Italian Drunken Noodles: A Fusion of Bold Flavors in a Comforting Pasta Dish
Italian Drunken Noodles are a vibrant and hearty dish inspired by the Thai version of drunken noodles (Pad Kee Mao), but infused with unmistakable Italian flair. This fusion recipe replaces rice noodles with wide egg noodles or pappardelle and features bold Italian sausage, bell peppers, onions, tomatoes, garlic, fresh herbs, and a splash of wine—hence the “drunken” name.
In this article, we’ll break down the ingredients, explain the cooking process step by step, and highlight tips to get the best flavor from this robust, rustic meal.
Ingredients:
- 12 oz wide egg noodles (or pappardelle)
- 1 lb Italian sausage (mild or spicy, casing removed if using links)
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (or one 14 oz can of diced tomatoes)
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 tsp red pepper flakes (optional, for heat)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh basil, chopped (for garnish)
- Freshly grated Parmesan cheese (optional)
Step-by-Step Method:
Step 1: Cook the Pasta
- In a large pot, bring salted water to a boil.
- Cook the egg noodles or pappardelle according to package instructions until al dente.
- Drain the pasta, toss with a drizzle of olive oil to prevent sticking, and set aside.
Tip: Save about 1/2 cup of pasta water for later to help bind the sauce.
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