Here’s a flavorful Italian Drunken Noodles recipe—a fun fusion of Thai drunken noodles with Italian ingredients 🍝🌶️🇮🇹
Italian Drunken Noodles
Ingredients (serves 2–4)
- 8 oz wide pasta noodles (fettuccine, pappardelle, or linguine)
- 2–3 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1–2 chicken breasts, sliced thin (optional)
- ½ tsp red pepper flakes (adjust for spice)
- 3 tbsp soy sauce
- 2 tbsp tomato paste or light marinara sauce
- 1 tsp balsamic vinegar or white wine vinegar
- Salt & pepper, to taste
- Fresh basil or parsley, chopped for garnish
- Grated Parmesan cheese (optional)
Instructions
- Cook pasta
- Cook pasta according to package instructions. Drain, reserving ½ cup pasta water.
- Cook protein & vegetables
- Heat olive oil in a large skillet over medium-high heat.
- Sauté garlic and onions until fragrant.
- Add chicken (if using) and cook until nearly done.
- Add bell pepper and mushrooms; cook until tender.
- Make the sauce
- Stir in red pepper flakes, soy sauce, tomato paste, and vinegar.
- Add reserved pasta water gradually to create a light sauce.
- Combine pasta & sauce
- Toss cooked pasta in the skillet with vegetables and sauce until well coated.
- Season with salt and pepper to taste.
- Serve
- Garnish with fresh basil or parsley.
- Optional: sprinkle grated Parmesan on top. Serve hot.
Tips & Variations
- Spicy: Add more red pepper flakes or a splash of sriracha.
- Vegetarian: Skip meat and add zucchini, spinach, or extra mushrooms.
- Seafood twist: Use shrimp or scallops instead of chicken.
- Herbs: Oregano or thyme can add a more Italian flavor profile.
I can also give a super quick 20-minute weeknight version of Italian Drunken Noodles that’s ready in under half an hour. Do you want me to?
