Here’s a bold, rustic Italian Drunken Noodles recipe 🍝 — a spicy sausage and bell pepper pasta simmered in wine (that’s the “drunken” part).
This dish is inspired by Italian flavors (not to be confused with Thai drunken noodles).
🍝 Italian Drunken Noodles (Serves 4)
🛒 Ingredients
- 12 oz pappardelle or wide egg noodles
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 small onion, sliced
- 3–4 cloves garlic, minced
- 2 bell peppers (mixed colors), sliced
- ½–1 tsp red pepper flakes (to taste)
- ½ cup dry red wine (like Chianti or Merlot)
- 1 can (14–15 oz) crushed tomatoes
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- Fresh basil, chopped
- Freshly grated Parmesan cheese
👩🍳 Instructions
1️⃣ Cook the Pasta
Bring salted water to a boil and cook noodles until al dente. Reserve ½ cup pasta water before draining.
2️⃣ Brown the Sausage
Heat olive oil in a large skillet over medium heat.
Remove sausage from casing (if needed) and cook until browned. Break into crumbles.
3️⃣ Sauté the Veggies
Add onion and cook 2–3 minutes.
Stir in garlic, bell peppers, and red pepper flakes. Cook until peppers soften.
4️⃣ Add the “Drunken” Flavor 🍷
Pour in red wine. Let it simmer 3–4 minutes to cook off the alcohol and reduce slightly.
5️⃣ Build the Sauce
Stir in crushed tomatoes, Italian seasoning, salt, and pepper.
Simmer 10–15 minutes until thickened.
6️⃣ Combine
Add cooked pasta to the skillet. Toss well.
If needed, add a splash of reserved pasta water to loosen the sauce.
7️⃣ Finish
Top with fresh basil and Parmesan.
🔥 Tips for Extra Flavor
- Use spicy Italian sausage for more kick.
- Add a splash of heavy cream at the end for a creamy version.
- Toss in mushrooms or spinach for extra veggies.
- Deglaze properly — scrape the browned bits after adding wine for deeper flavor.
If you’d like, I can also give you:
- A creamy version
- A chicken version
- A low-carb (zucchini noodle) version
- Or a restaurant-style copycat version
What style are you going for? 🍷🍝
