Can I make this dish without wine?

Yes! Simply use chicken or vegetable broth instead. You’ll still get plenty of flavor—the wine just adds some extra brightness.

What’s the best sausage to use?

Mild or spicy Italian sausage both work well. If you love a bit of heat, go for spicy. Turkey or chicken sausage are leaner options and just as tasty.

Can I use another type of pasta?

Absolutely. Penne, rotini, or even fettuccine are tasty alternatives. Just cook until al dente and toss with the sauce as you would egg noodles.

How can I make this vegetarian?

Skip the sausage and use more peppers and hearty mushrooms, or add some drained cannellini beans. You’ll still get a rich, satisfying sauce packed with flavor.

Italian Drunken Noodles Recipe

Description

Italian Drunken Noodles are a bold and flavorful fusion of classic Italian ingredients and comfort food noodles. Featuring juicy ground Italian sausage, vibrant bell peppers, aromatic garlic, and a savory sauce enhanced with white wine and tomatoes, this quick, one-pan meal is hearty, saucy, and perfect for busy nights. Finished with freshly grated Parmesan and parsley, these noodles deliver restaurant-quality taste with minimal effort.

Ingredients

Units Scale

Main Ingredients

12 oz egg noodles, cooked to your liking
1 lb ground Italian sausage
2 bell peppers, chopped

Flavor Base

3 tsp minced garlic
1 tsp Italian seasoning
1 tbsp dried basil
Salt and pepper, to taste

Sauce

1/2 cup white cooking wine
28 oz can diced tomatoes, not drained

Garnish

Parmesan cheese, grated, for garnish
Fresh chopped parsley, for garnish

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Instructions

Sauté Sausage and Peppers: In a large saucepan or deep-sided skillet over medium-high heat, add the ground Italian sausage and chopped bell peppers. Cook, stirring occasionally, until the sausage is completely browned and the peppers begin to soften, about 6-7 minutes. Drain off excess grease if necessary.
Add Garlic and Seasoning: Lower the heat to medium, then add the minced garlic and Italian seasoning. Sauté for an additional 30 seconds, just until the garlic becomes fragrant and the spices are well distributed.
Deglaze with Wine: Stir in the white cooking wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 2-3 minutes, which intensifies the flavors.
Make the Sauce: Pour the diced tomatoes (with their juices) into the skillet. Add the dried basil, and season with salt and pepper to taste. Stir well to combine all the ingredients and simmer for 3-4 minutes to allow the flavors to meld together.
Add Noodles & Finish: Add the cooked egg noodles to the sauce mixture. Gently toss or stir until the noodles are well coated and everything is heated through, about 2-3 minutes. This allows the noodles to absorb some of the delicious sauce.
Serve and Garnish: Remove from heat. Serve hot, topped with grated Parmesan cheese and fresh chopped parsley for a restaurant-quality finish.

Notes

Use mild or spicy Italian sausage based on your preferred spice level.
Egg noodles can be substituted with other wide noodles like fettuccine, if desired.
For a non-alcoholic version, use chicken broth instead of white cooking wine.
This dish reheats well and is even more flavorful the next day.

Nutrition

Serving Size: 1/6 of recipe
Calories: 420
Sugar: 7g
Sodium: 950mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 20g
Cholesterol: 78mg