Italian Drunken Noodles is a bold and flavorful fusion dish that marries the vibrant essence of Italian cuisine with the fun, spicy kick of a traditional drunken noodle dish. Originating as a creative spin on the popular Thai drunken noodles, this Italian version features hearty Italian sausage, colorful bell peppers, juicy tomatoes, aromatic herbs, and wide pappardelle pasta all simmered in a wine-infused sauce.
The result is a comforting, zesty, and soul-satisfying dish that delivers complex flavors with every bite. Ideal for a weeknight dinner or a weekend feast, this recipe is easy to make and impressively delicious, offering a gourmet experience with simple ingredients. Whether you’re craving something rich and savory or want to try a new pasta dish with a twist, Italian Drunken Noodles is a must-try meal for any pasta lover.
Ingredients
- 12 oz pappardelle or wide egg noodles
- 1 lb Italian sausage (mild or spicy, according to taste)
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 (14.5 oz) can diced tomatoes, with juice
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, chopped
- Grated Parmesan cheese, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- Brown the sausage: In a large skillet or sauté pan over medium-high heat, add the olive oil. Add the Italian sausage, breaking it into smaller pieces with a spoon. Cook until browned and cooked through, about 6-7 minutes. Remove the sausage from the pan and set aside.
- Sauté vegetables: In the same skillet, add the sliced red onion and bell peppers. Sauté for about 4-5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Season and deglaze: Sprinkle in the Italian seasoning and crushed red pepper flakes. Stir to coat the vegetables. Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Add tomatoes: Stir in the diced tomatoes with their juice. Bring the mixture to a gentle simmer and cook for 5-6 minutes, allowing the flavors to combine.
- Combine everything: Return the cooked sausage to the pan and stir to combine. Let it simmer for another 2 minutes. Add the drained pasta into the sauce and toss everything together gently. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
- Finish the dish: Season with salt and freshly ground black pepper to taste. Add the fresh chopped basil and stir it in just before serving.
- Garnish and serve: Plate the pasta and sprinkle with grated Parmesan cheese. Serve hot with crusty bread or a fresh green salad on the side.
This Italian Drunken Noodles recipe stands out for its perfect balance of savory, sweet, and spicy flavors. The addition of white wine adds depth and a subtle tang that enhances the richness of the sausage and the brightness of the tomatoes. It’s a comforting yet sophisticated dish that’s ideal for impressing guests or treating yourself to a flavorful homemade meal. The fusion of Italian ingredients with a playful, wine-kissed twist brings a fresh perspective to pasta night and proves that a little creativity can go a long way in the kitchen.