You want comfort food with a little swagger? Italian Drunken Noodles deliver a saucy, spicy, twirl-worthy bowl that tastes like your favorite trattoria met your go-to stir-fry. We’re talking wide noodles, garlicky sausage, sweet bell peppers, and a red-wine-kissed tomato sauce that’s ready in under an hour. It’s dramatic, it’s messy, and it absolutely slaps on weeknights or date nights. Grab a big skillet and let’s make some trouble.
What Are Italian Drunken Noodles, Exactly?
Italian Drunken Noodles take inspiration from Thai drunken noodles, but with bold Italian flavors. Think pappardelle or wide egg noodles tossed with crumbled Italian sausage, tomatoes, basil, and a splash of red wine. The wine doesn’t make the pasta “drunk,” but it adds depth and a hint of romance. You’ll taste heat, sweetness, and richness in every bite.
You don’t need fancy technique or restaurant gear here. A large skillet, a pot for pasta, and some confidence handle it just fine. And yes, you can sip the leftover wine while you cook—consider it chef’s tax.
Ingredients You’ll Need (and Why They Matter)
You can riff on this recipe a bit, but a strong base gets you 90% of the magic.
- Wide noodles: Pappardelle, tagliatelle, or wide egg noodles grip sauce like champions.
- Italian sausage: Hot or sweet. Hot brings the kick; sweet lets the peppers shine. Use chicken or turkey sausage if you prefer.
- Olive oil: Good quality makes a difference in flavor.
- Garlic and onion: Non-negotiable flavor backbone.
- Bell peppers: Red, yellow, or orange for sweetness and color. Skip green—they can taste bitter here.
- Cherry tomatoes or crushed tomatoes: Cherry tomatoes blister beautifully; crushed give a saucier vibe. Either works.
- Red wine: A dry variety like Sangiovese, Montepulciano, or Cabernet. If you wouldn’t drink it, don’t cook with it.
- Crushed red pepper flakes: For heat. Adjust to taste.
- Fresh basil and parsley: Bright, peppery, and essential. Don’t skip the herbs.
- Parmesan: Adds salty umami. Grate it fresh if you can.
- Butter: A small knob at the end makes everything silky and luxurious.
- Salt and black pepper: Season as you go.
Pantry Swaps That Still Slap
- No wine? Use low-sodium chicken broth plus a splash of balsamic vinegar for depth.
- Gluten-free? Use GF wide noodles and check your sausage label.
- Dairy-free? Skip butter and Parmesan, add a drizzle of good olive oil at the end.
- Veg-friendly? Swap sausage for mushrooms (cremini + shiitake) and a handful of olives.
Step-by-Step: How to Make Italian Drunken Noodles
This is a quick, high-heat situation, so keep everything prepped and nearby.
- Boil the noodles: Salt your water generously (like, ocean-level). Cook until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Brown the sausage: Heat olive oil in a large skillet over medium-high. Crumble in the sausage and cook until browned with crispy bits. Remove to a plate, leaving the drippings.
- Soften aromatics: In the same skillet, add a bit more oil if needed, then the onion and bell peppers. Cook until softened and slightly charred at the edges. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Deglaze with wine: Pour in the red wine. Scrape up browned bits (flavor gold). Reduce by half—about 2–3 minutes.
- Add tomatoes: Stir in cherry tomatoes (let them blister) or crushed tomatoes (let them simmer). Season with salt and pepper.
- Bring it together: Return sausage to the pan. Toss in cooked noodles, a splash of reserved pasta water, and a knob of butter. Stir until glossy and saucy.
- Finish and serve: Kill the heat. Stir in chopped basil and parsley. Shower with Parmesan. Taste and adjust seasoning. Twirl into bowls and serve immediately.
Pro Tips for Maximum Flavor
- Don’t overcook the noodles. They’ll finish in the sauce.
- Use high heat for peppers. Slight char = sweet, smoky depth.
- Reduce the wine properly. If it tastes sharp, simmer longer.
- Finish with butter. That tiny knob makes it restaurant-level, IMO.
Flavor Twists You’ll Love
Feeling creative? You’ve got options.
- Smoky Calabrian: Swap red pepper flakes for Calabrian chili paste, add olives and a touch of smoked paprika.
- Rustic Tuscan: Use Chianti, add cannellini beans and a handful of kale ribbons.
- Creamy Rosé: Stir in a splash of heavy cream at the end for a silky, blush sauce. FYI, it’s dangerously good.
- Seafood Spin: Use shrimp instead of sausage; add them after the wine reduces and cook just until pink.
