Easy Italian Drunken Noodles Recipe You’ll Love

What are Italian Drunken Noodles?

Italian Drunken Noodles, while sharing a playful name reminiscent of Thai Pad Kee Mao (Drunken Noodles), are a distinctly Italian-inspired creation. This unique pasta dish takes the concept of cooking with a splash of wine – in this case, red wine – to build a deeply rich tomato sauce. It’s not about getting the noodles tipsy, but rather about infusing them with complex, layered flavors that develop as the wine simmers and reduces. Our version centers around robust spicy Italian sausage, tender pappardelle pasta, and a medley of aromatic vegetables, all bathed in that luxurious, wine-kissed sauce. This dish offers a wonderful departure from traditional pasta recipes, presenting a fusion of bold tastes and satisfying textures. It’s truly a main course that stands out, promising a memorable meal that feels both familiar and excitingly new. The process involves browning sausage, sautéing aromatics, deglazing with red wine, and simmering a vibrant tomato base, all before tossing with perfectly cooked pasta. This method ensures every strand of pappardelle is coated in the deeply flavored sauce, making each bite an experience.

Why You’ll Love This Recipe

There are countless reasons why this Italian drunken noodles recipe will quickly become a favorite in your household. It masterfully combines elements of classic Italian cooking with an approachable, yet sophisticated, flavor profile that’s hard to resist. Beyond its incredible taste, its ease of preparation makes it suitable for both novice and experienced cooks looking for a rewarding cooking project without the fuss. This recipe is designed to deliver maximum flavor with minimal effort, making it an ideal choice for a weeknight meal or a special occasion.

Bold, Layered Flavors Explained

The beauty of this dish lies in its intricate flavor development. Starting with the savory, peppery notes of spicy Italian sausage, we build layers of taste with sweet softened onions, vibrant bell peppers, and fragrant garlic. The addition of red wine during deglazing adds a fruity acidity and depth, transforming simple ingredients into a complex, nuanced sauce. This foundational richness is then complemented by the bright acidity of tomatoes and the fragrant essence of fresh herbs, creating a symphony of tastes that dance on the palate.

Comfort Food with a Twist

While undoubtedly a comfort food, these Italian Drunken Noodles offer a refreshing twist on your usual pasta fare. The broad, tender pappardelle pasta provides a satisfying chew, perfectly cradling the chunky, flavorful sauce. It’s hearty without being heavy, and the subtle warmth from the spice of the sausage and the depth of the wine-infused sauce makes it incredibly soothing. This dish brings a cozy feeling to your table, perfect for unwinding after a long day or gathering with loved ones. For another comforting dinner, consider making Creamy Chicken Alfredo Lasagna Rolls.

Visually Stunning Dish

Prepare for a feast for the eyes as well as the palate. The vibrant red of the rich tomato sauce, interspersed with the golden-brown sausage, colorful bell peppers, and verdant fresh herbs, makes this dish incredibly appealing. The wide ribbons of pappardelle perfectly absorb and showcase the sauce, creating a rustic yet elegant presentation. A sprinkle of fresh basil and grated Parmesan cheese just before serving adds a final flourish, making it a dish you’ll be proud to share, perhaps even inspiring you to share your culinary creations on Pinterest.

Ingredients for Easy Drunken Noodles

Crafting these Italian drunken noodles requires a thoughtful selection of ingredients, each playing a crucial role in building the dish’s distinct flavor profile. The beauty of this easy recipe lies in its reliance on readily available items that, when combined, create something truly extraordinary. You’ll find that most components are common kitchen staples, making it convenient to prepare even on a busy weeknight meal.

Pasta and Pantry Staples

• Pappardelle Pasta: The star of our pasta dish, these wide, flat noodles are perfect for soaking up the rich tomato sauce. You can substitute with fettuccine or tagliatelle if needed.
• Olive Oil: Essential for sautéing and building the sauce base.
• Red Wine: A dry red wine like Chianti, Merlot, or Cabernet Sauvignon is crucial for deglazing and infusing the “drunken” flavor. For a non-alcoholic version, use extra broth and a splash of red wine vinegar.
• Crushed Tomatoes: Forms the body of our flavorful sauce, providing a sweet and tangy base.
• Chicken or Vegetable Broth: Adds liquid to thin the sauce to the perfect consistency and deepen its savoriness.

