Italian Drunken Noodles
Savory Italian sausage, sweet bell peppers, fragrant garlic, and silky pappardelle – these Italian drunken noodles bring warmth, herbiness, and easy comfort to your table. A quick simmer in white wine and tomatoes ties everything together in a gloriously saucy one-pan meal.
4
servings
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!
Notes
If you like things creamier, stir in a splash of heavy cream toward the end. Pappardelle is classic, but fettuccine, tagliatelle, or gluten-free options work great too. Leftovers keep well in the fridge and taste even better the next day.
Nutrition
Calories: 640kcal | Carbohydrates: 60g | Protein: 28g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 1350mg | Potassium: 900mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2250IU | Vitamin C: 108mg | Calcium: 220mg | Iron: 4.8mg