Here’s a bold, flavorful twist on a classic: Italian-Style Drunken Noodles 🍝🍷
(think Thai drunken noodles, but with Italian flavors and wine)
Ingredients (4 servings)
- 12 oz wide noodles (pappardelle, fettuccine, or egg noodles)
- 2 tbsp olive oil
- 12 oz Italian sausage (sweet or spicy), casings removed
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (adjust to taste)
- ¾ cup dry red wine (or white wine)
- 1 cup crushed tomatoes or marinara sauce
- ½ cup chicken or beef broth
- Salt & black pepper, to taste
- ½ tsp dried oregano
- ½ tsp dried basil (or Italian seasoning)
- Fresh basil or parsley, chopped
- Grated Parmesan cheese, for serving
Instructions
- Cook the noodles
Boil noodles in well-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, breaking it up. Remove excess grease if needed. - Sauté vegetables
Add onion and bell peppers to the skillet. Cook 3–4 minutes until softened.
Stir in garlic and red pepper flakes; cook 30 seconds until fragrant. - Deglaze with wine
Pour in the wine and simmer 2–3 minutes, scraping up browned bits from the pan. - Build the sauce
Stir in crushed tomatoes, broth, oregano, basil, salt, and pepper.
Simmer 5–7 minutes until slightly thickened. - Combine everything
Add noodles to the skillet. Toss well, adding reserved pasta water as needed for a silky sauce. - Finish & serve
Remove from heat. Garnish with fresh basil and plenty of Parmesan.
Tips & Variations
- Extra “drunken” flavor: Add a splash more wine at the end and let it cook off for 30 seconds.
- Vegetarian version: Swap sausage for mushrooms and zucchini.
- Spicy Italian: Use hot Italian sausage + extra red pepper flakes.
- Cheesy upgrade: Finish with a knob of butter or a spoon of ricotta for richness.
If you want, I can give you a one-pan 30-minute version, or a creamy Italian drunken noodles twist.
