Italian drunken noodles bring together the warmth of Italian sausage, the brightness of bell peppers, and a splash of wine for a pasta dish that’s rich, rustic, and unforgettable.
Vibrant with color and bold in flavor, this dish transforms simple ingredients into a saucy, satisfying bowl that’s perfect for weeknight dinners or cozy gatherings with friends.
Key Players in These Italian Drunken Noodles
- Italian sausage – The savory, spiced backbone of the dish that infuses the sauce with hearty, robust flavor.
- Bell peppers (red, yellow, orange) – These add sweetness, color, and a tender crunch that balances the richness.
- White wine – Chardonnay or a similar dry white wine deepens the flavor and gives the noodles their signature “drunken” twist.
- Garlic – Fragrant and essential, it builds a flavorful base that supports the entire sauce.
- Diced tomatoes – Juicy and tangy, they blend with the wine and sausage drippings to create a bold, slightly sweet tomato sauce.
- Fresh basil and parsley – These fresh herbs add brightness and lift, making each bite feel light and aromatic.
- Egg noodles – Soft, mild, and slightly chewy, these noodles soak up every drop of sauce without stealing the spotlight.
Let’s Get Cooking: How to Make Italian Drunken Noodles
Begin by browning crumbled Italian sausage in olive oil until golden and aromatic. Remove it and sauté bell peppers with seasoning until just tender.
Add garlic, then pour in the white wine to deglaze the pan and reduce slightly. Stir in the diced tomatoes and let the sauce simmer gently.
Finish the sauce with olive oil, parsley, and half the basil, then return the sausage to the mix. Meanwhile, boil egg noodles until al dente and toss them directly into the sauce.
Garnish with the rest of the basil, a sprinkle of Parmesan, and a drizzle of olive oil before serving it up hot and hearty.
Extra Tips & Tasty Twists for Italian Drunken Noodles
To intensify the flavor, use spicy Italian sausage or add a pinch of red pepper flakes while sautéing the garlic. For a meatless twist, try sautéed mushrooms or eggplant in place of sausage. A splash of heavy cream stirred in at the end adds a velvety finish. Don’t skip the fresh herbs—dried just doesn’t offer the same pop of flavor here.
If you want to bulk it up, stir in fresh spinach at the end or serve it with crusty bread to soak up the sauce. Leftover roasted vegetables? Toss them in. The beauty of this recipe lies in its flexibility.
Save It for Later: Storing & Reheating Italian Drunken Noodles
These noodles reheat beautifully, often tasting even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm gently on the stovetop with a splash of broth or water to loosen the sauce. Freezing isn’t ideal due to the noodles’ soft texture, but the sauce alone can be frozen for future use—just cook fresh noodles when you’re ready.
Italian Drunken Noodles
Ingredients
- 1 can 28 oz diced tomatoes with juice
- 1 lb Italian sausage
- 12 oz egg noodles
- 1/2 cup white wine such as Chardonnay
- 1 orange bell pepper diced
- 1 tsp Italian seasoning
- 1/4 cup fresh basil julienned
- 1/2 tsp ground black pepper
- 2 tbsp fresh parsley chopped
- 1 yellow bell pepper diced
- 4 garlic cloves minced
- 1 red bell pepper diced
- 1 1/2 tsp salt
- Fresh Parmesan cheese optional for garnish
- Olive oil approximately 2–3 tablespoons for cooking and drizzling
Instructions
- Place a large heavy pan or braising pot over medium-high heat and heat a couple of tablespoons of olive oil. Once hot, crumble the Italian sausage into the pan and let it brown in the oil, forming small chunks. Remove the browned sausage with a slotted spoon and set aside.
- Into the same pan, add the diced bell peppers along with salt, Italian seasoning, and black pepper. Stir everything together and allow it to sauté for about 2 minutes until the peppers begin to soften.
- Stir in the minced garlic and once its aroma becomes noticeable, pour in the white wine. Allow the liquid to reduce almost completely.
- Introduce the diced tomatoes along with their juice to the pan, then drizzle in a few tablespoons of olive oil. Stir in the chopped parsley and half of the julienned basil to enrich the sauce.
- Return the browned sausage to the pan and gently fold to incorporate. Let it simmer for a few minutes so the flavors meld, then turn off the heat and keep warm.
- Meanwhile, cook the egg noodles according to the package directions. Drain them thoroughly once done.
- Add the drained noodles directly to the sauce, gently tossing with tongs to coat everything evenly. Taste and adjust seasoning with additional salt or pepper if necessary.
- Divide the noodles into bowls for serving. Garnish with the remaining fresh basil and, if desired, a touch of grated or shaved Parmesan and a final drizzle of olive oil.
