Italian Drunken Noodles are a bold, flavor-packed twist on classic Italian comfort food. This easy pasta recipe combines tender egg noodles with savory Italian sausage, sweet bell peppers, garlic, and a rich tomato sauce enhanced with white cooking wine. The wine deglazes the pan and adds depth, giving the dish its “drunken” character. Perfect for busy weeknights or casual family dinners, this hearty pasta delivers big flavor with minimal effort.
Ingredients
For the Pasta:
12 oz egg noodles – Tender and perfect for soaking up the sauce
1 lb ground Italian sausage – Adds rich, savory flavor
2 bell peppers, chopped – Bring sweetness, color, and crunch
3 teaspoons minced garlic – Provides aromatic depth
1 teaspoon Italian seasoning – A classic blend of herbs
½ cup white cooking wine – Deglazes the pan and enhances flavor
28 oz diced tomatoes (with juice) – Forms a juicy, tangy base
1 tablespoon dried basil – Elevates the tomato sauce
Salt and black pepper, to taste – Balances the flavors
For Garnish:
Grated Parmesan cheese – Nutty, salty, and creamy finish
Fresh chopped parsley – Adds freshness and color
Instructions
1. Cook the Egg Noodles
Bring a large pot of salted water to a boil.
Cook the egg noodles according to package instructions until al dente.
Drain and set aside.
2. Brown the Sausage
Heat a large skillet over medium heat.
Add the ground Italian sausage and cook until fully browned, breaking it apart with a spoon.
Drain excess grease if necessary.
Tip: Browning the sausage well adds deep flavor to the entire dish.
3. Sauté the Vegetables
Add the chopped bell peppers to the skillet with the sausage.
Cook for 3–4 minutes until slightly softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Deglaze with Wine
Pour in the white cooking wine.
Stir well, scraping up any browned bits from the bottom of the pan.
Let the wine simmer for 2–3 minutes to reduce slightly.
5. Build the Sauce
Add the diced tomatoes (with their juice), Italian seasoning, dried basil, salt, and pepper.
Stir to combine.
Reduce heat and simmer for 10–15 minutes, allowing the flavors to meld.
6. Combine with Noodles
Add the cooked egg noodles directly into the skillet.
Toss gently until the noodles are fully coated in the sauce.
Simmer for an additional 2–3 minutes.
7. Serve
Remove from heat and garnish with grated Parmesan cheese and fresh chopped parsley.
Serve hot.
Tips for the Best Italian Drunken Noodles
Use hot or mild Italian sausage depending on your spice preference.
For extra richness, add a splash of heavy cream at the end.
Red wine can be substituted for a bolder, deeper flavor.
This dish tastes even better the next day as the flavors develop.
Frequently Asked Questions (FAQ)
Why are they called “drunken” noodles?
The name comes from the use of wine in the sauce, which adds depth and complexity.
Can I make this dish ahead of time?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use a different pasta?
Absolutely. Penne, rigatoni, or fettuccine work very well.
What to Serve With Italian Drunken Noodles
Garlic bread
Caesar salad
Roasted vegetables