Italian Drunken Noodle Recipe

Ingredients

• 12 oz wide egg noodles (or pappardelle)
• 1 lb Italian sausage (sweet or spicy, casings removed)
• 1 medium onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup dry white wine (like Pinot Grigio)
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional, for heat)
• 1/4 cup fresh basil, chopped (plus more for garnish)
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste
• 2 tbsp olive oil
• Freshly grated Parmesan cheese, for serving

Instructions

1. Cook the noodles:
   Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. Brown the sausage:
   In a large skillet or deep sauté pan, heat olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside, leaving the drippings in the pan.
3. Cook the vegetables:
   In the same pan, add the sliced onions and bell peppers. Cook for about 5–7 minutes until they soften and begin to caramelize. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the pan:
   Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
5. Add tomatoes and seasoning:
   Stir in the diced tomatoes with their juices, tomato paste, Italian seasoning, and crushed red pepper flakes (if using). Return the cooked sausage to the pan. Season with salt and black pepper to taste. Simmer for 5–7 minutes to let the flavors meld.
6. Combine noodles and sauce:
   Add the cooked noodles to the sauce. Toss well to coat the noodles evenly. Stir in the fresh basil and parsley.
7. Serve:
   Serve hot, garnished with extra basil and plenty of freshly grated Parmesan cheese.

✨ Tip: This dish pairs perfectly with crusty bread and a glass of the same white wine you used to cook!

If you’d like, I can write a quick variation or tips for making it vegetarian too — just let me know!