Here’s a classic Italian Drunken Noodles recipe—a bold, saucy pasta dish inspired by Pasta alla Ubriachi 🇮🇹🍝
(It’s called “drunken” because of the generous splash of wine.)
Italian Drunken Noodles
Ingredients
- 12 oz pappardelle or wide egg noodles
- 1 lb Italian sausage (sweet or hot), casings removed
- 3 tbsp olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1½ cups dry red wine (Chianti or Cabernet work well)
- 1 can (14 oz) crushed tomatoes
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- ½ cup fresh basil, chopped
- Parmesan cheese, for serving
Instructions
- Cook the pasta
Boil noodles in salted water until al dente. Reserve ½ cup pasta water, then drain. - Brown the sausage
Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned. Remove and set aside. - Sauté veggies
In the same pan, add onion and peppers. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds. - Deglaze with wine 🍷
Pour in red wine, scraping up browned bits. Simmer 5–7 minutes until reduced by about half. - Build the sauce
Stir in crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Add sausage back in. Simmer 10 minutes. - Combine
Add pasta and toss to coat. Use reserved pasta water if needed to loosen the sauce. - Finish
Stir in fresh basil. Taste and adjust seasoning.
Serve With
- Freshly grated Parmesan
- Garlic bread or focaccia
- A glass of the same red wine used in the sauce 😉
Variations
- Creamy version: Add ¼ cup heavy cream at the end
- Chicken drunken noodles: Swap sausage for chicken thighs
- Spicy: Use hot Italian sausage + extra chili flakes
- Vegetarian: Use mushrooms and zucchini instead of sausage
- If you want, I can give you a 30-minute version, a slow-cooker adaptation, or a one-pan recipe 🍷✨
