If you’re craving something hearty, bold, and incredibly satisfying, Italian Drunken Noodles might just become your new favorite one-skillet dinner. This fusion recipe takes the best of both worlds — classic Italian sausage, sweet bell peppers, and fragrant herbs — and tosses them with tender pappardelle noodles in a wine-kissed tomato broth that tastes like something from your favorite trattoria. It’s comfort food with a gourmet twist, ready in about 30 minutes.

Despite the name, this dish doesn’t require any complicated prep or obscure ingredients. It’s a weeknight-friendly pasta recipe with weekend-worthy flavor. The wine cooks down into a rich sauce that clings to every ribbon of noodle, delivering a slightly spicy, deeply savory bite that’s hard to resist. Whether you’re entertaining guests or just treating yourself to a cozy dinner, Italian Drunken Noodles checks all the boxes.

This dish is inspired by the bold flavors of Southern Italy — think garlic, basil, red wine, and just a hint of chili — while borrowing the name and some technique from Thai drunken noodles (Pad Kee Mao). The result? A saucy, slurpable, slightly boozy pasta that’s as impressive as it is easy.

What makes this even better is how adaptable it is. You can keep it classic with sausage and peppers, or make it vegetarian, gluten-free, or low-carb with just a few tweaks. Let’s dive in and bring this saucy, rustic pasta to your table tonight.

Why You’ll Love This

• Bold Italian flavors: Red wine, garlic, and herbs create a rich, aromatic sauce.

• Quick & easy: Ready in 30–35 minutes with minimal cleanup.

• Versatile: Works with different proteins, pastas, and even meatless alternatives.

• Comforting & impressive: A perfect fusion dish that feels both cozy and fancy.

Ingredient Notes and Tips

Here’s a quick breakdown of what makes Italian Drunken Noodles sing:

• Pappardelle or wide egg noodles: These absorb the sauce beautifully and hold up to hearty toppings. Fettuccine or tagliatelle also work.

• Italian sausage: Spicy or sweet, your choice. Remove the casings and break it up as it cooks for the best texture.

• Bell peppers: A mix of red, yellow, or orange adds color and sweetness.

• Onions and garlic: The aromatic base that sets the flavor tone.

• White wine: Dry white wine (like Pinot Grigio or Sauvignon Blanc) deglazes the pan and adds that “drunken” depth. Sub with broth if needed.

• Crushed tomatoes: Adds body and richness to the sauce. Use fire-roasted for extra flavor if available.

• Italian seasoning: A mix of dried basil, oregano, and thyme keeps it classic.

• Red pepper flakes: Optional, but adds a nice kick.

Step-by-Step Instructions

1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook 12 oz of pappardelle or wide egg noodles until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Sauté the Sausage
In a large skillet or sauté pan, heat 1 tablespoon olive oil over medium heat. Add 1 lb of Italian sausage (casing removed) and cook, breaking it up with a spoon, until browned and cooked through. Remove and set aside.

3. Cook the Veggies
In the same pan, add a bit more oil if needed. Sauté 1 sliced onion and 2–3 bell peppers (sliced into strips) for 6–8 minutes, until softened and slightly caramelized. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

4. Deglaze with Wine
Pour in ½ cup of dry white wine. Scrape up any browned bits from the bottom of the pan and let the wine reduce for 2–3 minutes.

5. Build the Sauce
Add 1 can (14 oz) crushed tomatoes, 1½ teaspoons Italian seasoning, ½ teaspoon red pepper flakes (if using), salt, and pepper. Return the cooked sausage to the pan and simmer for 8–10 minutes, letting the flavors meld.

6. Combine and Serve
Add the drained pasta to the skillet, tossing gently to coat. Use reserved pasta water as needed to loosen the sauce. Let everything cook together for another 2–3 minutes.

7. Garnish and Plate
Serve hot, topped with freshly grated Parmesan cheese, chopped parsley, or a drizzle of good olive oil. Crusty bread on the side is highly encouraged.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Freeze in individual portions for up to 2 months. Thaw overnight and reheat gently.

• Reheat: Add a splash of water or broth and warm over low heat to prevent the noodles from drying out.

Variations

• Gluten-Free: Use gluten-free pasta and check labels on sausage and wine.

• Add Veggies: Mushrooms, spinach, or zucchini make great additions.

• Make It Creamy: Stir in a splash of heavy cream or a dollop of mascarpone before serving.

• Swap Proteins: Use ground turkey or plant-based sausage for a lighter version.

• No Wine? Sub with low-sodium chicken broth and a splash of lemon juice.

Italian Drunken Noodles

If the name didn’t already grab your attention, the flavor of Italian Drunken Noodles absolutely will. Imagine everything you love about hearty Italian pasta dishes—savory sausage, vibrant veggies, rich tomato sauce—all tossed with tender noodles and a splash of white wine. This recipe is a fusion twist inspired by Thai drunken noodles, but it swaps soy and spice for Italian herbs, sausage, and garlic. It’s bold, rustic, and ready in under an hour. And yes, the wine is for cooking… but a glass for sipping doesn’t hurt either.

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Prep Time: 20minutes minutes

Cook Time: 35minutes minutes

Servings: 6

Ingredients

• 8 oz wide egg noodles or pappardelle
• 1 lb Italian sausage mild or spicy, casings removed
• 1 small onion thinly sliced
• 2 cloves garlic minced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
• 1 14.5 oz can diced tomatoes, drained
• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes optional
• Salt and black pepper to taste
• 2 tbsp chopped fresh basil or parsley
• 1/4 cup grated Parmesan optional
• Olive oil for sautéing

Instructions

• Cook the noodles:
• Boil egg noodles according to package directions. Drain and set aside.
• Cook the sausage:
• In a large skillet, heat a drizzle of olive oil over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove from pan and set aside.
• Sauté veggies:
• In the same skillet, add sliced onions and bell peppers. Cook until softened, about 5–7 minutes. Add garlic and cook 1 more minute.
• Deglaze with wine:
• Pour in the white wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
• Add tomatoes & sausage:
• Stir in the diced tomatoes, Italian seasoning, red pepper flakes, and the cooked sausage. Simmer for 5 minutes. Season with salt and pepper to taste.
• Combine with noodles:
• Add cooked noodles to the pan and toss everything together. Let it heat through for 1–2 minutes.
• Serve:
• Garnish with fresh basil or parsley and sprinkle with Parmesan if desired.