Before we dive in, let me just say a heartfelt thank you for being here. Sharing recipes like this one with you makes my kitchen feel warmer and more alive. Food has a magical way of bringing people together, and I’m so glad you’re at the table with me today.
Now, let’s talk about something that’s equal parts comforting, bold, and irresistible: Italian Drunken Noodles. This dish takes the cozy heart of pasta night, adds a splash of wine for richness, and loads it up with savory Italian sausage and vibrant peppers. The result? A one-pan wonder that’s anything but boring!
And hey, if recipes like this make your weeknights easier (and tastier), be sure to subscribe to my newsletter—I’ll send you my best, most flavorful dishes straight to your inbox.
Why You’ll Love Italian Drunken Noodles
This dish is fast enough for a busy weeknight but impressive enough to serve guests. The white wine and tomatoes create a sauce that’s rich, tangy, and fragrant, coating every bite of egg noodles. Add in sausage, peppers, and garlic, and you’ve got a dinner that feels hearty yet elegant.
Reasons to Love It
- One-pan simplicity: Easy prep and minimal cleanup.
- Big flavors: Wine, garlic, and Italian sausage make this unforgettable.
- Versatile: Works as a family dinner or a date-night dish.
- Balanced: Protein, veggies, and carbs all in one dish.
Taste Profile
Think of it as a cross between Italian comfort food and a rustic pasta skillet. The sausage is savory and a little spicy, the peppers are sweet and tender, and the sauce is infused with garlic and herbs. The splash of white wine? It ties everything together with a depth of flavor that feels restaurant-worthy.
Ingredients You’ll Need
- 12 oz egg noodles, cooked
- 1 lb ground Italian sausage
- 2 bell peppers, chopped
- 3 tsp minced garlic
- 1 tsp Italian seasoning
- ½ cup white cooking wine
- 1 can (28 oz) diced tomatoes (with juice)
- 1 tbsp dried basil
- Salt & pepper, to taste
- Parmesan cheese, grated (for garnish)
- Fresh chopped parsley (for garnish)
Tools You’ll Need
- Large skillet or sauté pan
- Wooden spoon or spatula
- Pasta pot (for boiling egg noodles)
- Colander
Ingredient Swaps & Add-Ins
- Protein swap: Try chicken sausage or ground turkey instead.
- Extra veggies: Mushrooms, zucchini, or spinach would be delicious.
- Wine-free option: Replace with chicken broth for a non-alcoholic version.
- Heat factor: Add red pepper flakes for a little kick.
Step-by-Step Instructions
- Cook the noodles: Boil egg noodles according to package directions. Drain and set aside.
- Brown the sausage: In a large skillet over medium-high heat, cook the sausage until browned. Drain excess grease if necessary.
- Soften the peppers: Add chopped bell peppers and cook until tender, about 5 minutes.
- Add garlic & seasoning: Stir in minced garlic, Italian seasoning, and dried basil. Cook until fragrant (about 1 minute).
- Deglaze with wine: Pour in the white cooking wine, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes.
- Add tomatoes: Stir in the diced tomatoes (with juice). Season with salt and pepper to taste. Simmer for 10 minutes to let flavors meld.
- Toss with noodles: Add the cooked egg noodles to the skillet, tossing gently until coated with sauce.
- Finish & serve: Garnish with grated Parmesan and fresh parsley. Serve hot.
What to Serve With Italian Drunken Noodles
- A simple green salad with balsamic vinaigrette
- Crusty garlic bread (perfect for soaking up extra sauce)
- A glass of dry white wine (to match the sauce)
- Steamed broccoli or roasted zucchini for balance
Tips for Success
- Use a good quality sausage—the flavor really shines here.
- Let the wine simmer to cook off the alcohol but keep the depth of flavor.
- For a creamier sauce, stir in a splash of heavy cream at the end.
- Make it ahead: The flavors deepen after resting—just reheat gently.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 2 months (reheat gently with a splash of broth to loosen the sauce).
- Reheat on the stovetop or in the microwave until warmed through.
FAQs
Why is it called “drunken” noodles?
Because of the splash of white wine in the sauce—it deepens the flavor without overpowering the dish.
Can I use red wine instead of white?
Yes! Red wine will give the sauce a richer, bolder flavor.
Do I have to use egg noodles?
Nope! Penne, fettuccine, or even spaghetti will work beautifully.
Conclusion
This Italian Drunken Noodles recipe is everything you want in a weeknight dinner: simple, hearty, and bursting with flavor. It’s a dish that brings people together around the table and makes any night feel a little more special.
If you enjoyed this, you might also love:
- Creamy Tuscan Chicken Pasta
- Garlic Shrimp Scampi with Linguine
- Italian Sausage and Pepper Skillet
Join the Fun!
If you try this recipe, please leave a review below and share your photos on Pinterest—I’d love to see your take on it!
Nutritional Information (Approx. per serving, 6 servings)
- Calories: ~460
- Protein: 24g
- Carbohydrates: 42g
- Fat: 20g
- Fiber: 4g
- Sugar: 8g
Leave a Reply