Italian Drunken Noodles

This comforting Italian drunken noodles dish brings together the heartiness of sausage and the brightness of tomatoes in a white wine broth that transforms simple ingredients into something that tastes far more complex than the time it takes to make. It is my go to when I need something flavorful fast that feels like it came straight from a trattoria kitchen.

I made this for a birthday dinner when time was tight and now it is on our monthly rotation thanks to how quickly it disappeared from every plate

Ingredients

• Egg noodles: provide a tender base that soaks up the sauce beautifully choose wide ribbons for best texture
• Ground Italian sausage: gives the dish a deep savory flavor use a well seasoned variety for extra punch
• Chopped bell peppers: bring sweetness and a touch of crunch go for red or yellow for better contrast
• Minced garlic: is key to building the aromatic flavor base fresh garlic makes all the difference
• Italian seasoning: brings the herbs together make sure your blend is fresh and aromatic
• White cooking wine: adds depth and a little acidity choose a dry variety for balance
• Diced tomatoes: create the body of the sauce do not drain to keep all the juices
• Dried basil: adds a sweet herby finish use a high quality brand or fresh if you have it
• Salt and pepper: balance everything season as you go for best control
• Parmesan cheese: for creamy salty finish freshly grated is best
• Fresh parsley: for a bright garnish adds color and a bit of freshness

Step-by-Step Instructions

Sauté the Sausage and Peppers:

Cook Italian sausage and chopped bell peppers in a large skillet over medium high heat for about 7 to 9 minutes until sausage is browned and peppers are just tender

Add the Garlic and Herbs:

Reduce heat to medium and stir in minced garlic and Italian seasoning cook for 30 seconds stirring constantly to release their aroma

Deglaze with Wine:

Pour in white cooking wine and scrape the bottom of the skillet simmer until the liquid is reduced by half about 3 to 4 minutes

Build the Sauce:

Add diced tomatoes with their juice plus dried basil and a good pinch of salt and pepper stir thoroughly to create a cohesive sauce

Incorporate the Noodles:

Fold in the cooked egg noodles gently using tongs or a wooden spoon and sauté for another 3 to 5 minutes until everything is heated through

Finish and Serve:

Top with freshly grated Parmesan and a generous sprinkle of chopped parsley serve immediately for best flavor

Bookmark

The sausage I use is from our local butcher and the spice level is just right for this dish

My kids once made this for me on Mother’s Day and now it tastes like celebration every time

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days

Reheat gently in a skillet with a splash of broth or water to loosen the sauce

Avoid microwaving if possible as the noodles can get overly soft

Ingredient Substitutions

Try ground chicken or turkey instead of sausage for a lighter version

Use rotini or penne if egg noodles are not available

Vegetable broth can replace wine for a nonalcoholic version but flavor will be milder

Serving Suggestions

Pair with a crisp green salad and crusty bread

Serve with a chilled white wine or a bold Italian red

Bookmark

Top with extra Parmesan and a drizzle of olive oil for added richness

Cultural Context

Italian drunken noodles are a playful take on pasta alla vodka or wine infused sauces

The name comes from both the cooking liquid and how well it pairs with spirits

It showcases how Italian cuisine can balance rustic ingredients with refined flavor

Frequently Asked Questions About Recipes

→ What type of wine is used in Italian Drunken Noodles?

White cooking wine is used to simmer the noodles and enhance the flavor. The alcohol cooks off during preparation.

→ Can I use a different type of meat?

Yes, ground chicken, turkey, or even beef can replace Italian sausage depending on your preference.

→ Do I need to drain the diced tomatoes?

No, use undrained canned diced tomatoes to maintain the sauce consistency and boost flavor.

→ What kind of pasta works best?

Egg noodles are traditional for this dish, but other varieties like fettuccine or linguine can work well too.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to four days. Reheat gently on the stove for best results.

→ Can I make this dish alcohol-free?

Yes, substitute the white wine with additional chicken broth for a non-alcoholic version.