Italian Drunken Noodles

Italian Drunken Noodles: A Fusion of Comfort and Flavor

Italian Drunken Noodles are a unique fusion dish that combines the rich flavors of Italian sausage and herbs with the silky texture of wide egg noodles. Despite the name, there’s no strict origin in Italian or Thai cuisine—this dish takes inspiration from the concept of Thai drunken noodles but infuses it with robust Italian ingredients. The result is a hearty, spicy, and aromatic meal that’s perfect for any night of the week.

Ingredients:

12 oz wide egg noodles (or pappardelle)
1 lb Italian sausage (hot or mild, casings removed)
1 medium yellow onion, thinly sliced
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
1/4 cup fresh basil, chopped
1 tsp dried oregano
1/2 tsp red pepper flakes (optional for heat)
2 tbsp olive oil
Salt and black pepper, to taste
Grated Parmesan cheese, for garnish (optional)

Step-by-Step Method:

Step 1: Cook the Noodles

Begin by boiling a large pot of salted water. Add the egg noodles and cook them until just al dente, according to package instructions. Drain and set aside. You can toss the noodles with a little olive oil to prevent sticking.

Step 2: Sauté the Sausage

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook until it’s browned and cooked through, breaking it into crumbles with a wooden spoon. Once fully cooked, transfer the sausage to a plate and set it aside.

Step 3: Sauté the Vegetables

In the same pan, add another tablespoon of olive oil. Toss in the sliced onions and bell peppers. Sauté for 5–7 minutes, until the vegetables are softened and slightly caramelized. Add the garlic and cook for another 30 seconds, just until fragrant.