Italian Drunken Noodles are the perfect marriage of rustic Italian flavors and hearty comfort food. Imagine tender ribbons of egg noodles tangled with savory Italian sausage, colorful bell peppers, and a luscious tomato-wine sauce—then finished with a fragrant touch of fresh basil and parsley. The “drunken” part? That’s thanks to a generous splash of white wine, which infuses the sauce with a rich, slightly tangy depth.
This dish is a crowd-pleaser that’s weeknight-easy but elegant enough for dinner parties. Plus, it’s a one-pot wonder (well, mostly—you’ll need a pot for the noodles), which means less cleanup and more time to enjoy.
Ingredients You’ll Need
For the sauce and pasta:
-
1 lb Italian sausage – Use mild or spicy depending on your preference. Spicy adds a nice kick that pairs beautifully with the sweet bell peppers.
-
1 ½ teaspoons salt – Divided, for seasoning in layers.
-
1 teaspoon Italian seasoning – A classic blend of herbs like oregano, basil, and thyme for that quintessential Italian aroma.
-
½ teaspoon black pepper – Freshly ground for the best flavor.
-
1 red bell pepper, diced – Adds sweetness and vibrant color.
-
1 yellow bell pepper, diced – For a mellow, sunny sweetness.
-
1 orange bell pepper, diced – Completes the colorful trio while bringing a slightly richer flavor.
-
4 cloves garlic, minced – Fresh garlic is key to that deep, savory aroma.
-
½ cup dry white wine – Chardonnay works beautifully, but Sauvignon Blanc or Pinot Grigio are also excellent choices.
-
1 can (28 oz) diced tomatoes with juice – Use high-quality canned tomatoes for the richest sauce.
-
2 tablespoons fresh parsley, chopped – Brightens the flavor.
-
¼ cup fresh basil, julienned – Sweet and peppery; save half for garnish.
-
12 oz egg noodles – Wide noodles soak up the sauce perfectly.
-
Fresh Parmesan cheese (optional) – For a salty, nutty finishing touch.
For cooking:
-
Extra virgin olive oil – For sautéing and adding richness.
Step-by-Step Instructions
1. Brown the sausage
Start with a large, heavy-bottom skillet or braising pot—this will help distribute heat evenly and prevent burning. Heat 2 tablespoons of olive oil over medium-high heat until shimmering. Crumble the Italian sausage into small, bite-sized pieces directly into the pan. Cook, stirring occasionally, until the sausage is fully browned and slightly crisp on the edges, about 6–8 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the flavorful drippings in the pan.
2. Sauté the vegetables
To the same pan (don’t you dare wipe it clean—you want all those sausage bits and flavor), add the diced red, yellow, and orange bell peppers. Sprinkle with salt, Italian seasoning, and black pepper. Stir well to coat the peppers in the seasoning. Sauté for about 2 minutes until they begin to soften but still retain a little crunch. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning. At this point, your kitchen will smell amazing.
3. Deglaze with wine
Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These bits—called “fond”—are pure flavor gold. Let the wine simmer for 2–3 minutes until it’s almost completely reduced. This process not only intensifies the flavor but also burns off the alcohol, leaving behind just the delicious depth.
4. Build the sauce
Add the diced tomatoes (juice and all) into the pan. Drizzle in another 2–3 tablespoons of olive oil for richness. Stir in the chopped parsley and half of the fresh basil, letting the herbs release their fragrance into the sauce. Lower the heat to medium-low and let it gently bubble while you move on to the pasta.
5. Return the sausage
Slide the browned sausage back into the pan, stirring gently to incorporate it into the tomato mixture. Simmer for 3–4 minutes so the sausage can absorb some of the sauce’s flavors. Then, turn off the heat and cover the pan to keep everything warm.
Please Head On keep on Reading (>)
