Description
These Italian Drunken Noodles are a one‑pan pasta meal featuring wide egg noodles tossed with spicy or mild Italian sausage, sautéed bell peppers, tomatoes, garlic and herbs, finished with a splash of wine for that “drunken” twist. Hearty, bold and satisfying.
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
Instructions
- Cook noodles in salted, boiling water until al dente. Drain, reserving ½ cup pasta water; set noodles aside.
- In a large skillet, heat olive oil over medium‑high. Add Italian sausage and cook until browned and cooked through, breaking it into pieces. Remove sausage and set aside.
- In the same skillet, add onion and bell peppers; sauté until softened and slightly caramelized (about 4–5 minutes). Add garlic and crushed red pepper flakes and cook for another 30 seconds.
- Pour in wine and scrape the bottom of the pan to deglaze; let it reduce slightly (~2–3 minutes).
- Add tomatoes (with their juices) and stirred sausage back to the pan. Season with salt and pepper. Simmer for 8‑10 minutes.
- Add cooked noodles and toss to coat, adding reserved pasta water if the sauce is too thick.
- Remove from heat, stir in fresh herbs, then serve immediately with a sprinkle of grated Parmesan.
Notes
- Use your favorite wide‑ribbon pasta (pappardelle, tagliatelle) for best sauce cling. :contentReference[oaicite:0]{index=0}
- You can skip the wine and use broth plus a splash of balsamic or lemon juice if you prefer no alcohol. :contentReference[oaicite:1]{index=1}
- For a milder dish, use mild Italian sausage and omit red pepper flakes. :contentReference[oaicite:2]{index=2}
- Leftovers store well in the fridge for up to 3–4 days; reheat gently with a splash of pasta water to restore texture. :contentReference[oaicite:3]{index=3}
Nutrition
- Serving Size: 1 plate
- Calories: ≈ 650
- Sugar: 8g
- Sodium: 810mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
