Italian Drunken Noodles are a bold, flavorful fusion pasta dish that combines classic Italian ingredients with the vibrant spirit of “drunken noodle” style cooking. In this Italian take, wide pasta like pappardelle or egg noodles is tossed with savory spicy Italian sausage, sautéed bell peppers, onions, garlic, herbs, and a rich tomato wine-kissed sauce. The result is an easy yet satisfying meal with layers of savory, slightly spicy, and aromatic flavors that make every bite memorable.
Unlike traditional Thai drunken noodles, this version swaps rice noodles and Asian sauces for Italian staples like tomato sauce, white wine, and fresh basil, creating a hearty pasta dish that feels both comforting and vibrant. Whether you’re craving a mid-week dinner with some heat or a satisfying savory pasta for guests, Italian Drunken Noodles deliver bold flavors without complexity.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Tongs or pasta fork
- Measuring cups and spoons
Ingredients
- Pappardelle or wide egg noodles – 12–16 oz
- Olive oil – 2 tbsp
- Spicy Italian sausage – 1 lb (casings removed)
- Garlic cloves – 4, minced
- Yellow onion – 1 cup, sliced
- Red bell pepper – 1, sliced
- Yellow bell pepper – 1, sliced
- Green bell pepper – 1, sliced
- White wine – ½ cup (or chicken broth)
- Diced tomatoes (with juice) – 28 oz can
- Italian seasoning – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh basil – ¼ cup, chiffonade
- Fresh parsley – 2 tbsp, chopped (optional)
- Parmesan cheese, grated – ¼ cup (optional garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pappardelle or wide egg noodles according to package directions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the spicy Italian sausage and cook, breaking up large pieces with a spoon, until browned; remove and set aside.
- Add the onion and bell peppers to the skillet and sauté until softened and slightly caramelized.
- Stir in the minced garlic and Italian seasoning; cook until fragrant.
- Pour in the white wine (or broth) and let simmer until reduced by about half.
- Add the diced tomatoes with their juice and cooked sausage; simmer for several minutes to blend the flavors.
- Add the cooked pasta back into the skillet and toss gently to coat every strand with the sauce.
- Remove from heat, stir in fresh basil and parsley, and serve hot with grated Parmesan if desired.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 4–6
- Cuisine: Italian fusion
- Course: Main
How to Store
Place any leftover Italian Drunken Noodles in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce.
What Not to Do
- Do not overcook the pasta — it should be al dente before combining with the sauce.
- Avoid cooking the vegetables on too high heat or they can lose their texture.
- Do not skip the wine reduction — it adds depth and complexity.
Tips & Variations
- Substitute mild Italian sausage for a gentler spice.
- Use fettuccine or tagliatelle if pappardelle isn’t available.
- Add red pepper flakes for extra heat.
- For a vegetarian version, omit the sausage and add mushrooms or zucchini.
Approximate Nutrition (Per Serving Estimate)
- Calories: ~650 kcal
- Protein: ~28 g
- Fat: ~30 g
- Carbohydrates: ~80 g
- Fiber: ~6 g
- Sugar: ~8 g
Bold & Spicy Italian Drunken Noodles
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pappardelle or wide egg noodles according to package directions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the spicy Italian sausage and cook, breaking up large pieces with a spoon, until browned; remove and set aside.
- Add the onion and bell peppers to the skillet and sauté until softened and slightly caramelized.
- Stir in the minced garlic and Italian seasoning; cook until fragrant.
- Pour in the white wine (or broth) and let simmer until reduced by about half.
- Add the diced tomatoes with their juice and cooked sausage; simmer for several minutes to blend the flavors.
- Add the cooked pasta back into the skillet and toss gently to coat every strand with the sauce.
- Remove from heat, stir in fresh basil and parsley, and serve hot with grated Parmesan if desired.
Notes
- Protein: ~28 g
- Fat: ~30 g
- Carbohydrates: ~80 g
- Fiber: ~6 g
- Sugar: ~8 g
Conclusion
Italian Drunken Noodles are a delicious fusion pasta that balances the bold, spicy flavors of Italian sausage and sautéed peppers with a rich, wine-kissed tomato sauce. Ready in about 30 minutes, it’s a satisfying meal that pairs beautifully with crusty bread or a fresh green salad.
FAQs
Is this dish spicy?
It can be — spicy Italian sausage and red pepper flakes add heat, but you can reduce them if you prefer mild.
Can I make this vegetarian?
Yes — omit the sausage and add extra vegetables or a meat substitute.
What pasta works best?
Wide egg noodles like pappardelle hold the sauce best, but fettuccine or tagliatelle are also great.
Can I prepare the sauce ahead?
Yes, the sauce can be made ahead and tossed with freshly cooked pasta.
Does the wine cook off?
Yes — the alcohol evaporates during reduction, leaving the flavor behind.
