Italian Drunken Noodles

2. Brown the Sausage

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned and fully cooked through, about 5–7 minutes. Remove from the skillet and set aside, leaving the drippings for extra flavor.

3. Sauté the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions, bell peppers, and zucchini. Cook for 3–4 minutes until they begin to soften. Add the garlic and sliced chilies, cooking for another 30–60 seconds until fragrant.

4. Deglaze with Wine

Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Allow the wine to simmer for 2–3 minutes until it reduces slightly and concentrates in flavor. This step infuses the dish with a subtle acidity that balances the richness of the sausage.

5. Build the Sauce

Stir in the tomato paste, dried oregano, and red pepper flakes. Mix well, letting the paste heat through and coat the vegetables evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

6. Combine Pasta and Sausage

Return the cooked sausage to the skillet. Add the drained pasta and toss everything together until the noodles are evenly coated with the sauce. Taste and adjust seasoning with salt and black pepper. For a slightly saucier dish, add a little more pasta water as needed.

7. Garnish and Serve

Transfer the Italian Drunken Noodles to a serving platter or individual plates. Sprinkle with freshly chopped basil or parsley and finish with a generous amount of grated Parmesan. Serve immediately while hot.

Tips for the Best Italian Drunken Noodles

• Use quality pasta: Fresh or high-quality dried pasta makes a big difference in texture and flavor.
• Adjust the heat: Red chilies and red pepper flakes give this dish its kick. Reduce or omit them if you prefer mild flavors.
• Wine matters: A dry white wine like Pinot Grigio or Sauvignon Blanc adds acidity and depth. Avoid sweet wines—they change the flavor balance.
• Vegetable variations: Mushrooms, asparagus, or cherry tomatoes can be added for extra texture and flavor.

Italian Drunken Noodles offer the perfect marriage of spicy Thai-inspired flavor with hearty Italian ingredients. They’re easy to make, impressive to serve, and utterly addictive. With each bite, you get a harmony of wine, sausage, garlic, and herbs that elevates a simple pasta dinner into something extraordinary.

If you want, I can also make a 30-minute “quick weeknight” version of Italian Drunken Noodles that uses pantry staples but still tastes restaurant-quality. Do you want me to create that?