Italian Drunken Noodles is a bold, comforting pasta dish inspired by the Thai classic “drunken noodles,” but made with Italian flavors—think sausage, peppers, garlic, herbs, and a splash of wine.
🍝 Ingredients
- 250–300g pasta (fettuccine, spaghetti, or pappardelle)
- 300g Italian sausage (mild or spicy), casing removed
- 1 bell pepper, sliced
- 1 onion, sliced
- 3–4 cloves garlic, minced
- 1/2 tsp red chili flakes (adjust to taste)
- 1/2 cup chicken broth
- 1/2 cup white wine (this is the “drunken” part 🍷)
- 1 can (400g) crushed tomatoes or diced tomatoes
- 2 tbsp olive oil
- Salt & black pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese
🍳 Instructions
- Cook the pasta
- Boil in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Cook the sausage
- Heat olive oil in a large pan.
- Add sausage and cook until browned, breaking it apart. Remove and set aside.
- Sauté vegetables
- In the same pan, add onion and bell peppers. Cook until slightly soft.
- Add garlic and chili flakes, cook for 1 minute.
- Deglaze with wine
- Pour in white wine and let it simmer for 2–3 minutes to cook off the alcohol and deepen flavor.
- Build the sauce
- Add tomatoes and chicken broth.
- Return sausage to the pan and simmer for 8–10 minutes.
- Combine
- Add cooked pasta and toss well.
- Use reserved pasta water if needed to loosen the sauce.
- Finish & serve
- Season to taste.
- Garnish with fresh herbs and Parmesan cheese.
🌟 Tips
- Use spicy Italian sausage for extra kick.
- A splash of red wine can be used instead of white for a richer flavor.
- Don’t overcook the pasta—it should stay slightly firm.
🍽️ Result
A rich, slightly spicy, wine-infused pasta with juicy sausage and tender peppers—comfort food with a bold Italian twist.
If you want, I can also give you a creamy version or a one-pot quick recipe that saves time and dishes.
