Imagine a kitchen filled with the aroma of Italian sausage, bell peppers, and garlic mixed with white wine. This is the essence of Italian Drunken Noodles—a dish that combines the deep richness of Italian cuisine with the comforting nature of pasta. Just one bite of these delicious pappardelle noodles, coated in a thick, flavorful sauce, can transport you to a local Italian trattoria.
For me, this recipe is more than just a meal; it brings back memories of lively family dinners and sharing good food with loved ones. It was during one of these family gatherings, as we all sat around the table, that I fell in love with Italian Drunken Noodles—a dish that introduced me to new flavors and opened my world to Italian cuisine. The lively flavor profile, combining hot sausage with sweet bell peppers and aromatic herbs, quickly made this dish a family favorite.
Whether you’re planning a casual weekday meal or a special gathering, Italian Drunken Noodles will bring the taste of Italy right to your home. The recipe offers rich, delicious flavors while requiring minimal expertise, making it a great choice for chefs of all skill levels.
Ingredients
8 oz uncooked pappardelle or egg noodles
Olive oil
4 raw hot Italian sausages, casings removed
1 large onion, quartered and thinly sliced
1 ½ tsp salt
1 tsp Italian seasoning
½ tsp cracked black pepper
1 red bell pepper, deseeded and thinly sliced
1 yellow bell pepper, deseeded and thinly sliced
1 orange bell pepper, deseeded and thinly sliced
4 garlic cloves, pressed
½ cup white wine (Chardonnay recommended)
1 can (28 oz) diced tomatoes in juice
2 tbsp chopped flat-leaf parsley
¼ cup fresh basil leaves, julienned and divided
Instructions
1. Cook the Pasta
Cook the Noodles:
Follow the package directions to cook the noodles until al dente. Drain and keep warm in the pot with the lid on, or toss gently with some olive oil to prevent sticking.
2. Heat the Pan
Heat the Oil:
Place a large pan over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering.
3. Cook the Sausage
Crumble the Sausage:
Add the sausage to the pan, breaking it up into chunks as it cooks. Stir occasionally until the sausage is browned on all sides. Once browned, use a slotted spoon to remove the sausage from the pan and set it aside in a small bowl.
4. Cook the Onions
Cook the Onions:
Add the sliced onions to the same pan with the sausage drippings. Cook for about 5 minutes, stirring occasionally, until the onions are golden brown and caramelized. If the onions start to stick or burn, add a bit more olive oil.
5. Season the Onions
Season the Onions:
Sprinkle 1 ½ teaspoons of salt, 1 teaspoon of Italian seasoning, and ½ teaspoon of cracked black pepper over the onions. Stir well to combine.
6. Add Bell Peppers and Garlic
Add the Bell Peppers:
Add the sliced red, yellow, and orange bell peppers to the pan. Cook for 3-4 minutes, stirring occasionally, until the peppers are slightly softened.
Add the Garlic:
Peel and press the garlic cloves into the pan. Stir to combine and cook for another 1-2 minutes until fragrant.
7. Add the Wine and Tomatoes
Add the White Wine:
Pour the white wine into the pan, stirring to deglaze and scrape up any browned bits from the bottom. Cook for about 2 minutes to let the alcohol evaporate slightly.
Add the Tomatoes:
Pour the diced tomatoes with their juice into the pan and stir to combine.
Return the Sausage:
Add the browned sausage back into the pan. Gently fold the mixture to combine everything well.
Simmer:
Allow the mixture to simmer for about 3-4 minutes, letting the flavors blend together. The sauce should thicken slightly.
8. Finish the Sauce
Add Olive Oil:
Drizzle in 2-3 tablespoons of olive oil to impart a silky texture and richness to the sauce.
Add Herbs:
Stir in 2 tablespoons of chopped flat-leaf parsley and half of the julienned fresh basil.
9. Combine with Noodles
Add the Noodles:
Gently toss the cooked pappardelle noodles in the sauce, using tongs to blend them evenly and coat them in the sauce.
Taste and Adjust Seasoning:
Check for seasoning, adding more salt or pepper if needed.
10. Serve
Plate the Noodles:
Serve the Italian Drunken Noodles in individual dishes.
Garnish:
Garnish with the remaining julienned basil leaves. For an extra touch, sprinkle with Parmesan shavings and drizzle with olive oil.
Variations and Substitutions
Vegetarian Variation:
Skip the sausage and substitute with mushrooms, zucchini, or your preferred plant-based protein.
Cheese Variations:
Experiment with different cheeses like Pecorino Romano or Asiago for diverse flavors.
Wine Substitution:
If you prefer not to use white wine, substitute with chicken or vegetable broth, or add a squeeze of lemon juice for acidity.
Herb Varieties:
If fresh basil isn’t available, thyme makes an excellent alternative.
ITALIAN DRUNKEN NOODLES
Ingredients
- 8 oz uncooked pappardelle or egg noodles
- Olive oil
- 4 raw hot Italian sausages casings removed
- 1 large onion quartered and thinly sliced
- 1 ½ tsp salt
- 1 tsp Italian seasoning
- ½ tsp cracked black pepper
- 1 red bell pepper deseeded and thinly sliced
- 1 yellow bell pepper deseeded and thinly sliced
- 1 orange bell pepper deseeded and thinly sliced
- 4 garlic cloves pressed
- ½ cup white wine Chardonnay recommended
- 1 can 28 oz diced tomatoes in juice
- 2 tbsp chopped flat-leaf parsley
- ¼ cup fresh basil leaves julienned and divided
Instructions
- Cook the Noodles: Cook pappardelle or egg noodles according to package directions until al dente, then drain and keep warm.
- Heat the Oil: Heat 2 tablespoons of olive oil in a large pan over medium-high heat until shimmering.
- Crumble the Sausage: Add sausage to the pan, breaking it into chunks as it cooks until browned on all sides, then remove with a slotted spoon and set aside.
- Cook the Onions: Add sliced onions to the pan and cook for about 5 minutes, stirring occasionally until golden brown and caramelized.
- Season the Onions: Sprinkle 1 ½ teaspoons of salt, 1 teaspoon of Italian seasoning, and ½ teaspoon of cracked black pepper over the onions, stirring to combine.
- Add Bell Peppers: Add sliced red, yellow, and orange bell peppers to the pan, cooking for 3-4 minutes until slightly softened.
- Add Garlic: Press garlic into the pan, stir, and cook for 1-2 minutes until fragrant.
- Add Wine: Pour white wine into the pan, stirring to deglaze and cook for 2 minutes to let the alcohol evaporate slightly.
- Add Tomatoes and Sausage: Pour diced tomatoes with juice into the pan, stir, then return the browned sausage to the pan and simmer for 3-4 minutes.
- Finish the Sauce: Drizzle in 2-3 tablespoons of olive oil, then stir in 2 tablespoons of chopped parsley and half of the julienned basil.
- Combine with Noodles: Gently toss the cooked noodles in the sauce, using tongs to coat evenly.
- Taste and Adjust: Check seasoning and adjust with more salt or pepper if needed.
- Serve: Serve the Italian Drunken Noodles in individual dishes, garnishing with the remaining julienned basil leaves, Parmesan shavings, and an olive oil drizzle if desired.
