Savory Italian sausage, sweet bell peppers, fragrant garlic, and silky pappardelle – these Italian drunken noodles bring the kind of cozy, herby aroma that makes your kitchen feel like a hug. A quick simmer in white wine and tomatoes ties everything together in one gloriously messy, saucy dish.
If you’ve never tried Italian drunken noodles before, they’re basically what happens when spicy sausage crashes into a pasta dinner and brings a bottle of wine. It’s hearty, fuss-free, and just the right amount of “oops I added extra garlic” kind of good. Sure, it sounds like something made at midnight with whatever’s in the fridge (no judgment), but it actually feels a bit special too – like something you’d serve on a chilly Friday night with a lazy glass of red. Let’s break it down together.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Italian Drunken Noodles
No long explanation here — just a really good plate of pasta that happens to come together with minimal stress.
- Ridiculously simple to make: You only need one big skillet and a pot for pasta. That’s it, no juggling five burners here.
- Hello, layers of flavor: Between sautéed garlic, wine, tomatoes, and sausage, the sauce tastes like it simmered all day (but it didn’t).
- A little spice, a little comfort: You can dial up the red pepper flakes or leave them out, depending on your vibe.
- The texture party: The chew of pappardelle, the silky-soft peppers, the crumble of sausage… it’s all working together.
- Make it your own: Toss in extra veg, sub in veggie sausage, or serve with crusty bread to sop up the sauce.
- Leftovers? Even better: A little rest in the fridge somehow makes everything more delicious the next day.
Ingredient Notes
This isn’t a massive ingredient list, but each one brings something important to the table (and maybe a little sass).
- Olive oil: A generous splash helps everything sizzle and sing. Use good olive oil if you can taste the difference.
- Italian sausage: I like spicy for a little extra attitude, but mild works too. Crumble it well for even browning.
- Onion: Go for yellow or white; cook it until it’s nice and soft for sweetness.
- Garlic: Fresh minced is best. It brings that signature cozy kitchen smell.
- Italian seasoning: A shortcut blend that adds oregano-y, rosemary-ish warmth without digging into five jars.
- Red pepper flakes: Totally optional, but they add just the right kind of “I’m awake now” heat.
- Salt and black pepper: Don’t be shy. Especially since the tomatoes need a bit of coaxing.
- Bell peppers: Use all three colors if you’ve got them. The sweetness balances the sausage so well.
- Dry white wine: Don’t overthink it. Grab what you’d drink and pour half in the pan.
- Diced tomatoes: They mellow out the sharpness of the wine. I usually use canned with juices.
- Pappardelle pasta: Wide, curly ribbons that cling to the sauce like they want to marry it.
- Parmesan cheese: Skip the stuff in the green can. Freshly shredded makes the dish sing.
- Fresh basil: Right at the end for brightness. It’s optional, but I love how it lifts everything.
How To Make This Italian Drunken Noodles
This recipe feels like one long cozy exhale from start to finish. If you can stir and boil pasta, you’ve got this.
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Brown the sausage: Heat the olive oil in a large skillet, then add the sausage. Break it up with a wooden spoon and let it get golden and crumbly. It should smell amazing at this point. Once browned, scoop it out and set it aside.
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Sauté the aromatics: In the same oil (now infused with sausagey goodness), toss in the sliced onions. Let them soften for about 5 minutes. Then add the garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Sizzle everything together for a minute until it smells like you’re about to open an Italian bistro.
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Cook the peppers: Stir in the colorful bell pepper strips. They’ll soften quickly—give them 2 to 3 minutes to do their thing.
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Deglaze with wine: Pour in the white wine and use a wooden spoon to scrape up all the crusty browned bits sticking to the pan. Simmer until the wine reduces by about half. Your whole kitchen will smell like you’re making something fancy.
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Add tomatoes and simmer: Stir in the diced tomatoes plus their juice. Return the cooked sausage to the pan and let it all simmer on low for about 10 minutes, giving it a stir now and then. Taste, season, fuss a little… you’re the boss here.
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Cook the pasta: Meanwhile, boil your pappardelle in well-salted water until just al dente. Reserve half a cup of that pasta water before draining (you’ll thank yourself later).
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Bring it all together: Toss the drained pasta into the skillet with the sauce. Stir gently to coat every ribbon with love. If it looks dry, add a splash or two of that reserved pasta water for extra sauciness.
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Finish and serve: Sprinkle with Parmesan, shower with fresh basil, and serve immediately before someone sneaks a bite straight from the pan.
Storage Options
So, you’ve made a little too much (as one should). The good news? These noodles hold up pretty nicely.
Pop leftovers into an airtight container and refrigerate for up to 4 days. The pappardelle might soak up a bit of sauce, but a splash of water or broth when reheating brings it back to life. Just warm it gently on the stovetop or in the microwave, stirring halfway to keep things even and saucy.
