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Italian Drunken Noodles: A Hearty & Flavorful One-Pan Meal

If you love bold flavors, quick cooking, and a meal that impresses without too much effort, Italian Drunken Noodles are your new go-to recipe. This dish combines the vibrant herbs and robust flavors of Italian cuisine with a fun twist inspired by the “drunken noodles” concept from Thai cooking—alcohol-infused flavor that elevates the pasta to a whole new level. And the best part? It’s a one-pan meal, making cleanup a breeze.

Ingredients

For 4 servings:

• 12 oz (340 g) wide pasta noodles (fettuccine or pappardelle work best)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 cup cherry tomatoes, halved
• 1 cup mushrooms, sliced
• 1/2 cup dry white wine (or vegetable broth if preferred)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp red pepper flakes (adjust to taste)
• 1 tsp dried Italian herbs (oregano, basil, thyme)
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Step-by-Step Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta until al dente according to package instructions.
3. Drain and reserve 1/2 cup of pasta water for later use. Set the pasta aside.

Step 2: Sauté the Aromatics

1. In a large skillet or sauté pan, heat the olive oil over medium heat.
2. Add minced garlic and sliced onion, stirring for about 2 minutes until fragrant and translucent.

Step 3: Cook the Vegetables

1. Add the sliced bell peppers and mushrooms to the pan.
2. Sauté for 5–7 minutes until the vegetables are tender but still vibrant.
3. Toss in the cherry tomatoes and cook for another 2 minutes.

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