Italian Drunken Noodles (Printable Recipe)
Noodles with sausage, peppers, and tomato wine sauce for a rustic and comforting dinner.
# Ingredients You'll Need:
→ Sauce and Protein
01 -
1 tablespoon olive oil, divided
02 -
1 pound Italian sausage
03 -
1 teaspoon salt
04 -
Freshly ground black pepper, to taste
05 -
2 garlic cloves, minced
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon crushed red pepper flakes
08 -
1/2 cup dry white wine
09 -
1 can (28 ounces) diced tomatoes, undrained
10 -
2 tablespoons fresh parsley, chopped
→ Vegetables
11 -
2 ounces red bell pepper, sliced
12 -
2 ounces yellow bell pepper, sliced
13 -
2 ounces orange bell pepper, sliced
14 -
1 ounce onion, thinly sliced
→ Pasta
15 -
12 ounces egg noodles
# Steps to Follow:
01 -
In a large Dutch oven or skillet, heat half the olive oil over medium heat. Add Italian sausage and crumble as it cooks, browning fully to release flavorful oils. Remove and set aside.
02 -
Add remaining olive oil to the same pan. Add sliced onions and bell peppers, sautéing gently for several minutes until softened. Add minced garlic and cook until fragrant, avoiding bitterness.
03 -
Pour dry white wine into the hot pan, scraping caramelized bits from the bottom with a wooden spoon. Simmer until wine has substantially reduced, infusing vegetables with bright flavor.
04 -
Add diced tomatoes with juices, Italian seasoning, red pepper flakes, salt, and black pepper. Stir to combine and simmer uncovered for 10 minutes until liquid thickens and flavors concentrate.
05 -
Return browned sausage to pan along with fresh parsley. Stir together and let bubble gently so flavors marry. Keep warm over very low heat.
06 -
Meanwhile, boil egg noodles in a large pot of salted water until just al dente. Drain thoroughly to prevent watery sauce.
07 -
Toss hot noodles directly into the sauce and sausage mixture. Fold and stir repeatedly until every strand is coated with sauce and studded with vegetables and sausage. Serve immediately while steaming hot.
# Extra Tips:
01 -
Allow sausage to brown fully for depth of flavor in the sauce
02 -
Always taste and adjust seasoning, ensuring wine reduces enough for concentrated flavor
03 -
If sauce thickens too much, add a spoonful of pasta water for perfect silky texture
04 -
Use freshest vegetables available and sample sausage first to adjust flavor intensity as needed
05 -
Sauce can be made a day ahead and gently reheated; cook noodles fresh for best texture