Description
Italian Drunken Noodles are a bold and comforting pasta dinner made with savory Italian sausage, colorful bell peppers, onions, garlic, crushed tomatoes, and fresh herbs. A splash of white wine adds rich depth to the sauce, while pappardelle or fettuccine soaks up all the delicious flavors.
Ingredients
- 8 oz pappardelle pasta or fettuccine
- 1 lb Italian sausage, casings removed, mild or hot
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- ½ teaspoon crushed red pepper flakes, optional
- ½ cup dry white wine
- 1 (14.5 oz) can crushed tomatoes
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pappardelle or fettuccine according to the package directions until al dente. Reserve about ½ cup of pasta water, then drain the pasta.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the Italian sausage and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked. Transfer the sausage to a plate if there is excess grease.
- Add the remaining olive oil to the skillet. Add the sliced onion and red, yellow, and green bell peppers. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and optional crushed red pepper flakes. Cook for about 30 seconds, until fragrant.
- Pour the white wine into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.
- Stir in the crushed tomatoes and return the cooked Italian sausage to the skillet.
- Season with salt and black pepper to taste. Reduce the heat to medium-low and simmer for 8–10 minutes, allowing the flavors to combine.
- Add the cooked pasta to the skillet and toss until evenly coated with the sauce. Add a small amount of reserved pasta water if needed to loosen the sauce.
- Stir in the fresh parsley and basil.
- Divide the pasta between serving plates and top with freshly grated Parmesan cheese.
- Serve immediately while warm.
Notes
- Pappardelle works especially well because its wide noodles hold the sausage and tomato sauce beautifully.
- Use mild or hot Italian sausage depending on your preferred level of spice.
- Reserve pasta water before draining because it can help loosen and bind the sauce.
- Pinot Grigio or Sauvignon Blanc both work well for this recipe.
- Allow the wine to simmer briefly so its flavor blends into the sauce.
- Fresh basil and parsley should be added near the end of cooking for the best flavor.
- Adjust the crushed red pepper flakes according to your preferred level of heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American