Get Drunk on Italian Flavors with These Italian Drunken Noodles!

Italian Drunken Noodles – These Italian Drunken Noodles are a burst of Italian flavors in every bite. Perfectly cooked pappardelle noodles are tossed with spicy Italian sausage, caramelized onions, sweet bell peppers, and a rich tomato sauce with white wine, creating a dish that will make your taste buds dance with joy. Trust us, one bite of this dish, and you’ll be hooked!

Italian Drunken Noodles is a recipe that has become a staple in my household. My husband, who is a huge fan of Italian food, couldn’t get enough of it the first time I made it. The aroma of the spicy Italian sausage cooking with the caramelized onions and peppers filled our kitchen, and we knew we were in for a treat. The rich tomato sauce with white wine elevated the dish to a whole new level, making it a dish that we craved more and more. Every time we make it, we have a little competition on who can slurp the noodles the loudest. This dish is not only delicious but also brings our family together, creating lasting memories.

Why This Recipe Is A Must-Try?

• Bursting with Italian flavors: With a combination of spicy Italian sausage, sweet bell peppers, onions, garlic, tomatoes, and herbs, every bite of this dish is a burst of Italian flavors that will transport you to the streets of Italy.
• Perfectly cooked noodles: The pappardelle noodles are perfectly cooked, making them tender yet still firm to the bite.
• Rich tomato sauce: The tomato sauce is made with white wine, which gives it a rich and silky texture that perfectly coats the noodles.
• Easy to make: This recipe is straightforward to make and perfect for a weeknight dinner or a weekend gathering.

Ingredients:

• 8 oz. (227g) pappardelle noodles, uncooked
• Olive oil
• 4 spicy Italian sausage links, casings removed
• 1 large onion, quartered and sliced thinly
• 1 ½ tsp salt
• 1 tsp Italian seasoning
• ½ tsp cracked black pepper
• 1 red bell pepper, cored and thinly sliced
• 1 yellow bell pepper, cored and thinly sliced
• 1 orange bell pepper, cored and thinly sliced
• 4 cloves garlic, pressed through garlic press
• ½ cup (118ml) white wine (I used Chardonnay)
• 1 (28 oz.) (794g) can diced tomatoes, with juice
• 2 tbsp. (30ml) flat-leaf parsley, chopped
• ¼ cup (15g) fresh basil leaves, julienned, divided use

Directions:

Cook the pappardelle noodles according to the package instructions. Drain the noodles well and keep them warm while you prepare the sauce.

Heat a large, heavy-bottom pan or braising pot over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks, allowing it to brown for a few minutes on each side. Once the sausage is browned, remove it from the pan with a slotted spoon and set it aside.

Add the sliced onion to the pan with the sausage drippings and let it caramelize and become golden for about 5 minutes, stirring occasionally to prevent it from burning. Add a little more olive oil if necessary. Once the onion is golden, add salt, Italian seasoning, and black pepper, and stir to combine.

Add the sliced bell peppers and sauté with the onion for about 2 minutes until slightly tender and golden. Next, add the pressed garlic, and once it becomes aromatic, add the white wine and let it reduce for a few moments, until almost completely reduced.

Add the diced tomatoes with their juice to the pan, and return the browned sausage back into the pan. Gently fold the mixture to combine, then let it gently simmer for about 3 to 4 minutes to blend the flavors.

Drizzle in about 2-3 tablespoons of olive oil to create a silky, rich flavor, and stir in the chopped parsley and half of the julienned basil.

Add the cooked pappardelle noodles directly into the sauce and use tongs to gently toss and combine the noodles with the sauce and all of the ingredients in it.

Check the seasoning and adjust if necessary with additional salt and pepper.

To serve, divide the Italian drunken noodles into bowls, and garnish each bowl with a sprinkle of the remaining julienned basil. You can also add shaved Parmesan and an extra drizzle of olive oil, if desired.

