If you are craving a dish that beautifully melds the vibrant flavors of Italy with a hearty, comforting pasta, this Italian Drunken Noodles Recipe is exactly what you need. Picture wide, silky pappardelle noodles swimming in a luscious sauce loaded with spicy Italian sausage, bright bell peppers, and a splash of white wine that adds an irresistible depth of flavor. This recipe is a wonderful twist on classic pasta dishes and it’s perfect for those nights when you want something impressive but totally doable at home. Trust me, once you try this Italian Drunken Noodles Recipe, it will quickly become a go-to favorite to satisfy your pasta cravings with a flavorful, festive punch.
Ingredients You’ll Need
Getting started with this Italian Drunken Noodles Recipe is a breeze because it relies on simple, fresh ingredients. Each element brings something special to the table, from the spicy sausage adding boldness, to the colorful bell peppers delivering sweetness and crunch, and the white wine that perfectly balances the whole dish. Let’s take a closer look at what you’ll need:
- 8 ounces pappardelle noodles: These wide ribbons are perfect for soaking up all those delicious flavors of the sauce.
- Olive oil: Essential for adding rich silkiness and for cooking the ingredients evenly.
- 4 spicy Italian sausage links, casings removed: Provides spicy, savory chunks for hearty protein and robust taste.
- 1 large onion, quartered and sliced thinly: Caramelized onions create a sweet, golden base for the sauce.
- 1 1/2 teaspoons salt: Enhances all the flavors and balances the sauce perfectly.
- 1 teaspoon Italian seasoning: Infuses the dish with classic Mediterranean herbal notes.
- 1/2 teaspoon cracked black pepper: Adds a mild heat and warmth to the flavor profile.
- 1 red bell pepper, cored and thinly sliced: Brings vibrant color and subtle sweetness.
- 1 yellow bell pepper, cored and thinly sliced: Adds brightness and crunch.
- 1 orange bell pepper, cored and thinly sliced: Completes the rainbow of flavors and hues for a stunning plate.
- 4 cloves garlic, pressed through garlic press: Infuses the sauce with aromatic, pungent flavor.
- 1/2 cup white wine (Chardonnay recommended): The “drunken” part of the noodles—this adds acidity and depth.
- 1 (28 ounce) can diced tomatoes, with juice: Provides rich body and tang to the sauce.
- 2 tablespoons flat-leaf parsley, chopped: Adds fresh, herbaceous notes and a pop of green.
- 1/4 cup fresh basil leaves, julienned: Divided use to layer fresh, peppery basil fragrance into and on top of the dish.
How to Make Italian Drunken Noodles Recipe
Step 1: Prepare the Pappardelle Noodles
Start by cooking your pappardelle noodles according to the package directions until they are al dente. Once cooked, be sure to drain them very well to avoid any excess water diluting the sauce. Keeping the noodles warm while you prepare the sauce is an important step to ensure everything comes together perfectly at serving time.
Step 2: Brown the Sausage
Heat about 2 tablespoons of olive oil in a large, heavy-bottom pan over medium-high heat. Crumble the spicy Italian sausage into small chunks and let it brown a little on each side until it develops a nice caramelized crust. Avoid over-breaking the sausage so that you retain those satisfying hearty bites throughout the dish. Once browned, carefully remove the sausage with a slotted spoon and set aside in a small bowl.
Step 3: Caramelize the Onions
Using the same pan with all those delicious sausage drippings, add your thinly sliced onions. Let them cook on medium heat for about 5 minutes until they turn golden and sweet, stirring occasionally to prevent burning. You can add a splash more olive oil if things start to stick. Once the onions reach that perfect caramelized stage, sprinkle in the salt, Italian seasoning, and cracked black pepper, then stir to marry the flavors.
Step 4: Sauté the Bell Peppers and Garlic
Add the sliced red, yellow, and orange bell peppers to the pan and sauté for just a couple of minutes until they soften slightly but still keep a little crunch and color. Then, toss in the pressed garlic cloves to the mix and cook until fragrant, filling your kitchen with incredible aroma. This fragrant moment is the perfect precursor to adding the wine.
