6. Cook the noodles
Meanwhile, bring a large pot of salted water to a rolling boil. Cook the egg noodles according to the package instructions until just al dente. Drain them well—too much water will thin out your sauce.
7. Toss and coat
Transfer the hot noodles directly into the skillet with the sauce. Using tongs, toss everything together until each strand of noodle is coated in that luscious tomato-wine mixture. Taste and adjust the seasoning—add a pinch more salt or black pepper if needed.
8. Serve and garnish
Divide the noodles among warm bowls. Sprinkle the remaining fresh basil over each serving, along with freshly grated Parmesan if desired. For an extra touch of indulgence, finish with a light drizzle of extra virgin olive oil.
Tips for the Best Italian Drunken Noodles
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Choose quality sausage – It’s the backbone of this dish, so go for fresh, flavorful Italian sausage from a good butcher if you can.
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Don’t skip the wine – The wine adds depth you can’t replicate with broth alone.
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Fresh herbs matter – While dried herbs work for seasoning, the fresh basil and parsley at the end make the flavors pop.
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Serve immediately – Egg noodles tend to absorb sauce quickly, so this is best enjoyed right after tossing.
This dish is a wonderful balance of bold, savory, and sweet flavors with a satisfying texture from the noodles and sausage. It’s quick enough for a weeknight but impressive enough to serve to guests.