Fresh Produce Essentials

• Spicy Italian Sausage: The hero protein, delivering a bold, savory kick. Make sure it’s good quality for the best flavor.
• Yellow Onion: Provides a foundational sweetness when sautéed.
• Bell Peppers (Red and Yellow): Adds color, a subtle sweetness, and a fresh crunch. The combination enhances the visual appeal of the dish.
• Garlic: No Italian-inspired dish is complete without plenty of fresh, pressed garlic for its pungent aromatic qualities.
• Fresh Basil: For garnishing and infusing a bright, aromatic finish.
• Fresh Parsley: Another fresh herb for color and a clean, peppery note.

Spices and Finishing Touches

• Red Pepper Flakes: Enhances the inherent spiciness of the sausage and adds another layer of warmth.
• Dried Oregano: A classic Italian seasoning that complements the tomato sauce beautifully.
• Salt and Black Pepper: Fundamental for seasoning every layer of the dish to perfection.
• Parmesan Cheese: For grating over the finished dish, adding a salty, umami depth that ties everything together.

Gathering these ingredients beforehand ensures a smooth and enjoyable cooking process, leading to a truly flavorful dinner.

Cooking Pappardelle Al Dente

Achieving perfectly cooked pappardelle pasta is fundamental to the success of this Italian drunken noodles recipe. “Al dente,” meaning “to the tooth,” describes pasta that is cooked through but still firm when bitten. This texture is crucial as it allows the pasta to hold its shape and absorb the rich tomato sauce without becoming mushy. Properly cooked pasta elevates the entire pasta dish from good to extraordinary, ensuring a satisfying mouthfeel in every forkful.

Boiling Water and Salting

Start with a very large pot of water, ensuring there’s enough room for the pasta to move freely without clumping. Bring the water to a rolling boil over high heat. This vigorous boil helps circulate the pasta and prevents sticking. Once boiling, add a generous amount of salt – think of it as seasoning the pasta itself, not just the water. A good rule of thumb is about one to two tablespoons of salt for every gallon of water. The salt permeates the pasta as it cooks, enhancing its flavor from within. Once salted, carefully add the pappardelle, stirring gently to prevent the long strands from sticking together. Refer to the package directions for approximate cooking times, but always taste test a minute or two before the suggested time to ensure it reaches the ideal al dente texture.

Draining and Resting Noodles

Once the pappardelle pasta is perfectly al dente, it’s important to drain it correctly. Do not rinse the pasta with cold water; this washes away the beneficial starches that help the sauce adhere to the noodles. Instead, quickly drain it in a colander. Before discarding all the pasta water, reserve about a cup of it. This starchy water is invaluable for adjusting the consistency of your sauce later, if needed, helping it to cling beautifully to the pasta. Immediately after draining, add the pasta directly to your prepared rich tomato sauce. If your sauce isn’t quite ready, you can toss the drained pasta with a drizzle of olive oil to prevent sticking while it rests briefly. This ensures the noodles remain separate and ready to absorb all the delicious flavors of your flavorful dinner sauce.

Brown Spicy Italian Sausage

The foundation of our Italian drunken noodles lies in perfectly browning the spicy Italian sausage. This crucial step not only cooks the meat but also creates intensely flavorful browned bits, known as fond, at the bottom of the skillet. This fond is a treasure trove of savory goodness that will be released and integrated into our rich tomato sauce during the deglazing process, contributing significantly to the overall depth and complexity of this flavorful dinner. For other delicious main course ideas, explore our main course recipes.

Heat Oil, Crumble Sausage

Begin by heating a tablespoon or two of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. The oil should shimmer, indicating it’s hot enough to sear the meat without sticking. Carefully add the spicy Italian sausage to the hot pan. Using a wooden spoon or spatula, immediately start breaking it apart into small, uniform crumbles. The goal here is to create many surfaces for browning. Avoid overcrowding the pan; if necessary, brown the sausage in two batches to ensure good caramelization rather than steaming. Continue to break up the sausage as it cooks, ensuring even browning on all sides. This initial cooking not only develops flavor but also renders out some of the sausage’s fat, which will be used to sauté the vegetables.

Achieve Golden Brown Bits

Patience is key in this stage. Allow the sausage to cook undisturbed for several minutes at a time, letting those coveted golden-brown bits form on the bottom of the pan. These caramelized pieces are packed with concentrated flavor. Stir occasionally, scraping the bottom of the pan to prevent burning, but allowing the sausage to develop a deep, rich color. Once the sausage is thoroughly cooked through and beautifully browned, use a slotted spoon to transfer it to a plate lined with paper towels, allowing any excess fat to drain. Leave a small amount of the rendered fat in the skillet – about 1-2 tablespoons – as this seasoned fat will be used to sauté your onions and bell peppers, carrying forward the savory notes into the next stage of your easy recipe.