Notes:

• For a vegetarian version, substitute the Italian sausage with meatless sausage or crumbled tempeh.
• You can use any color combination of bell peppers that you prefer.
• The wine can be substituted with chicken or vegetable broth.
• If you prefer a spicier dish, add a pinch of red pepper flakes when adding the garlic.
• This dish can be made ahead of time and reheated. Add a splash of chicken or vegetable broth to loosen the sauce before reheating.

In conclusion, Italian Drunken Noodles is a delicious and flavorful pasta dish that is perfect for any occasion. It’s a hearty and comforting meal that can be enjoyed with friends and family. With its combination of spicy Italian sausage, sweet bell peppers, juicy tomatoes, and aromatic herbs, this dish is sure to be a crowd-pleaser. The addition of white wine and olive oil in the sauce gives it a rich and silky texture that complements the flavors of the other ingredients perfectly. So, if you’re looking for a new pasta recipe to try out, give Italian Drunken Noodles a go. You won’t be disappointed!

FAQ

Can I use a different type of wine?

Yes, you can substitute the white wine with chicken or vegetable broth.

Italian Drunken Noodles

Sacrlett

These Italian Drunken Noodles are a burst of Italian flavors in every bite. Perfectly cooked pappardelle noodles are tossed with spicy Italian sausage, caramelized onions, sweet bell peppers, and a rich tomato sauce with white wine, creating a dish that will make your taste buds dance with joy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Entree

Cuisine Italian

Servings 4

Ingredients

  

• 8 oz. 227g pappardelle noodles, uncooked
• Olive oil
• 4 spicy Italian sausage links casings removed
• 1 large onion quartered and sliced thinly
• 1 ½ tsp salt
• 1 tsp Italian seasoning
• ½ tsp cracked black pepper
• 1 red bell pepper cored and thinly sliced
• 1 yellow bell pepper cored and thinly sliced
• 1 orange bell pepper cored and thinly sliced
• 4 cloves garlic pressed through garlic press
• ½ cup 118ml white wine (I used Chardonnay)
• 1 28 oz. (794g) can diced tomatoes, with juice
• 2 tbsp. 30ml flat-leaf parsley, chopped
• ¼ cup 15g fresh basil leaves, julienned, divided use

Instructions

 

• Cook the pappardelle noodles according to the package instructions. Drain the noodles well and keep them warm while you prepare the sauce.
• Heat a large, heavy-bottom pan or braising pot over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks, allowing it to brown for a few minutes on each side. Once the sausage is browned, remove it from the pan with a slotted spoon and set it aside.
• Add the sliced onion to the pan with the sausage drippings and let it caramelize and become golden for about 5 minutes, stirring occasionally to prevent it from burning. Add a little more olive oil if necessary. Once the onion is golden, add salt, Italian seasoning, and black pepper, and stir to combine.
• Add the sliced bell peppers and sauté with the onion for about 2 minutes until slightly tender and golden. Next, add the pressed garlic, and once it becomes aromatic, add the white wine and let it reduce for a few moments, until almost completely reduced.
• Add the diced tomatoes with their juice to the pan, and return the browned sausage back into the pan. Gently fold the mixture to combine, then let it gently simmer for about 3 to 4 minutes to blend the flavors.
• Drizzle in about 2-3 tablespoons of olive oil to create a silky, rich flavor, and stir in the chopped parsley and half of the julienned basil.
• Add the cooked pappardelle noodles directly into the sauce and use tongs to gently toss and combine the noodles with the sauce and all of the ingredients in it.
• Check the seasoning and adjust if necessary with additional salt and pepper.
• To serve, divide the Italian drunken noodles into bowls, and garnish each bowl with a sprinkle of the remaining julienned basil. You can also add shaved Parmesan and an extra drizzle of olive oil, if desired.

Notes

For a vegetarian version, substitute the Italian sausage with meatless sausage or crumbled tempeh.

You can use any color combination of bell peppers that you prefer.

The wine can be substituted with chicken or vegetable broth.

If you prefer a spicier dish, add a pinch of red pepper flakes when adding the garlic.

This dish can be made ahead of time and reheated. Add a splash of chicken or vegetable broth to loosen the sauce before reheating.

Keyword Italian Drunken Noodles