This Italian Drunken Noodles recipe is a bold and flavorful twist on the classic Thai dish, infused with Italian ingredients like spicy sausage, bell peppers, and a rich tomato-wine sauce. Made with wide egg noodles, this dish is the perfect balance of heat, sweetness, and savory goodness, making it an easy and satisfying weeknight meal.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: ~450-500 kcal per serving
Ingredients
- 12 oz egg noodles or pappardelle
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dry white wine (or chicken broth)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1/2 cup chicken broth
- 1/4 cup fresh basil, chopped
- 1/2 cup grated parmesan cheese (for garnish)
Instructions
1. Cook the Noodles: Bring a large pot of salted water to a boil and cook the egg noodles until al dente. Drain and set aside.
2. Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles. Remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the onion and cook until soft, about 2 minutes. Stir in the garlic, bell peppers, red pepper flakes, oregano, basil, salt, and black pepper. Cook for another 3-4 minutes until the peppers are tender.
4. Deglaze with Wine: Pour in the white wine and stir, scraping up any browned bits from the pan. Let it simmer for 2 minutes until slightly reduced.
5. Simmer the Sauce: Add the diced tomatoes (with juices) and chicken broth. Stir well and let the sauce simmer for 5 minutes, allowing the flavors to meld.
6. Combine Everything: Return the cooked sausage to the skillet and toss in the cooked noodles. Stir to coat everything in the sauce. Let it cook for another minute, then remove from heat.
7. Garnish & Serve: Sprinkle with fresh basil and parmesan cheese. Serve hot and enjoy!
Tips & Variations
- Make It Spicier: Use hot Italian sausage and extra red pepper flakes.
- Swap the Protein: Try ground turkey, chicken, or even shrimp instead of sausage.
- Low-Carb Option: Use zucchini noodles or spaghetti squash instead of pasta.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
These Italian Drunken Noodles are rich, flavorful, and easy to make—perfect for when you want a comforting yet elevated pasta dish!
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Italian Drunken Noodles
- Total Time: 35 minutes
Description
This Italian Drunken Noodles recipe is a bold and flavorful twist on the classic Thai dish, infused with Italian ingredients like spicy sausage, bell peppers, and a rich tomato-wine sauce. Made with wide egg noodles, this dish is the perfect balance of heat, sweetness, and savory goodness, making it an easy and satisfying weeknight meal.
Ingredients
- 12 oz egg noodles or pappardelle
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dry white wine (or chicken broth)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1/2 cup chicken broth
- 1/4 cup fresh basil, chopped
- 1/2 cup grated parmesan cheese (for garnish)
Instructions
1. Cook the Noodles: Bring a large pot of salted water to a boil and cook the egg noodles until al dente. Drain and set aside.
2. Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles. Remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the onion and cook until soft, about 2 minutes. Stir in the garlic, bell peppers, red pepper flakes, oregano, basil, salt, and black pepper. Cook for another 3-4 minutes until the peppers are tender.
4. Deglaze with Wine: Pour in the white wine and stir, scraping up any browned bits from the pan. Let it simmer for 2 minutes until slightly reduced.
5. Simmer the Sauce: Add the diced tomatoes (with juices) and chicken broth. Stir well and let the sauce simmer for 5 minutes, allowing the flavors to meld.
6. Combine Everything: Return the cooked sausage to the skillet and toss in the cooked noodles. Stir to coat everything in the sauce. Let it cook for another minute, then remove from heat.
7. Garnish & Serve: Sprinkle with fresh basil and parmesan cheese. Serve hot and enjoy!
Notes
- Make It Spicier: Use hot Italian sausage and extra red pepper flakes.
- Swap the Protein: Try ground turkey, chicken, or even shrimp instead of sausage.
- Low-Carb Option: Use zucchini noodles or spaghetti squash instead of pasta.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~450-500 kcal per serving