Italian Drunken Noodles are the kind of weeknight meal that saves my day when everything runs a little wild. You know those evenings when you want something fast, comforting, and a little special without fuss. This dish hits that sweet spot with big flavor, saucy noodles, and zero stress. It’s cozy but lively, like your favorite playlist while you cook. If you’ve got a skillet, some wine, and a pack of pasta, you’re halfway there.
An Italian twist to a favorite Thai dish
There’s something fun about blending two food worlds that I love. This is my take on the Thai noodle classic, but with an Italian soul. Think juicy Italian sausage, sweet bell peppers, a splash of red wine, and a silky tomato pan sauce that clings to wide noodles. It’s bold without being heavy, and it welcomes whatever you have on hand.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Italian Drunken Noodles was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Italian Drunken Noodles are the kind of weeknight meal that saves my day when everything runs a little wild. You know those evenings when you want…
Instead of Thai basil and fish sauce, we lean into fresh basil, garlic, and crushed tomatoes. I keep the spirit of a speedy, spicy stir-fry, but swap in pantry-friendly Italian ingredients. You still get that lovely hit of heat, the glossy sauce, and a noodle slurp that makes you instantly happier.
Choosing the right pasta matters. I like wide pasta such as pappardelle or even wide egg noodles for this because the ribbons catch the sauce and the sausage crumbles. If you only have penne or rigatoni, use it and don’t look back. The sauce is sturdy enough to coat almost anything, and the point is to make dinner feel easy and generous.
Blue Ribbon Recipe
This Italian Drunken Noodles version is my “everyone asks for seconds” dinner. It checks all the boxes: savory, a tiny bit sweet from peppers and onions, and just the right heat from red pepper flakes. The wine cooks down so it’s not boozy, just deeply flavorful. It tastes like you simmered all afternoon, but truthfully the whole dish can be on the table in 30 minutes.
Pick a wine you’d actually sip. A dry red like Chianti or Sangiovese is perfect because it delivers fruit and acidity without overpowering the sauce. If you only have white wine, that works too. You’ll still get that lively brightness that makes the noodles sing.
“I made this on a Wednesday, and my husband looked at me like I’d catered dinner. It’s our new weeknight favorite. The leftovers were even better the next day.”
Pro tip: cook the pasta to al dente, then finish it in the skillet with the sauce for a minute or two. That last little toss lets the noodles absorb flavor and makes the sauce feel glossy and connected to the pasta rather than sitting on top.
How To Make Italian Drunken Noodles
Ingredients
- 12 ounces wide noodles, pappardelle, or wide egg noodles
- 1 pound Italian sausage, casings removed
- 1 large onion, thinly sliced
- 1 red and 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1 cup red wine (Chianti, Sangiovese, or whatever you enjoy)
- 1 can (14 to 15 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon red pepper flakes, more to taste
- Olive oil, salt, and black pepper
- Fresh basil and parsley, chopped
- Grated Parmesan, for serving
For Italian Drunken Noodles you’ll likely have most of this on hand already. You can swap in ground turkey or chicken if you prefer a lighter option. And if you love mushrooms, toss in a handful with the peppers.
Step by Step
- Boil the pasta in salted water until al dente. Reserve about a cup of pasta water before draining.
- Brown the sausage in a large skillet with a little olive oil. Break it into crumbles and cook until crisp at the edges. Transfer to a plate.
- In the same skillet, add onion and peppers with a pinch of salt. Sauté until softened and slightly caramelized.
- Stir in the garlic and red pepper flakes for about 30 seconds until fragrant.
- Pour in the red wine. Scrape up any tasty browned bits from the bottom of the pan and let the wine reduce by half.
- Add crushed tomatoes and tomato paste. Simmer for 5 minutes, then return the sausage to the pan.
- Toss in the cooked noodles, plus a splash of reserved pasta water if the sauce needs loosening. Stir for 1 to 2 minutes so everything hugs together.
- Finish with fresh basil, parsley, and a drizzle of olive oil. Taste and adjust salt, pepper, or heat.
- Serve hot with grated Parmesan and an extra pinch of red pepper flakes.
Need a cozy side? A simple green salad or garlicky broccoli turns this into a full plate. If you love soup season as much as I do, this dish pairs beautifully with a creamy bowl like easy creamy Italian sausage and potato soup or a pasta-studded classic like creamy Parmesan Italian sausage ditalini soup.
Wine notes: Don’t stress over brand or vintage. Use what you enjoy, and if wine isn’t your thing, sub in low-sodium chicken broth with a splash of balsamic vinegar for brightness. The flavor will still develop into something savory and lush.
More Entrees
When you want a few more dinner wins in your back pocket, these make tasty weeknight backups that cook fast and satisfy the crowd. They’re the kind of recipes you’ll memorize after a couple of rounds.
- Need speedy comfort? Try this hearty skillet favorite: quick and delicious 30 minute beef and noodles.
- Craving something sweet to cap your meal? Bake a batch of easy Italian lemon drop cookies and call it a night.
Discover More
If you’re just getting into this kind of skillet pasta, welcome to the best corner of home cooking. Once you’ve made it once, you’ll start to riff. Swap in different veggies, lean on whatever herbs you have, and don’t be shy about finishing with extra olive oil for shine. The beauty is that every batch feels a little special but never high-maintenance.
Also, don’t underestimate how well this dish holds up. Leftovers reheat nicely on the stovetop with a splash of water. The flavors seem to marry even more by day two, making it prime lunch material.
Common Questions
Can I use white wine instead of red?
Yes. White wine will make the sauce brighter and a bit lighter. If skipping alcohol, use chicken broth with a teaspoon of balsamic or red wine vinegar.
What pasta shape works best?
Wide noodles like pappardelle or egg noodles are great for catching the sauce and sausage. But penne, rigatoni, or even spaghetti work in a pinch.
How spicy is this dish?
It’s mild to medium by default. Add more red pepper flakes if you want a kick, or keep it gentle for little eaters.
Can I make it dairy-free?
Absolutely. Just skip the Parmesan at the end. The sauce is rich enough without it.
What can I prep ahead?
Slice the onions and peppers and store them in the fridge. You can also brown the sausage in advance and reheat it with the sauce.
A cozy plate worth twirling again
There’s a reason I keep coming back to this skillet meal. It’s generous, fast, and always feels like a little celebration at the table. If you want extra inspiration or a slightly different spin, I love the version from Italian Drunken Noodles | The Cozy Apron, and the classic homey take at Italian Drunken Noodles | Just A Pinch Recipes. Make Italian Drunken Noodles tonight, and let the noodles soak up all that saucy goodness. You’ve got this, and dinner’s about to be excellent.
Italian Drunken Noodles
Ingredients
Method
- Boil the pasta in salted water until al dente. Reserve about a cup of pasta water before draining.
- Brown the sausage in a large skillet with a little olive oil. Break it into crumbles and cook until crisp at the edges. Transfer to a plate.
- In the same skillet, add onion and peppers with a pinch of salt. Sauté until softened and slightly caramelized.
- Stir in the garlic and red pepper flakes for about 30 seconds until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom, and let the wine reduce by half.
- Add crushed tomatoes and tomato paste, simmer for 5 minutes, then return the sausage to the pan.
- Toss in the cooked noodles, plus a splash of reserved pasta water if the sauce needs loosening. Stir for 1 to 2 minutes so everything hugs together.
- Finish with fresh basil, parsley, and a drizzle of olive oil. Taste and adjust salt, pepper, or heat as desired.
- Serve hot with grated Parmesan and an extra pinch of red pepper flakes.