Sauté Onions and Bell Peppers

Building the aromatic base is a critical step in creating a truly flavorful dinner like our Italian drunken noodles. After the spicy Italian sausage has been browned, the remaining flavorful fat in the pan becomes the perfect medium for sautéing our vegetables. This process sweetens the onions, softens the bell peppers, and releases the pungent aroma of garlic, all contributing to the complexity of the rich tomato sauce. For further reading on sautéing techniques, you might consult Wikipedia’s article on Sautéing.

Softening Onions to Sweetness

Using the residual fat from the sausage (add a drizzle more olive oil if needed), add your chopped yellow onion to the skillet. Cook over medium heat, stirring occasionally. The goal here isn’t to brown the onions, but to soften them until they become translucent and slightly sweet. This process typically takes about 5-7 minutes. As they cook, the onions release their natural sugars, adding a subtle sweetness that balances the spice of the sausage and the acidity of the tomatoes. This gentle cooking ensures a smooth texture that melts into the sauce rather than standing out as crunchy pieces, creating a harmonious blend of flavors for your comfort food.

Adding Colorful Bell Peppers

Once the onions are soft, it’s time to introduce the chopped bell peppers. We recommend using a mix of red and yellow bell peppers not only for their slightly different flavor profiles but also for the vibrant color they add to the dish, making it a visually stunning dish. Sauté the bell peppers with the onions for another 3-5 minutes, allowing them to soften slightly but still retain a bit of their bite. This ensures a pleasant textural contrast in the final pasta dish. The natural sweetness of the bell peppers further complements the developing flavors, adding another layer of depth to your sauce.

Infusing with Pressed Garlic

Finally, stir in the pressed garlic. This step should be done towards the end of the vegetable sautéing process because garlic can burn quickly, turning bitter. Cook the garlic for just about 1 minute, or until it becomes fragrant. Be mindful not to let it brown. The warmth of the pan will release its potent, aromatic oils, infusing the entire mixture with its distinctive, savory scent. This garlic-infused base is essential for the classic Italian taste profile of your Italian drunken noodles, setting the stage for the rich sauce to come.

Deglaze with Wine and Tomatoes

The act of deglazing is where the “drunken” magic truly happens in our Italian drunken noodles. This step is pivotal for extracting all the caramelized flavors from the bottom of the pan, left behind by the spicy Italian sausage and sautéed vegetables, and integrating them into the rich tomato sauce. It’s a technique that adds incredible depth and complexity, transforming simple ingredients into a deeply flavorful dinner. The acidity of the red wine lifts these savory bits, making them part of the liquid gold that will coat every strand of pappardelle pasta.

Scrape Up Pan Bits

Once your onions, bell peppers, and garlic are fragrant and softened, pour in the red wine. The wine will immediately begin to sizzle and steam. Use a wooden spoon or spatula to vigorously scrape the bottom of the skillet, loosening all the browned bits (fond) that have accumulated during the cooking of the sausage and vegetables. These bits are packed with concentrated flavor, and the wine helps dissolve them, incorporating their delicious essence into the sauce. Allow the wine to simmer for 2-3 minutes, letting it reduce by about half. This not only burns off the alcohol but also concentrates the wine’s flavor, leaving behind its complex notes of fruit and earth, which are essential for this unique pasta dish.

Simmering the Tomato Sauce

After the wine has reduced, it’s time to add the crushed tomatoes and chicken or vegetable broth. Stir everything together thoroughly, ensuring all ingredients are well combined. Add your dried oregano and a pinch of red pepper flakes for extra warmth, along with salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for at least 15-20 minutes. This simmering time allows the flavors to meld and deepen, transforming the individual components into a cohesive, rich tomato sauce. The aroma filling your kitchen will be a testament to the deliciousness to come, promising a truly satisfying comfort food experience. Remember to stir occasionally to prevent sticking and ensure even cooking.

Finish and Combine Noodle Sauce

The final stages of crafting your Italian drunken noodles are all about bringing together the rich components and adding those fresh, vibrant touches that elevate the dish from good to truly exceptional. This is where the spicy Italian sausage, the rich tomato sauce, and the aromatic fresh herbs unite, creating a harmony of flavors and textures that make this pasta dish a memorable flavorful dinner. The careful combination ensures every spoonful is packed with robust taste and satisfying depth, solidifying its place as a favorite weeknight meal.