Freezing? It’s fine but not fantastic. The sausage and sauce freeze beautifully, but the pasta might get a little mushy once thawed. If you’re planning ahead, freeze just the sauce and boil fresh pasta when you’re ready to eat. Trust me, future-you will be grateful.
And if you’re wondering whether this is a good make-ahead dinner… oh yes. It actually tastes even better the next day. The flavors settle in and mellow out, like it went to therapy overnight.
Variations and Substitutions
There’s a lot of room to make this dish your own. Got odds and ends in your fridge? Throw them in with confidence.
- Swap the sausage: Use turkey sausage, veggie sausage, or even crumbled tofu if you’re going plant-based.
- Change the pasta: Don’t have pappardelle? Fettuccine, tagliatelle, or even linguine all work in a pinch.
- Add more veggies: Mushrooms, spinach, or zucchini would be excellent here. Sauté them with the peppers.
- Use vodka instead of wine: No white wine? A splash of vodka will still deglaze the pan and add that slight punch.
- Make it creamy: Stir in a splash of heavy cream or dollop of mascarpone at the end for a richer version.
- Level up the cheese: Try grated Pecorino or even a touch of smoked provolone for extra depth.
What to Serve with Italian Drunken Noodles
This is already a meal, but a few extras never hurt, especially when everything’s bubbling and saucy.
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A simple green salad with a bracing vinaigrette cuts through the comfort of the pasta. Nothing fancy—just crisp lettuce, maybe arugula, with olive oil, lemon, and salt.
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Crusty bread or garlic knots make excellent sauce scoops. You could even use leftover baguette from that bottle of wine you didn’t finish… if that’s a thing in your house.
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If you want to keep the Italian theme going strong, a few slices of homemade lasagna as a very extra side dish wouldn’t be a bad move.
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To round things out with something crisp and unexpected, try pan-seared cod and chard. The garlicky greens and mild fish pair surprisingly well with the richness of the pasta.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make Italian drunken noodles ahead of time?
Totally! You can make the sauce a day or two in advance and store it in the fridge. Just reheat it while cooking fresh pasta, then combine them. The flavors actually improve after a little rest—it’s that whole “soups are better tomorrow” situation.
What type of white wine should I use?
Stick with a dry white wine like Sauvignon Blanc, Pinot Grigio, or even Chardonnay if it’s not too oaky. The goal is adding brightness and acidity, not sweetness. If the wine tastes good in a glass, it’ll work in the pan.
How spicy is this dish?
It’s gently warming if you follow the base recipe with mild sausage and a pinch of red pepper flakes. But if you like it hot, use spicy sausage and go heavier on the flakes. You’re in full control of the heat level here.
Can I use gluten-free pasta?
Absolutely. Choose your favorite gluten-free pasta and just keep an eye on timing. Some gluten-free noodles cook quicker, and they can be a little more delicate, so toss gently when mixing with the sauce.
Italian Drunken Noodles
Ingredients
Main Ingredients
- 2 tbsp (30 ml) olive oil extra virgin, for sautéing
- 1 lb (450 g) Italian sausage mild or spicy, casings removed and crumbled
- 1 yellow onion thinly sliced
- 4 cloves garlic minced
- 2 tsp Italian seasoning
- 1/2 tsp (0.5 tsp) crushed red pepper flakes optional, or to taste
- Salt and freshly ground black pepper to taste
- 3 bell peppers mixed colors (red, yellow, orange), seeded and sliced into strips
- 1/2 cup (120 ml) dry white wine
- 1 can (410 g) diced tomatoes with juices (about 14.5 ounces / 410g)
- 12 oz (340 g) pappardelle pasta or fettuccine/tagliatelle
- 1/2 cup (50 g) Parmesan cheese freshly shredded, plus more for serving
- 1/4 cup (10 g) fresh basil chopped, for serving (optional)
Equipment
- Large skillet
- Pot for pasta
- wooden spoon
- Colander
Instructions
- Heat olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until browned and cooked through, breaking it up with a wooden spoon. Remove sausage to a plate; leave the fat in the skillet.
- Add sliced onions to the same skillet and cook until softened, about 5 minutes. Stir in the garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Sauté for 1 minute until fragrant.
- Add the sliced bell peppers and cook for 2–3 minutes until just softened.
- Pour in the white wine and deglaze the pan, scraping up any browned bits. Simmer until the wine reduces by half, about 2–3 minutes.
- Add diced tomatoes (with their juices) and return the browned sausage to the pan. Stir and let the sauce simmer gently for 10 minutes. Taste and adjust seasoning if needed.
- Meanwhile, cook pappardelle in generously salted boiling water until just al dente. Reserve 1/2 cup of pasta water, then drain pasta.
- Add drained pasta to the skillet with the sauce. Toss gently to combine, adding reserved pasta water if sauce needs loosening.
- Top with Parmesan and fresh basil. Serve immediately and enjoy!
