Italian Drunken Noodles

Savor a comforting bowl where browned Italian sausage mingles with tricolored bell peppers and onions, all enveloped in a robust tomato and white wine sauce. Infusing each bite with herbs and a gentle kick of red pepper this dish brings lively Italian American flavors to your table. Combined with tender egg noodles every forkful offers a medley of savory richness aromatic spice and satisfying texture. Perfect for a cozy dinner this meal is both hearty and vibrant showcasing simple ingredients elevated by skillful layering of flavor.

This recipe first became a staple during a cozy winter dinner with loved ones and now whenever I simmer the sauce with that splash of wine I am transported right back to that table

Ingredients

• Italian sausage: look for quality sausage with fennel and a balance of lean and fat for real flavor
• Egg noodles: choose wide or medium size with good texture to grip the sauce
• Red yellow and orange bell peppers: select firm fresh peppers for bright color and gentle sweetness
• Onion: thinly sliced to mellow into the base of the sauce and add subtle depth
• Garlic: fresh cloves bring sharp fragrance and warmth
• Dry white wine: pick a crisp wine you would enjoy drinking to add acidity that lifts the sauce
• Diced tomatoes: undrained high quality canned tomatoes for a juicy robust base
• Olive oil: extra virgin for the best rich flavor and silky finish
• Italian seasoning: blends herbs like oregano basil and marjoram for those classic notes
• Crushed red pepper flakes: optional for gentle background heat
• Fresh parsley: brightens the whole dish just before serving
• Salt and freshly ground black pepper: essential for flavor balance

Use the freshest vegetables you can find and always sample your sausage first so flavor intensity can be adjusted if needed

Step by Step Instructions

Brown the Sausage:

In a large Dutch oven or skillet heat part of the olive oil briskly over medium Add Italian sausage and crumble as it cooks Allow to brown fully and release flavorful oils When browned remove and set aside This builds the essential savory base

Sauté the Vegetables:

In the same pan add the rest of the olive oil Toss in sliced onions and all the bell peppers Sauté gently for several minutes to soften vegetables and release their aroma without burning Add the garlic and cook just until you smell its fragrance this helps avoid bitterness

Deglaze with Wine:

Pour the dry white wine into the hot pan Scrape all the caramelized bits from the bottom using a wooden spoon Simmer until the wine has substantially reduced infusing the vegetables with bright flavor and subtle acidity

Simmer the Sauce:

Add diced tomatoes including juices directly into the pan Sprinkle in Italian seasoning crushed red pepper salt and black pepper Stir deeply to combine and let simmer uncovered about 10 minutes this allows much of the liquid to thicken and the flavor to concentrate

Finish with Sausage and Herbs:

Return the browned sausage to the pan along with a generous handful of fresh parsley Stir together and let bubble gently so the flavors marry Keep warm over very low heat

Cook the Noodles:

Meanwhile boil egg noodles in a large salted pot of water until just al dente Drain thoroughly so the sauce will coat and not get watery

Assemble and Serve:

Toss the hot noodles directly into the sauce and sausage mixture Fold and stir repeatedly so every strand of pasta is slicked in sauce and pebbled with veggies and sausage Serve steaming hot right away

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Egg noodles have always captured my heart in this dish their sturdy texture holds up perfectly in the sauce and reminds me of dinners with my grandmother who insisted on using them for all her special recipes

Storage Tips

Refrigerate any leftovers in a tightly sealed container for up to three days When reheating add a splash of water or broth to refresh the sauce Avoid microwaving too long as the noodles can soften excessively

Ingredient Swaps

Try sweet turkey sausage or plant based sausage if you want to lighten it up Any mix of bell peppers works use what is freshest or already in your fridge If needed substitute penne or pappardelle for egg noodles

Serving Ideas

I love to sprinkle extra parsley or a bit of fresh basil before serving for added aroma Make it a complete meal with a crisp salad or roasted vegetables on the side Leftovers can even be served as a baked casserole topped with crunchy breadcrumbs

Cultural Context

This dish playfully borrows from both Italian and American traditions It is inspired by the Italian idea of pasta alla ubriaca literally drunken pasta but adapted with a heartier sausage vegetable mix that makes it a true Italian American comfort food favorite

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Frequently Asked Questions About Recipes

→ What wine works best for the sauce?

A dry white wine such as Pinot Grigio or Sauvignon Blanc adds brightness and acidity.

→ Can I swap the sausage for another protein?

Yes, try chicken sausage, turkey sausage, or a plant-based alternative for a lighter variation.

→ How do I keep the noodles from getting mushy?

Cook the egg noodles just until al dente and toss with the sauce right before serving.

→ Can this be made ahead?

The sauce can be prepared in advance and reheated; cook fresh noodles just before serving.

→ Is this dish spicy?

It has a mild kick from crushed red pepper flakes, but you can adjust or omit them as desired.

→ What sides go well with it?

Pair with a simple green salad, roasted vegetables, or warm crusty bread to complete the meal.