Here’s a complete, step-by-step article for Italian Drunken Noodles — a fun fusion dish that combines hearty Italian flavors with the playful “drunken” noodle style.
Italian Drunken Noodles: A Bold Fusion of Comfort and Flavor
Italian Drunken Noodles is one of those dishes that makes you raise an eyebrow the first time you hear it. “Noodles… but Italian? And drunken?” The name comes from its resemblance to the famous Thai drunken noodles, but instead of soy sauce and basil, it’s infused with Italian herbs, sweet peppers, tomatoes, and a touch of wine. The wine is what gives it the “drunken” title — and it lends an incredible depth of flavor.
This dish is perfect for when you’re craving pasta but want something a little adventurous and saucy with a warm kick of spice.
Ingredients You’ll Need
(Serves 4)
- 12 oz (340 g) wide egg noodles or pappardelle pasta
- 2 tbsp olive oil
- 1 lb (450 g) Italian sausage (mild or spicy), removed from casings
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 cup (240 ml) cherry tomatoes, halved (or canned diced tomatoes)
- 1/2 cup (120 ml) dry white wine (Pinot Grigio works well)
- 1 cup (240 ml) chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley or basil leaves for garnish
- Freshly grated Parmesan cheese for serving
Step-by-Step Cooking Method
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your noodles and cook according to the package directions until al dente.
- Reserve about 1/2 cup of pasta water, then drain and set aside.
Tip: Wide noodles like pappardelle hold the chunky sauce beautifully.
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