Italian Drunken Noodles is a hearty, flavorful pasta dish made with wide noodles, spicy Italian sausage, peppers, onions, and a rich tomato-wine sauce. The “drunken” part comes from the red wine that adds depth and richness to the dish. It’s a rustic, one-pan comfort food that’s quick enough for weeknights but impressive enough for guests.
Prep Time
- Preparation: 15 minutes
- Cooking: 30 minutes
- Total: 45 minutes
Equipment
- Large pot (for pasta)
- Large skillet or Dutch oven
- Wooden spoon
- Mixing bowls
Ingredients
- 12 oz (340 g) wide egg noodles (or pappardelle)
- 1 lb (450 g) Italian sausage (mild or spicy, casings removed)
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes (optional)
- ¾ cup dry red wine (Chianti or Cabernet works well)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
- ½ cup fresh parsley, chopped
- Grated Parmesan cheese (for serving)
Ingredient Notes
- Noodles: Wide egg noodles are traditional, but pappardelle or tagliatelle work great.
- Sausage: Use spicy Italian sausage for heat, or mild for a more subtle flavor.
- Wine: Use a dry red wine that you’d enjoy drinking—it makes the sauce richer.
Instructions
- Cook Pasta:
Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain and set aside. - Cook Sausage:
Heat olive oil in a large skillet over medium-high heat. Add sausage, breaking it into crumbles, and cook until browned. Remove sausage and set aside, leaving drippings in the pan. - Sauté Veggies:
In the same skillet, add onions and peppers. Cook until softened, about 5–6 minutes. Add garlic and red pepper flakes, sautéing 1 more minute. - Deglaze with Wine:
Pour in red wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes to reduce slightly. - Make the Sauce:
Stir in crushed tomatoes, oregano, and basil. Season with salt and black pepper. Return sausage to the pan, stir well, and let simmer for 10 minutes. - Combine Pasta:
Add cooked noodles to the sauce and toss until fully coated. - Serve:
Garnish with fresh parsley and plenty of grated Parmesan. Serve hot with crusty bread or a side salad.
Nutrition Facts (per serving, approx. 1/6 of recipe)
- Calories: 520
- Protein: 24 g
- Fat: 23 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Sodium: 880 mg
Tips & Variations
- Creamier sauce: Add ½ cup heavy cream at the end for a rich, silky texture.
- Vegetarian version: Swap sausage for sautéed mushrooms and zucchini.
- Extra spice: Add more crushed red pepper or use hot Italian sausage.
- Wine-free option: Substitute with beef broth if you prefer no alcohol.
