Italian Drunken Noodles Pasta

There is something comforting about a pot of Italian Drunken Noodles bubbling away on the stove the aroma of savory sausage peppers and herby tomato sauce all tangled with tender pasta I first tried this recipe after searching for a new twist on classic pasta and now it is my go-to for cozy dinners with friends

The first time I made this I was wowed by how the wine transforms the sauce into something rich and restaurant-worthy It is now one of my most requested recipes by family and friends

Ingredients

• Olive oil: adds richness and helps brown the sausage Choose extra virgin for the best flavor
• Italian sausage: provides savory depth and a bit of spice Pork sausage with fennel is a classic pick
• Salt and freshly ground pepper: balance all the flavors Always go for freshly cracked pepper for the most aroma
• Red bell pepper: brings sweetness Look for firm and shiny peppers
• Yellow bell pepper: offers a mellow flavor and bright color
• Orange bell pepper: gives another layer of sweetness
• Onion: adds a subtle bite to the sauce Use thin slices that melt into the sauce as they cook
• Garlic cloves: bring unmistakable warmth and aroma Freshly minced is best
• Italian seasoning: combines oregano basil and thyme for true Italian flair
• Red pepper flakes: lend gentle heat You can adjust to taste
• White wine: creates a fragrant complex base Choose a dry wine and avoid anything too sweet
• Canned diced tomatoes: become the heart of the sauce Look for San Marzano if possible
• Fresh parsley: offers a burst of color and freshness Chop right before adding for the best flavor
• Egg noodles: soak up the sauce beautifully Wide noodles are traditional but you can swap in your favorite pasta

Instructions

Brown the Sausage:

Add half the olive oil to a large skillet over medium heat Break up the Italian sausage and cook until golden on all sides About 6 to 8 minutes Transfer the sausage to a bowl leaving any browned bits in the pan

Sauté the Aromatics:

Add the remaining olive oil to the same pan Set heat to medium low Stir in the sliced onions and all bell peppers Sauté until the vegetables start to soften and the onions become fragrant stirring frequently about 3 minutes Scatter in the minced garlic and cook for another thirty seconds without letting it brown

Deglaze with Wine:

Pour the white wine into the pan scraping up any flavorful bits stuck to the bottom Let the wine simmer gently until almost completely evaporated This intensifies its flavor in the finished sauce

Create the Sauce:

Add the diced tomatoes with their juice to the pan Stir in Italian seasoning red pepper flakes salt and a generous grind of black pepper Let the mixture simmer uncovered for about 10 minutes stirring occasionally so it thickens and flavors meld

Add Sausage and Parsley:

Return the browned sausage to the pot and stir in the chopped parsley Simmer for 5 more minutes allowing the flavors to combine Keep the sauce warm on very low heat

Cook and Combine the Noodles:

Meanwhile bring a large pot of salted water to a rolling boil Cook egg noodles according to the package instructions until just al dente Drain well Add the noodles directly to the sauce Toss everything gently to coat the noodles with all the flavorful sauce Serve hot

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I especially love adding extra parsley for a burst of freshness Last holiday season my cousins argued about who would get the last helping It is the ultimate sign of a keeper recipe in my book

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The flavors deepen overnight so the sauce is even more robust on day two To reheat add a splash of water or broth to loosen the noodles as you warm them gently on the stove

Ingredient Substitutions

If you do not have Italian sausage use ground turkey or chicken with a dash of fennel and red pepper for a lighter twist Gluten free noodle alternatives work nicely too You can swap the red white and yellow peppers for whatever color is on hand

Serving Suggestions

This pasta is perfect with a side of crusty bread for scooping up extra sauce If I serve this for guests I sometimes add a simple arugula salad and a sprinkle of Parmesan cheese for a touch more flavor

Cultural or Historical Context

Italian Drunken Noodles borrows ideas from both classic Italian and Thai drunken noodle dishes blending bold tomato wine sauce with the comfort of egg noodles That playful merging of cultures makes it fun for potlucks and always sparks conversation about food traditions at family gatherings

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This dish always brings people together and never fails to impress Try it once and you will want it on your regular rotation

Frequently Asked Questions

→ What type of sausage works best?

Mild or hot Italian sausage pairs perfectly, adding flavor and depth to the dish.

→ Can I use different types of pasta?

Egg noodles are traditional, but pappardelle or fettuccine can also be used for similar results.

→ Is it possible to make this dish vegetarian?

Yes, substitute the sausage with plant-based alternatives and use vegetable broth instead of meat-based broth.

→ What wine should be used for the sauce?

A dry white wine such as Pinot Grigio or Sauvignon Blanc enhances the sauce's flavors.

→ Are leftovers easy to store and reheat?

Yes, store leftovers in the fridge for up to 3 days and reheat gently to preserve texture and taste.