Print

Italian Drunken Noodles Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/italian-drunken-noodles-recipe/