One of the best features of Italian Drunken Noodles is how adaptable they are. You can use mild or hot Italian sausage depending on your preferred spice level, substitute chicken or turkey sausage for a lighter version, or add mushrooms, spinach, or zucchini for extra vegetables. Thick egg noodles are traditionally used because they hold the hearty sauce beautifully, but pappardelle, fettuccine, or even rigatoni work just as well.
Serve this dish with warm garlic bread and a crisp Caesar salad for a complete Italian-inspired meal. Finish with freshly grated Parmesan cheese and chopped basil for a fresh, flavorful touch that makes every bite irresistible.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
- 12 ounces wide egg noodles
- 1 pound Italian sausage (mild or hot), casings removed
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup dry white wine
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- Salt and black pepper, to taste
- ¼ cup chopped fresh basil
- ½ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Cook the egg noodles according to the package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the Italian sausage and cook, breaking it apart, until browned and fully cooked. Remove excess grease if necessary.
- Add the onion and sliced bell peppers. Cook for 5–6 minutes until softened.
- Stir in the garlic, crushed red pepper flakes, Italian seasoning, oregano, and dried basil. Cook for 1 minute until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes.
- Stir in the diced tomatoes and tomato paste. Simmer for 8–10 minutes until the sauce thickens slightly.
- Add the cooked noodles to the skillet and toss until evenly coated.
- Stir in the chopped basil and Parmesan cheese.
- Taste and season with salt and black pepper as needed.
- Garnish with additional Parmesan and fresh basil before serving.
Tips
- Use hot Italian sausage for extra spice.
- Reserve ½ cup of pasta water to loosen the sauce if needed.
- Fresh basil added at the end provides the brightest flavor.
- Deglazing the pan with wine creates a richer, more flavorful sauce.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 2 months.
- Reheat gently on the stovetop with a splash of broth or water to refresh the sauce.
Nutrition (Per Serving)
- Calories: 540
- Protein: 24g
- Carbohydrates: 42g
- Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 890mg
- Fiber: 4g
- Sugar: 7g
Serving Suggestions
Serve Italian Drunken Noodles with:
- Garlic bread
- Caesar salad
- Roasted broccoli
- Sautéed green beans
- Bruschetta
- Caprese salad
- Extra Parmesan cheese
- Fresh basil leaves