Italian Drunken Noodles Recipe

Introduction

Italian Drunken Noodles combine spicy sausage with colorful bell peppers and a flavorful tomato and white wine sauce. This hearty pasta dish is perfect for a satisfying weeknight dinner that comes together with ease.

Ingredients

• 8 ounces pappardelle noodles
• 1 pound spicy Italian sausage (casings removed)
• 1 large onion (thinly sliced)
• 1 teaspoon Italian seasoning
• 1 red bell pepper (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 1 orange bell pepper (thinly sliced)
• 4 cloves garlic (minced)
• ½ cup white wine (e.g., Chardonnay)
• 1 (28-ounce) can diced tomatoes with juice
• 2 tablespoons fresh parsley (chopped)
• ¼ cup fresh basil leaves (julienned)
• Salt and freshly ground black pepper to taste
• Freshly grated Parmesan cheese (optional)

Instructions

1. Step 1: Prepare the pappardelle noodles according to the package instructions. Drain and set aside.
2. Step 2: In a large, heavy-bottomed pan, heat a drizzle of olive oil over medium-high heat. Add the crumbled spicy Italian sausage and cook until browned and cooked through. Remove the sausage from the pan and set aside.
3. Step 3: In the same pan, add the sliced onion and Italian seasoning. Sauté until the onion becomes translucent.
4. Step 4: Add the sliced red, yellow, and orange bell peppers to the pan. Cook until the peppers soften, stirring occasionally.
5. Step 5: Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
6. Step 6: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until it reduces by half.
7. Step 7: Add the diced tomatoes with their juice and return the cooked sausage to the pan. Stir to combine all ingredients.
8. Step 8: Allow the mixture to simmer for a few minutes to meld the flavors together.
9. Step 9: Add the cooked pappardelle noodles to the pan, tossing gently to coat them evenly with the sauce.
10. Step 10: Stir in the chopped parsley and julienned basil leaves. Season with salt and freshly ground black pepper to taste.
11. Step 11: Serve hot, topped with freshly grated Parmesan cheese if desired.

Tips & Variations

• Use sweet Italian sausage instead of spicy if you prefer a milder flavor.
• For extra depth, add a pinch of red pepper flakes when sautéing the garlic.
• Swap pappardelle for fettuccine or linguine if you can’t find it.
• Fresh herbs enhance the dish, but dried Italian seasoning can be used in a pinch.
• To make it gluten-free, substitute the noodles with your favorite gluten-free pasta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red wine instead of white wine?

Yes, red wine can be used as a substitute, but it will give the sauce a deeper flavor and darker color. Choose a dry red wine you enjoy drinking for the best results.

How spicy is this dish?

The spiciness comes mainly from the spicy Italian sausage. If you prefer less heat, use sweet Italian sausage or reduce the amount of sausage and balance with extra vegetables.

Italian Drunken Noodles Recipe

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★★★★★

4.6 from 139 reviews

Italian Drunken Noodles is a hearty and flavorful pasta dish featuring wide pappardelle noodles tossed with spicy Italian sausage, vibrant bell peppers, and a rich tomato and white wine sauce. Enhanced with fresh herbs and Parmesan, this dish beautifully combines rustic Italian flavors into a satisfying meal perfect for any night.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces pappardelle noodles

Meat

• 1 pound spicy Italian sausage (casings removed)

Vegetables & Aromatics

• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 4 cloves garlic, minced

Seasonings & Herbs

• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley, chopped
• ¼ cup fresh basil leaves, julienned
• Salt and freshly ground black pepper to taste

Liquids

• ½ cup white wine (e.g., Chardonnay)
• 1 (28-ounce) can diced tomatoes with juice

Optional

• Freshly grated Parmesan cheese for serving

Instructions

1. Cook the Noodles: Prepare the pappardelle noodles according to the package instructions until al dente. Drain well and set aside to keep warm.
2. Sauté the Sausage: Heat a drizzle of olive oil in a large, heavy-bottomed pan over medium-high heat. Add the crumbled spicy Italian sausage and cook, stirring occasionally, until browned and fully cooked through. Remove the sausage from the pan and set aside, leaving the rendered fat in the pan.
3. Sauté the Vegetables: In the same pan, add the thinly sliced onion along with the Italian seasoning. Cook until the onion becomes translucent and soft. Add the sliced red, yellow, and orange bell peppers, cooking until they soften but still retain some bite. Stir in the minced garlic and sauté for an additional minute until fragrant.
4. Deglaze and Simmer: Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Allow the wine to simmer and reduce by half, concentrating the flavor. Add the diced tomatoes with their juice and return the cooked sausage to the pan. Stir everything together and let the mixture simmer gently for a few minutes, allowing the flavors to meld.
5. Combine and Serve: Add the cooked pappardelle noodles into the pan with the sausage and vegetable mixture. Toss gently to coat the noodles evenly in the sauce. Stir in the chopped parsley and julienned basil leaves for freshness. Season the dish with salt and freshly ground black pepper to taste. Serve hot, optionally topped with freshly grated Parmesan cheese.

Notes

• You can substitute other wide pasta like fettuccine or tagliatelle if pappardelle is unavailable.
• For a less spicy version, use sweet Italian sausage instead of spicy.
• White wine adds a subtle depth; if unavailable, chicken broth can be used as a substitute.
• Fresh herbs are key to brightening the dish; don’t skip the parsley and basil.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Italian, Pappardelle, Spicy Sausage, Pasta, Drunken Noodles, Easy Dinner, Bell Peppers, Tomato Sauce