Step 3: Make the “Drunken” Sauce
Pour the crushed tomatoes, chicken broth, and red wine over the sausage and vegetables. Stir in Italian seasoning, red pepper flakes (if using), salt, and black pepper. The wine is the secret star—it brings a rich acidity and complexity to the sauce that makes this dish truly memorable.
Step 4: Let the Slow Cooker Work
Cover and cook on low for 6–7 hours or high for 3–4 hours. During this time, the flavors will meld together beautifully. The sausage will become tender, and the wine-tomato base will reduce slightly into a rich, luscious sauce.
Step 5: Cook the Noodles Separately
About 20 minutes before serving, cook the egg noodles (or pappardelle) according to the package instructions. Drain them well. Cooking the noodles separately ensures they don’t turn soggy in the slow cooker.
Step 6: Combine and Serve
Just before serving, stir the noodles into the sauce in the slow cooker. Toss gently until the pasta is fully coated in the rich, wine-infused tomato sauce. Garnish generously with fresh basil or parsley and a snowfall of Parmesan cheese.
Serving Suggestions
- Serve with crusty garlic bread to soak up the extra sauce.
- Pair with a glass of the same red wine you used in cooking for a perfectly matched meal.
- Add a fresh green salad with a light vinaigrette to balance the richness of the noodles.
Why This Recipe Works
- Slow cooker magic: Hands-off cooking allows the flavors to deepen over hours without constant supervision.
- Balanced flavors: The acidity of wine and tomatoes balances the richness of sausage.
- Versatility: You can use spicy sausage for heat or add mushrooms, zucchini, or spinach for extra nutrition.
- Comfort factor: It’s hearty, filling, and ideal for both cold nights and casual gatherings.
Final Thoughts
Slow Cooker Italian Drunken Noodles are proof that comfort food doesn’t have to be complicated. With a few simple ingredients, a splash of red wine, and the patience to let the slow cooker do its job, you’ll end up with a bowl of pasta that feels like it came straight from an Italian trattoria. The richness of the sauce, the tenderness of the noodles, and the warmth of the flavors make this dish one you’ll return to again and again.
Would you like me to also create a short, easy-to-follow recipe card version of this (ingredients + method in under 10 steps) that you could print or save?
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