Return Sausage to Skillet

Once your rich tomato sauce has simmered to perfection, deepening its flavors and achieving a slightly thickened consistency, it’s time to reintroduce the star protein. Carefully return the browned spicy Italian sausage crumbles to the skillet with the sauce. Stir gently to ensure the sausage is evenly distributed throughout the mixture. Allow the sausage to heat through in the sauce for a few minutes. This step not only warms the sausage but also allows it to absorb some of the sauce’s robust flavors, and in turn, release any lingering savory notes into the sauce, creating a seamless blend. This reintegration is crucial for developing the full-bodied taste of your comfort food.

Stir in Fresh Herbs

With the sausage back in the fold, it’s time to add the finishing touch of fresh herbs. Finely chop your fresh basil and parsley, and stir them into the sauce. The heat from the sauce will gently wilt the herbs, releasing their vibrant, aromatic oils. Fresh herbs add a burst of brightness and a fragrant complexity that contrasts beautifully with the deep, savory notes of the sauce and sausage. This addition not only enhances the flavor profile but also adds a visually appealing freshness to the Italian drunken noodles. Cook for just another minute or two after adding the herbs to allow their flavors to integrate without overcooking them. The result is a sauce that is both deeply comforting and wonderfully lively, making every bite of this easy recipe a delight.

Tossing Your Easy Drunken Noodles

The final, exciting step in preparing your Italian drunken noodles is bringing the perfectly cooked pappardelle pasta and the rich tomato sauce together. This isn’t just about mixing; it’s about ensuring every single strand of pasta is lovingly coated in the deeply flavorful dinner sauce, creating a cohesive and utterly satisfying pasta dish. Proper tossing ensures that no bite is left unflavored, maximizing the enjoyment of this easy recipe. For other inspiring pasta dishes, check out our Salmon Spinach Pasta Dish.

Coating Noodles Evenly

Once your pappardelle pasta is cooked al dente and drained (remembering to reserve some pasta water), add it directly to the skillet with your simmering spicy Italian sausage and rich tomato sauce. Using tongs, gently yet thoroughly toss the pasta with the sauce. The goal is to ensure that every wide, flat noodle is completely enrobed in the delicious mixture. The starches on the pasta, combined with the reserved pasta water if needed, will help the sauce cling beautifully. If the sauce seems too thick, add a splash or two of the reserved pasta water, a tablespoon at a time, to achieve your desired consistency. Continue tossing for about 1-2 minutes over low heat, allowing the pasta to absorb the flavors of the sauce. This final gentle cook-time marries the ingredients, ensuring a harmonious and comfort food experience.

Taste and Adjust Seasoning

Before serving, always take a moment to taste your Italian drunken noodles. This is your opportunity to make any final adjustments to the seasoning. Take a forkful, ensuring you get a bit of pasta, sausage, and sauce. Does it need more salt? A crack of fresh black pepper? Perhaps a tiny pinch more of red pepper flakes if you prefer extra heat? This step is crucial for customizing the dish to your preference and ensuring that the flavorful dinner is perfectly balanced. Don’t be shy about adding a little more of your favorite fresh herbs if you want an extra burst of freshness. Once you’re satisfied with the taste, your stunning pasta dish is ready to be served and enjoyed.

Serve This Drunken Noodles Recipe

Serving your homemade Italian drunken noodles is the grand finale to your culinary efforts. This is where the visually stunning dish truly shines, making a lasting impression with its vibrant colors and inviting aroma. Presenting this flavorful dinner with care enhances the entire dining experience, transforming a simple weeknight meal into a special occasion. A few thoughtful garnishes can elevate the dish and awaken the senses, making every bite of this comfort food even more enjoyable. To see more beautiful recipes, follow us on Instagram.

Garnish with Basil and Parmesan

Once you’ve transferred the pappardelle pasta and rich tomato sauce to serving bowls or a large platter, it’s time for the garnishes. A generous sprinkling of freshly grated Parmesan cheese is non-negotiable. The salty, nutty notes of the Parmesan complement the spicy Italian sausage and the deep red wine flavors beautifully. Next, tear or chiffonade some fresh basil leaves and scatter them over the top. The bright green of the basil not only adds a pop of color but also contributes a fresh, aromatic counterpoint to the richness of the sauce. These fresh herbs are not just for show; they add essential layers of flavor and aroma, making the dish even more appealing.