Step 5: Deglaze with White Wine
Pour in half a cup of white wine and allow it to simmer down so the alcohol evaporates and the flavors concentrate. This step adds the signature “drunken” character to the noodles without overpowering them. The pan should be deglazed and all those browned bits lifted from the bottom to infuse your sauce with complex flavor.
Step 6: Combine Tomatoes and Sausage
Add the canned diced tomatoes, including their juice, back into the pan, then return the browned sausage to the pot. Gently stir everything together and let it simmer for 3 to 4 minutes to blend the flavors. At this point, turn off the heat; the sauce is rich, inviting, and ready for the finishing touches.
Step 7: Finish the Sauce and Toss With Noodles
Drizzle in 2 to 3 tablespoons of olive oil to give the sauce a luxurious, silky texture. Stir in the chopped parsley and half of your julienned basil leaves, layering in fresh herbal brightness. Now add the cooked pappardelle noodles to the pan and gently toss with tongs to coat every strand with that incredible sauce. Taste and adjust salt or pepper if needed.
Step 8: Serve Up Your Italian Drunken Noodles Recipe
Dish the noodles generously into bowls, and prepare to garnish creatively—this final flourish will elevate your presentation and flavor.
How to Serve Italian Drunken Noodles Recipe
Garnishes
A sprinkling of the remaining fresh basil leaves on top adds beautiful color and herbal notes that marry perfectly with the cooked basil in the sauce. For an extra indulgent touch, shaved Parmesan cheese melts over warm noodles, lending nutty umami depth. A drizzle of good-quality olive oil finishes the presentation, giving it that glossy, inviting sheen.
Side Dishes
Serve this dish alongside a fresh green salad tossed in a light vinaigrette to cut through the richness. Crusty Italian bread or garlic bread makes an excellent partner for soaking up every last bit of sauce. A simple roasted vegetable platter also complements the vibrant flavors without competing.
Creative Ways to Present
For a fun dinner party twist, serve the pasta directly inside hollowed-out bell peppers or in shallow pasta bowls for individual portions. Garnish each plate with a sprig of fresh parsley or basil, and for the wine lovers, a chilled glass of Chardonnay served alongside ties the whole meal together beautifully.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Italian Drunken Noodles Recipe, store them in an airtight container in the refrigerator. The flavors tend to deepen overnight, making it even more delicious the next day. Just be sure to consume within 3 to 4 days for the best taste and texture.
Freezing
This dish does freeze well! Transfer cooled noodles into a freezer-safe container and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating to keep the sauce and pasta texture intact.
Reheating
To reheat, gently warm the noodles in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce if it seems too thick. Microwaving works too, just stir midway to ensure even heating and prevent drying out.
FAQs
Can I use other types of pasta for the Italian Drunken Noodles Recipe?
Absolutely! While pappardelle is ideal for its wide ribbons that hold sauce beautifully, you can swap in fettuccine, tagliatelle, or even rigatoni if preferred. Just keep pasta shape in mind as it influences how the sauce clings.
What if I don’t like spicy sausage?
No worries! You can use mild Italian sausage or even substitute with ground turkey or chicken sausage for a gentler flavor. The seasoning blend in the sauce works well with different meat choices.
Is the white wine essential in this recipe?
The white wine is key to creating that characteristic “drunken” flavor — it adds acidity and complexity that elevates the sauce. If you must skip it, use a bit of chicken broth with a splash of lemon juice as an alternative.
Can I make this dish vegetarian?
It’s easy to make a vegetarian version by omitting the sausage and adding hearty vegetables like mushrooms or eggplant. You could also incorporate plant-based sausage substitutes without compromising flavor.
How spicy will this Italian Drunken Noodles Recipe be?
The level of spice depends largely on the type of Italian sausage used. Spicy sausage brings a moderate heat that warms the dish without overwhelming it. Feel free to adjust by choosing milder sausage or adding crushed red pepper flakes to taste.
