What Are Italian Drunken Noodles?
This recipe gets its playful name from the addition of wine to the sauce, which not only enhances the flavor but also gives the dish its unique “drunken” twist. It’s a spin-off of the classic Thai drunken noodles, though the flavors and ingredients lean fully into Italian cuisine. Wide egg noodles or pappardelle are typically used to soak up the rich, herby tomato and wine sauce, creating a perfectly balanced and satisfying meal.
Ingredients for Italian Drunken Noodles
Here’s everything you’ll need to make this comforting dish:
For the Noodles:
- 12 oz (340 g) wide egg noodles or pappardelle
- 1 tablespoon olive oil
- Salt (for boiling the pasta)
For the Sauce:
- 1 lb (450 g) Italian sausage (mild or spicy, depending on preference)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup dry red or white wine (such as Chianti or Pinot Grigio)
- 1 can (14 oz) diced tomatoes (with their juices)
- 1/2 cup tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for spice)
- Salt and black pepper, to taste
For Garnish:
- Fresh basil leaves, torn
- Freshly grated Parmesan cheese
- Drizzle of olive oil (optional)