Italian Drunken Noodles Meal

Featured in Hearty Main Courses.

This Italian-inspired dish combines egg noodles with savory Italian sausage, vibrant bell peppers, and a rich tomato sauce infused with dry white wine. Perfectly seasoned with garlic, Italian seasoning, and a hint of crushed red pepper flakes for a slight kick, this meal offers a comforting balance of flavors. After simmering the sauce to perfection, the cooked noodles are tossed with the sauce for a cohesive, satisfying dish. Garnish with freshly chopped parsley, and you have a vibrant, hearty meal that's sure to delight.

Casey
Updated on Wed, 16 Jul 2025 14:36:31 GMT
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This rich Italian Drunken Noodles recipe transforms humble pantry ingredients into a restaurant-worthy dinner with minimal effort. The combination of savory sausage, colorful peppers, and wine-infused tomato sauce creates a dish that feels special enough for guests yet simple enough for weeknights.

I discovered this recipe during a particularly hectic month when I needed quick but satisfying dinners. The first time I made it, my kitchen filled with such incredible aromas that my neighbor actually texted to ask what I was cooking!

Ingredients

  • Italian sausage provides the hearty backbone of flavor without requiring additional seasonings
  • Bell peppers in multiple colors add sweetness, texture and visual appeal
  • Dry white wine deglazes the pan and adds complexity that elevates this from ordinary pasta
  • Egg noodles work perfectly to catch all the sauce in their ridges
  • Italian seasoning blend saves time while ensuring balanced herb flavors
  • Crushed red pepper flakes add customizable heat that wakes up the entire dish

Step-by-Step Instructions

Brown the Sausage
Heat a portion of olive oil in your Dutch oven over medium heat until shimmering. Add the Italian sausage, breaking it into smaller pieces as it cooks. Continue until deeply browned with crispy edges, about 5 to 7 minutes. This caramelization creates the foundation of flavor for the entire dish. Transfer to a plate but leave those browned bits in the pan.
Sauté the Vegetables
Add remaining olive oil to the same pan and immediately add your sliced onions and colorful bell peppers. Cook until they begin to soften but still maintain some texture, about 3 minutes. Add minced garlic during the final minute to prevent burning while releasing its aromatic oils.
Deglaze and Build the Sauce
Pour in the white wine and watch it bubble and steam. Scrape vigorously across the bottom of the pan to release all those browned bits from the sausage. Let the wine reduce until almost completely evaporated, concentrating its flavor into a glaze that coats the vegetables.
Develop Depth of Flavor
Add diced tomatoes with their juices, Italian seasoning, red pepper flakes, salt and pepper. Stir thoroughly and allow to simmer uncovered for 10 minutes. This critical step melds the flavors and slightly thickens the sauce.
Reintroduce the Protein
Return the browned sausage to the pan along with fresh parsley. Simmer for 5 more minutes, allowing the meat to absorb some of the sauce flavors while contributing its own richness back to the mixture.
Cook the Pasta
While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Cook egg noodles according to package directions until just al dente. They'll continue cooking slightly when added to the hot sauce.
Marry the Components
Drain the noodles thoroughly and add them directly to the sauce. Using tongs or two large spoons, gently toss everything together until each noodle is beautifully coated with the rich sauce. Serve immediately in warmed bowls.
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My absolute favorite part of this recipe is the moment when the wine hits the hot pan. That sizzling sound and instant aroma release always makes me feel like a professional chef, even on nights when I'm cooking in my pajamas after a long day.

Wine Pairing Suggestions

This rustic pasta dish pairs beautifully with the same wine you use in the recipe. A medium-bodied Chianti or Pinot Grigio complements the tomato base without overwhelming the flavors of the vegetables and sausage. For non-alcoholic options, a sparkling water with a squeeze of lemon provides refreshing contrast to the rich sauce.

Make It Your Own

The beauty of this recipe lies in its flexibility. Swap Italian sausage for ground turkey or plant-based alternatives for a lighter version. Mushrooms make an excellent addition for even more umami depth. For a spicier dish, add more red pepper flakes or include a diced jalapeño with the bell peppers. During summer months, finish with fresh basil instead of parsley for a seasonal twist.

History Behind The Dish

While traditional Italian cuisine doesn't actually include a dish called "drunken noodles" (that's Thai influence), this recipe represents the beautiful fusion that happens in American kitchens. It takes inspiration from classic Italian flavors while incorporating the convenience modern cooks need. The liberal use of wine in the sauce nods to Italian cooking traditions where wine often forms the foundation of rich, complex sauces.

Frequently Asked Questions

→ What kind of wine works best for this dish?

A dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, works well to complement the tomato and sausage flavors without overpowering them.

→ Can I substitute the egg noodles?

Yes, you can use any pasta of your choice, but wider noodles like pappardelle or fettuccine work especially well for holding the sauce.

→ How can I make this dish spicier?

Increase the amount of crushed red pepper flakes, or add freshly sliced chili peppers for an extra kick of heat.

→ Can I use a different protein instead of sausage?

Absolutely! Ground turkey, chicken, or even vegetarian sausage can be used as an alternative.

→ What side dishes go well with this meal?

This dish pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.

→ Can I make this ahead of time?

You can prepare the sauce ahead of time and store it in the fridge for up to 3 days. Simply reheat and combine with freshly cooked noodles when ready to serve.

Italian Drunken Noodles Pasta

Delight in noodles, sausage, and veggies in a wine-infused tomato sauce.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Sauce and Protein

01 1 tablespoon olive oil, divided
02 450 grams Italian sausage
03 1 teaspoon salt
04 Freshly ground black pepper, to taste
05 2 garlic cloves, minced
06 1 teaspoon Italian seasoning
07 0.5 teaspoon crushed red pepper flakes
08 120 millilitres dry white wine
09 1 can (800 grams) diced tomatoes, undrained
10 2 tablespoons fresh parsley, chopped

→ Vegetables

11 60 grams red bell pepper, sliced
12 60 grams yellow bell pepper, sliced
13 60 grams orange bell pepper, sliced
14 25 grams onion, thinly sliced

→ Pasta

15 340 grams egg noodles

Instructions

Step 01

In a 4-litre Dutch oven or large skillet, heat 7 millilitres olive oil over medium heat. Add Italian sausage and cook until browned. Remove sausage from the pan and set aside.

Step 02

Add remaining olive oil to the same pan. Sauté onion, red, yellow, and orange bell peppers, and minced garlic until aromatic, approximately 3 minutes.

Step 03

Pour in white wine and simmer, scraping the bottom of the pan, until almost fully evaporated.

Step 04

Add diced tomatoes with juices, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well and simmer uncovered for 10 minutes.

Step 05

Return browned sausage to the pan along with the chopped parsley. Cook for an additional 5 minutes. Keep warm over low heat.

Step 06

Cook egg noodles in a large pot of salted boiling water per package instructions until al dente. Drain thoroughly.

Step 07

Add drained noodles to the sauce. Toss to blend and ensure proper coating. Serve immediately.

Notes

  1. For deeper flavour, allow the sauce to simmer longer before combining with noodles. Adjust wine quantity for a richer reduction if preferred.

Tools You'll Need

  • 4-litre Dutch oven or large skillet
  • Large pot for boiling pasta
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (from egg noodles)
  • Contains sulfites (from wine)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 465
  • Total Fat: 18 g
  • Total Carbohydrate: 52 g
  • Protein: 23 g