Final Drizzle of Olive Oil

For a final touch that truly brings out the Mediterranean essence of this easy recipe, drizzle a high-quality extra virgin olive oil over each serving. This isn’t just any olive oil; a good quality extra virgin olive oil will add a silky texture and a subtle, peppery fruitiness that enhances the overall taste profile. It adds a luxurious sheen to the Italian drunken noodles, making them look even more appetizing and appealing. Serve immediately, perhaps with a side of crusty bread to soak up any remaining delicious sauce, and enjoy your perfectly executed, flavorful dinner.

Drunken Noodles Recipe Variations

One of the many appealing aspects of this Italian drunken noodles recipe is its versatility. While the original version with spicy Italian sausage and pappardelle pasta is undeniably delicious, it also serves as an excellent canvas for culinary creativity. You can easily adapt this easy recipe to suit different dietary preferences, ingredient availability, or simply to explore new flavor combinations. These variations ensure that this comfort food can be enjoyed by everyone, making it a truly flexible and flavorful dinner for any occasion, even as a regular weeknight meal.

Add Shrimp or Go Vegetarian

If you’re looking to change up the protein, shrimp makes an excellent addition. Sauté medium to large shrimp separately until pink and cooked through, then stir them into the sauce just before adding the pasta. Their delicate sweetness pairs wonderfully with the rich tomato sauce. For a vegetarian option, simply omit the sausage. You can replace it with plant-based crumbles, sautéed mushrooms for an earthy depth, or hearty chickpeas. Increase the amount of bell peppers and onions, and perhaps add some zucchini or spinach for extra vegetable goodness. Ensure your broth is vegetable-based and enjoy a delicious meat-free pasta dish.

Increase the Heat Level

For those who love an extra kick, it’s incredibly simple to increase the heat. Beyond the initial red pepper flakes, you can add more at various stages. Stir in an additional teaspoon of red pepper flakes along with the garlic and bell peppers. For an even more intense heat, consider adding a finely minced fresh chili pepper, such as a jalapeño or serrano, when you sauté the onions. A dash of your favorite hot sauce stirred into the final sauce can also provide a quick heat boost. Remember to taste as you go to achieve your preferred level of spiciness in your Italian drunken noodles.

For a Creamier Finish

If you desire a richer, creamier texture, there are a couple of ways to achieve this. Stir in about a quarter to a half cup of heavy cream or half-and-half during the final simmering stage of the rich tomato sauce. This will mellow the acidity of the tomatoes and add a luxurious mouthfeel. Alternatively, for a lighter creaminess, you can stir in a couple of tablespoons of mascarpone cheese or even a dollop of ricotta just before serving. These additions will create a silkier sauce that beautifully coats the pappardelle pasta, transforming it into an even more decadent comfort food experience.

Storing and Reheating Leftovers

One of the many benefits of preparing a generous batch of Italian drunken noodles is enjoying the delicious leftovers. This flavorful dinner often tastes even better the next day as the flavors have more time to meld and deepen. Proper storage and reheating techniques are key to maintaining the quality and taste of your pasta dish, ensuring that your easy recipe continues to provide satisfying meals. Following these tips will help preserve the vibrant flavors of the spicy Italian sausage and rich tomato sauce.

Fridge and Freezer Tips

To store leftovers in the refrigerator, allow the Italian drunken noodles to cool completely to room temperature first, which typically takes about 30-60 minutes. Then, transfer the pasta and sauce into an airtight container. It will keep well in the fridge for up to 3-4 days. For longer storage, this comfort food also freezes beautifully. Place the cooled pasta and sauce in freezer-safe airtight containers or heavy-duty freezer bags. Label with the date. It can be frozen for up to 2-3 months. Thaw frozen pasta in the refrigerator overnight before reheating. Remember that the pasta might absorb more sauce over time, so you might need a little extra liquid when reheating. For another excellent dish that stores well, consider making a Chicken Bacon Ranch Tater Tot Casserole.

Best Way to Reheat

Reheating Italian drunken noodles properly is crucial to prevent the pasta from becoming dry or mushy. The best method depends on the quantity. For individual servings, the microwave works well. Place the pasta in a microwave-safe dish, add a tablespoon or two of water or broth to help rehydrate the sauce, cover loosely, and heat in 1-minute increments, stirring in between, until heated through. For larger quantities, reheat on the stovetop. Transfer the pasta to a large skillet or pot, add a splash of water or broth, and heat over medium-low heat, stirring frequently, until warmed through. The additional liquid helps loosen the sauce and prevents the pasta from sticking. Avoid high heat, as it can cause the sauce to separate or burn. A slow, gentle reheat will ensure your flavorful dinner remains as delicious as it was on day one.