Italian Drunken Noodles

Italian Drunken Noodles – A Comfort Dish with a Fiery Twist! 🇮🇹🍷

Italian Drunken Noodles is a beautiful fusion of Italian and Thai influences — a hearty pasta dish tossed in a spicy, garlicky, and tomato-rich sauce infused with wine. Despite its name, there’s no need to worry — the alcohol cooks off, leaving behind only a deep, savory flavor that elevates the entire dish. It’s bold, aromatic, and loaded with Italian sausage, sweet bell peppers, and fresh basil. Perfect for weeknights yet elegant enough for guests!

Let’s walk through this irresistible recipe step by step.

🍝 Ingredients You’ll Need

For the Main Dish:

• 12 oz (340 g) wide egg noodles or fettuccine
• 1 lb (450 g) Italian sausage (mild or spicy) – casings removed
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes (optional for heat)
• 1 can (14 oz) diced tomatoes
• ½ cup dry red wine (like Merlot or Chianti)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• ¼ cup chopped fresh basil
• ¼ cup grated Parmesan cheese, for serving

🧑‍🍳 Step-by-Step Method

Step 1: Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Add your egg noodles or fettuccine and cook until al dente according to the package directions.
3. Drain, toss lightly with a drizzle of olive oil to prevent sticking, and set aside.

Step 2: Brown the Sausage

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the Italian sausage, breaking it up with a spoon as it cooks.
3. Cook until browned and no longer pink (about 6–8 minutes).
4. Transfer the cooked sausage to a plate and set aside, leaving a little of the fat in the pan for flavor.

Step 3: Sauté the Aromatics

1. In the same skillet, add the onion and bell peppers.
2. Sauté for 5–6 minutes, until the vegetables begin to soften and caramelize.
3. Add minced garlic and red pepper flakes, cooking just until fragrant (about 30 seconds).

Tip: Don’t let the garlic burn — it can make the sauce bitter.

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