Italian Drunken Noodles

 

Bursting with bold Italian flavors, this hearty pasta dish is a guaranteed crowd-pleaser. Sweet bell peppers and juicy tomatoes simmer with savory Italian sausage in a white wine-infused sauce, all tossed with tender egg noodles that soak up every delicious drop. Ready in under 45 minutes, it’s a vibrant, satisfying meal that tastes even better as leftovers.

Ingredients

• 2–3 tablespoons olive oil

• 1 pound Italian sausage (sweet or spicy), casings removed

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 orange bell pepper, diced

• 4 cloves garlic, minced

• ½ cup dry white wine (such as Chardonnay or Pinot Grigio)

• 1 (28 oz) can diced tomatoes, with juices

• 1 ½ teaspoons salt, or to taste

• 1 teaspoon Italian seasoning

• ½ teaspoon black pepper

• 12 oz egg noodles

• ¼ cup fresh basil, chopped

• 2 tablespoons fresh parsley, chopped

• Grated Parmesan cheese, for serving

Instructions

1. Cook the Sausage:
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a plate, leaving drippings in the pan.

2. Sauté Vegetables:
In the same pan, add the diced bell peppers. Sauté for 5–6 minutes until slightly softened. Add minced garlic and cook for 1 minute until fragrant.

3. Deglaze and Simmer:
Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let simmer for 2 minutes. Stir in the diced tomatoes with their juices, salt, Italian seasoning, and black pepper. Return the cooked sausage to the pan. Reduce heat to medium-low, cover, and let simmer for 15–20 minutes to allow flavors to meld.

4. Cook the Noodles:
While the sauce simmers, bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain well.

5. Combine:
Add the drained noodles directly to the skillet with the sauce. Gently toss until the noodles are evenly coated. Stir in the fresh basil and parsley.

6. Serve:
Divide among bowls and garnish with grated Parmesan cheese. Serve immediately.

Tips for Success

• Wine Substitute: If preferred, replace the white wine with an equal amount of chicken or vegetable broth, plus 1 tablespoon of white wine vinegar or lemon juice for acidity.

• Sausage Options: Use mild or hot Italian sausage based on your preference. For a lighter version, turkey or chicken Italian sausage works well.

• Noodle Note: Wide egg noodles are traditional, but pappardelle, fettuccine, or even rigatoni can be substituted.

• Make It Ahead: The sauce can be made 1–2 days in advance and refrigerated. Reheat gently before tossing with freshly cooked noodles.

Serving Suggestions

• Serve with a side of garlic bread and a crisp green salad.

• Pair with a glass of the same white wine used in the recipe.

• For extra freshness, top with additional chopped herbs or a sprinkle of red pepper flakes.

Rich, comforting, and full of color, these Drunken Noodles deliver restaurant-quality flavor with minimal effort—perfect for any night of the week.