- Lemon-Basil Bright: Finish with lemon zest and a squeeze of juice for extra lift.
Heat Level: Choose Your Adventure
- Mild: Sweet sausage only, minimal flakes.
- Medium: Half hot, half sweet sausage; a generous pinch of flakes.
- Spicy: All hot sausage, extra flakes, and a spoon of Calabrian paste. You’ve been warned.
What to Serve with Italian Drunken Noodles
Keep sides simple and let the noodles shine.
- Crisp salad: Arugula, shaved fennel, lemon, and olive oil. Peppery and refreshing.
- Garlic bread: Because carbs with carbs feels right.
- Roasted veggies: Broccolini, zucchini, or asparagus.
- Wine pairing: Use what you cooked with—Sangiovese or Montepulciano. If you prefer white, a zippy Pinot Grigio cuts the richness.
Make-Ahead, Storage, and Reheating
You can absolutely prep parts ahead, but noodles taste best fresh. Still, life happens.
- Make-ahead: Slice peppers/onions and brown sausage up to 2 days ahead. Store separately.
- Leftovers: Refrigerate for up to 3 days. The noodles will absorb sauce, but flavor stays solid.
- Reheat: Skillet over medium with a splash of water or broth. Add fresh herbs and a tiny knob of butter to revive it. Microwave works in a pinch, but stir halfway, IMO.
- Freezing: Not ideal with noodles. Freeze the sauce without pasta, then cook noodles fresh.
Exact Recipe (Serves 4)
- 12 oz pappardelle or wide egg noodles
- 1 lb Italian sausage (hot, sweet, or mixed), casings removed
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 2 bell peppers (red/yellow), thinly sliced
- 4 cloves garlic, minced
- 1/2–1 tsp red pepper flakes
- 3/4 cup dry red wine
- 2 cups cherry tomatoes, halved (or 1 can 14–15 oz crushed tomatoes)
- 2 tbsp butter
- 1/2 cup grated Parmesan, plus more to serve
- 1/2 cup chopped fresh basil, 1/4 cup chopped parsley
- Salt and black pepper to taste
- Cook noodles in salted water until just shy of al dente; reserve 1 cup pasta water and drain.
- Brown sausage in 1 tbsp oil over medium-high. Remove to a plate.
- Add remaining oil. Sauté onion and peppers until tender and lightly charred. Stir in garlic and flakes for 30 seconds.
- Pour in wine; reduce by half, scraping the pan.
- Add tomatoes; simmer 5–7 minutes (blister cherry tomatoes or thicken crushed). Season.
- Return sausage. Add noodles, a splash of pasta water, and butter; toss until glossy.
- Off heat, fold in herbs and Parmesan. Adjust salt, pepper, and heat. Serve hot.
FAQ
Why is it called “drunken” if I’m just adding wine?
The wine adds depth and a mellow, slightly sweet acidity that makes the sauce feel rich and “boozy” in flavor. Most of the alcohol cooks off as it reduces. You get aroma and complexity, not a cocktail in a bowl.
Can I skip the wine entirely?
Yes. Use chicken broth plus 1–2 teaspoons balsamic vinegar. You’ll still get brightness and body without the alcohol. It won’t taste exactly the same, but it’ll still be delicious, FYI.
What noodle shape works best?
Wide, flat noodles like pappardelle or tagliatelle cling to the chunky sauce and sausage. If you can’t find them, try mafaldine or even fettuccine. In emergencies, egg noodles from the soup aisle do the job.
How spicy should I make it?
Totally your call. Start small with red pepper flakes and taste as you go. If you use hot sausage, you’ll get built-in heat, so adjust flakes accordingly. Remember—you can add spice, not subtract it.
Can I make it vegetarian?
Absolutely. Swap the sausage for a mix of mushrooms (cremini + shiitake), add a spoon of miso or a splash of soy sauce for umami, and use veggie broth instead of wine if you prefer. Finish with extra herbs for brightness.
What’s the best way to reheat leftovers without drying them out?
Skillet with a splash of water or broth, medium heat, gentle toss. Add a touch of butter or olive oil and fresh herbs to bring it back to life. Microwave works, but stir halfway so it heats evenly.
Conclusion
Italian Drunken Noodles hit that perfect sweet spot: bold flavors, fast method, and a sauce that hugs every noodle like it means it. You get heat, sweetness, and depth without fuss or a sink full of dishes. Make it spicy, make it creamy, make it yours—and maybe keep a little extra Parmesan on standby. You’ll need it.
