, as the noodles can become mushy once thawed. Italian Drunken Noodles

FAQs

Why is it called “drunken” noodles?

The “drunken” part comes from the splash of wine used in the sauce. It doesn’t make the dish alcoholic—it just adds richness and depth to the flavor.

Can I make this without wine?

Yes, I substitute the wine with chicken or vegetable broth and a splash of balsamic vinegar or lemon juice for acidity. It still turns out delicious.

What kind of wine should I use?

I like using a dry white wine like Pinot Grigio, but red wine like Chianti or Merlot also works well if I want a deeper flavor.

Can I use fresh tomatoes instead of canned?

Yes, I use ripe, chopped fresh tomatoes when they’re in season. I let them cook down a bit longer to build the sauce.

What’s the best noodle for this recipe?

I usually use wide egg noodles or pappardelle. They hold up well to the chunky sauce and give that rustic, comforting texture I love.

Conclusion

Italian drunken noodles are a bold, satisfying twist on pasta night that I always look forward to. With its hearty ingredients, rich tomato-wine sauce, and fresh herbs, this dish delivers big flavor with minimal effort. It’s one of those meals I know will please everyone at the table—and it’s just as good the next day, if not better.