Savory Italian Drunken Noodles

This rustic Italian Drunken Noodles recipe transforms simple ingredients into a robust meal that brings the warmth of Italian trattorias right to your dinner table. The combination of savory sausage, colorful bell peppers, and wine-infused tomato sauce creates a dish that's both comforting and exciting.

I discovered this recipe during a cooking vacation in Tuscany where a local nonna showed me how wine adds depth to pasta dishes. When I recreated it at home, even my pickiest eater asked for seconds.

Ingredients

• Italian sausage adds robust flavor and hearty texture. Choose a mix of sweet and spicy for balanced flavor
• Colorful bell peppers bring sweetness and visual appeal. Select firm peppers with glossy skin
• White wine deglazes the pan and infuses the sauce with acidity. Any dry variety works well
• Egg noodles absorb sauce beautifully. Look for wider noodles with ruffled edges
• Crushed red pepper flakes provide customizable heat. Adjust according to your spice tolerance
• Fresh parsley brightens the rich sauce with herbal notes. Always use fresh rather than dried
• Canned diced tomatoes create the base for the sauce. San Marzano variety offers superior flavor

How To Make Italian Drunken Noodles

Brown the sausage

Heat olive oil in a Dutch oven or large skillet over medium heat. Add Italian sausage and cook until thoroughly browned, breaking it into chunks as it cooks. This takes about 7 minutes. Remove the browned sausage and set aside, but leave those flavorful browned bits in the pan.

Sauté the aromatics

Add remaining olive oil to the same pan. Add onion and bell peppers, cooking until they begin to soften, about 3 minutes. Add garlic and cook for another 30 seconds until fragrant. The vegetables should maintain some crispness as they will continue cooking.

Deglaze with wine

Pour in the white wine, allowing it to sizzle as it hits the hot pan. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. These contain concentrated flavor that will enhance your sauce. Let the wine simmer until nearly evaporated, about 2 minutes.

Build the sauce

Add diced tomatoes with their juices, Italian seasoning, red pepper flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer. Allow to cook uncovered for 10 minutes, stirring occasionally as the sauce thickens and flavors meld together.

Reintroduce protein

Return the browned sausage to the pan and add chopped parsley. Stir to combine and let everything simmer together for 5 minutes more, allowing the sausage to absorb some of the sauce flavors while contributing its own savory notes.

Cook the pasta

While the sauce simmers, cook egg noodles in a large pot of generously salted boiling water according to package directions until al dente. Drain thoroughly but do not rinse, as the starch on the pasta helps the sauce adhere better.

Combine and serve

Add the drained noodles directly to the sauce. Gently toss everything together, ensuring each strand is well coated with the flavorful sauce. Serve immediately in warmed bowls for the best experience.

The colorful bell peppers are my favorite component of this dish. I remember serving this pasta at a family gathering where my Italian grandmother declared it reminded her of summer evenings in Naples. She particularly loved how the peppers maintained their vibrant colors and slight crunch against the tender noodles.

Wine Pairing Recommendations

The same wine you use for cooking makes an excellent pairing choice. A medium-bodied Sangiovese or Chianti complements the tomato-based sauce perfectly. Their natural acidity cuts through the richness of the sausage while enhancing the herbaceous notes in the dish. For white wine lovers, a crisp Pinot Grigio provides refreshing contrast to the hearty flavors.

Make-Ahead and Storage Tips

This drunken noodles recipe works wonderfully as a make-ahead meal. Prepare the sauce up to two days in advance and store refrigerated in an airtight container. The flavors will continue developing as it sits. When ready to serve, simply reheat the sauce and toss with freshly cooked noodles. Leftovers keep well refrigerated for up to three days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Creative Variations

This recipe welcomes adaptations based on what you have available. For a seafood twist, substitute the sausage with shrimp or scallops, adding them later in the cooking process. Vegetarians can use mushrooms and zucchini instead of sausage for a hearty meatless option. The egg noodles can be swapped with pappardelle, fettuccine, or even gluten-free pasta without compromising the essence of the dish. For extra richness, stir in a tablespoon of butter just before serving.

Recipe FAQs

→ Can I use a different type of pasta for Italian Drunken Noodles?

Yes, while egg noodles are traditional for this dish, you can substitute with pappardelle, tagliatelle, or fettuccine for similar results. Any pasta that holds sauce well would work nicely.

→ What can I substitute for white wine?

If you prefer not to use alcohol, substitute with chicken broth plus 1 tablespoon of white wine vinegar or lemon juice to add acidity. For a non-alcoholic version, use grape juice with a splash of vinegar.

→ Can I make Italian Drunken Noodles ahead of time?

You can prepare the sauce up to 2 days ahead and refrigerate. Cook the pasta fresh when ready to serve. For best results, keep the sauce and pasta separate until serving time to prevent the noodles from absorbing too much liquid.

→ How spicy is this dish?

With just 1/2 teaspoon of red pepper flakes, this dish has a mild heat. Adjust to your preference by adding more flakes for extra spice or reducing/omitting them for a milder flavor.

→ What protein can I use instead of Italian sausage?

Ground beef, turkey, chicken, or even plant-based meat alternatives work well. For a seafood variation, try adding shrimp near the end of cooking. Vegetarians can substitute with mushrooms or cubed eggplant for a meaty texture.

→ Why is it called 'Drunken Noodles'?

The name comes from the wine used in the sauce. Traditional 'drunken noodles' originate from Thai cuisine (Pad Kee Mao), but this Italian variation incorporates wine and Italian flavors while maintaining the spirit of the dish.