Final Thoughts
This Italian Drunken Noodles Recipe is a wonderful fusion of bold, bright, and comforting flavors that come together in a dish both exciting and satisfying. It’s a recipe that invites you to slow down, savor every bite, and share a memorable meal with loved ones. Give it a try and watch your kitchen fill with the irresistible aromas of Italy infused with a playful splash of wine — I have a feeling it’s going to become a beloved classic in your recipe collection!
Print
Italian Drunken Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
Italian Drunken Noodles is a flavorful, hearty pasta dish featuring wide pappardelle noodles tossed in a rich and spicy sauce made with browned spicy Italian sausage, caramelized onions, colorful bell peppers, garlic, white wine, and diced tomatoes. Finished with fresh herbs and olive oil, this dish offers a robust blend of Italian seasonings perfect for a satisfying weeknight dinner or gathering.
Ingredients
Pasta
- 8 ounces pappardelle noodles, uncooked
Protein and Vegetables
- 4 spicy Italian sausage links, casings removed
- 1 large onion, quartered and sliced thinly
- 1 red bell pepper, cored and thinly sliced
- 1 yellow bell pepper, cored and thinly sliced
- 1 orange bell pepper, cored and thinly sliced
- 4 cloves garlic, pressed through garlic press
Seasonings and Herbs
- 1 1/2 teaspoons salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cracked black pepper
- 2 tablespoons flat-leaf parsley, chopped
- 1/4 cup fresh basil leaves, julienned, divided use
Liquids and Oils
- Olive oil (about 2 tablespoons for cooking + 2-3 tablespoons to finish sauce)
- 1/2 cup white wine (Chardonnay recommended)
- 1 (28 ounce) can diced tomatoes, with juice
Instructions
- Cook the Noodles: Prepare the pappardelle noodles according to the package instructions. Drain well and keep warm while you prepare the sauce.
- Brown the Sausage: Heat about 2 tablespoons of olive oil in a large, heavy-bottom pan or braising pot over medium-high heat. Crumble the spicy Italian sausage into small chunks and brown in the oil, turning to brown all sides. Once browned, remove with a slotted spoon and set aside in a bowl.
- Caramelize the Onion: Add the sliced onion to the pan with the sausage drippings and cook for about 5 minutes until golden and caramelized, stirring frequently to prevent burning. Add more olive oil if necessary. Stir in salt, Italian seasoning, and cracked black pepper.
- Sauté Bell Peppers and Garlic: Add the sliced red, yellow, and orange bell peppers to the pan. Sauté with the onion for about 2 minutes until slightly tender and golden. Add the garlic and cook until aromatic.
- Deglaze with Wine: Pour in the white wine and allow it to reduce almost completely, which will concentrate its flavors and help lift any browned bits from the pan.
- Add Tomatoes and Sausage: Stir in the diced tomatoes with their juice, then return the browned sausage to the pan. Gently fold to combine all ingredients and simmer for 3 to 4 minutes to meld the flavors. Turn off the heat.
- Finish the Sauce: Drizzle in 2-3 tablespoons of olive oil for a silky texture. Stir in the chopped parsley and half of the julienned basil leaves.
- Toss Noodles in Sauce: Add the cooked pappardelle noodles directly into the sauce. Use tongs to gently toss everything together until well coated. Adjust seasoning with salt and pepper if needed.
- Serve: Portion the Italian drunken noodles into bowls. Garnish with the remaining basil. Optionally, sprinkle with shaved parmesan cheese and an extra drizzle of olive oil for added richness.
Notes
- You can substitute spicy Italian sausage with mild sausage or a vegetarian sausage option if desired.
- Adjust the amount of white wine according to your preference or substitute with chicken broth if you prefer no alcohol.
- Keep the pasta water reserved to adjust sauce consistency if it becomes too thick.
- Garnish with shaved Parmesan cheese for an extra layer of flavor.
- Use fresh herbs for best flavor; dried herbs can be substituted but reduce quantity accordingly.
