Here’s a bold, Italian-style Drunken Noodles recipe 🍝
(It’s called “drunken” because of the wine in the sauce—the alcohol cooks off.)
Italian Drunken Noodles
Ingredients (serves ~4)
- 12 oz (340 g) wide noodles (pappardelle, fettuccine, or egg noodles)
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil
- 1 bell pepper, sliced
- 1 small onion, sliced
- 3–4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- ½ cup chicken broth
- ½ cup red or white cooking wine
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Fresh basil or parsley (optional)
- Grated Parmesan cheese
Instructions
- Cook noodles
Boil in salted water until just al dente. Drain and set aside. - Brown sausage
Heat olive oil in a large skillet over medium heat.
Add sausage and cook until browned. Remove and set aside. - Cook veggies
In the same pan, add onion and bell pepper. Cook 4–5 minutes until softened.
Add garlic and red pepper flakes; cook 30 seconds. - Deglaze & simmer
Pour in wine and broth, scraping the pan.
Add diced tomatoes and Italian seasoning.
Simmer 5–7 minutes. - Combine
Return sausage to the pan.
Add noodles and toss until coated. Season with salt & pepper. - Serve
Top with Parmesan and fresh herbs.
Easy variations
- Add spinach or mushrooms
- Use chicken sausage or ground beef
- Make it creamier with a splash of heavy cream
If you want, I can give you a one-pan version, spicier twist, or a no-wine substitute.
