Italian Drunken Noodles
Italian Drunken Noodles bring together the bold flavors of Italian sausage, sautéed bell peppers, and a rich, wine-infused tomato sauce tossed with tender pappardelle pasta.
The combination of garlic, onions, and fresh basil creates a deeply savory dish with just the right balance of heat and freshness.
Whether you’re making it for a cozy weeknight dinner or impressing guests, this pasta is easy to prepare and full of restaurant-quality flavor
Recipe Highlights
- Ready in 30 minutes for a quick, satisfying meal
- Italian sausage and white wine create a rich, savory sauce
- Customizable spice level. Choose mild or hot sausage
- Colorful bell peppers add sweetness and texture
- Perfect for leftovers and easy to reheat the next day
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PASTA – Pappardelle is perfect for this dish because its wide, ribbon-like shape holds onto the sauce, making every bite flavorful. If you don’t have pappardelle, fettuccine or tagliatelle work well, but avoid thinner pasta like spaghetti as it won’t soak up the sauce the same way.
SAUSAGE – Italian sausage adds a rich, savory base to the dish. You can use mild for a more classic taste or hot if you like a little spice, but be sure to crumble it well so it blends evenly with the sauce.
GARLIC AND ONION – These two ingredients build a deep, aromatic foundation for the sauce. Fresh garlic and sliced onion bring out the best in the sausage and tomatoes, creating layers of flavor you don’t want to skip.
BELL PEPPERS – A mix of red, yellow, and green bell peppers adds sweetness, color, and texture to balance the richness of the sausage. If you only have one color on hand, that’s fine, but using all three makes the dish more vibrant.
WHITE WINE OR CHICKEN BROTH – White wine adds depth and acidity, helping to lift the flavors in the sauce. If you don’t want to use wine, chicken broth is a great substitute—just use low-sodium so the dish doesn’t become too salty.
DICED TOMATOES – Canned diced tomatoes with their juices create a rich, slightly chunky sauce. Fire-roasted tomatoes add a deeper flavor, but regular diced tomatoes work just fine.
ITALIAN SEASONING – This blend of oregano, basil, thyme, and rosemary ties everything together. If you don’t have a pre-made mix, you can use a pinch of each herb to create the same effect.
BASIL – Fresh basil adds a bright, slightly sweet finish to the dish. Slice it just before serving so it keeps its flavor, or swap in fresh parsley if you don’t have basil on hand.
CHEESE – Parmesan is the perfect finishing touch, adding a salty, nutty contrast to the sauce. You can also use Pecorino Romano for a sharper bite or skip the cheese altogether if you prefer a dairy-free option.
How To Make Italian Drunken Noodles
Please check the printable recipe card below for more detailed instructions.
- Cook the pasta until al dente, reserving ½ cup of pasta water. Drain and set aside.
- Brown the sausage in a skillet, then transfer it to a plate, leaving the drippings.
- Sauté onions and bell peppers in olive oil, then add garlic, seasoning, and white wine.
- Simmer for 2 minutes, then stir in diced tomatoes and cook for 5 minutes.
- Return the sausage to the skillet, toss in the pasta, and add reserved pasta water if needed.
- Serve with fresh basil and Parmesan.
Leftovers and Storage
STORE – Leftovers Italian Drunken Noodles keep well in the fridge for up to 3 days. Store them in an airtight container to lock in flavor—this pasta somehow gets even better the next day!
FREEZE – If you plan to freeze it, store the sauce separately and cook fresh pasta when you’re ready to eat. The noodles can get a little too soft after freezing, so this keeps the texture just right. The sauce freezes beautifully for up to 2 months.
REHEAT – The best way to bring this dish back to life is in a skillet over medium heat with a splash of broth or water. Stir gently to keep everything saucy and delicious. Microwaving works in a pinch but can make the noodles a little soft.
MAKE AHEAD – Cook the sausage and sauce up to 2 days in advance, then store it in the fridge. When you’re ready to eat, reheat the sauce and toss it with freshly cooked pasta for the best flavor and texture.
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Serving Suggestions
PASTA WATER – That starchy water is liquid gold! It helps the sauce cling to the noodles, making every bite rich and flavorful. Don’t skip it!
BROWN THE SAUSAGE WELL – Let the sausage develop a deep, golden crust before stirring. This caramelization adds tons of flavor to the sauce.
DON’T OVERCOOK THE PEPPERS – Cook them just until tender-crisp so they stay vibrant and keep a little bite. No one wants mushy peppers!
CHOOSE A GOOD WINE – A dry white wine like Pinot Grigio or Sauvignon Blanc adds depth to the sauce. If using broth instead, go for low-sodium so you can control the seasoning.
Recipe Success Tips
GARLIC BREAD – Warm, buttery, and just the right amount of crispy, garlic bread is perfect for soaking up the rich, savory sauce in this dish.
CAESAR SALAD – Crisp romaine, creamy dressing, and crunchy croutons bring a refreshing contrast to the bold flavors of the pasta. A simple yet classic choice that never disappoints.
BEET SALAD – Earthy roasted beets with a light vinaigrette and crumbled feta add a sweet and tangy contrast that balances the richness of the Italian Drunken Noodles.
GREEK PASTA SALAD – A bright and tangy mix of pasta, cucumbers, tomatoes, feta, and olives tossed in a lemony dressing. It’s a great way to add a cool, refreshing side to this hearty meal.
GERMAN CUCUMBER SALAD – Light and slightly tangy, this refreshing cucumber salad is a great way to add a crisp, cool contrast to the warm pasta.
Commonly Asked Questions
Are Italian Drunken Noodles spicy?
No, this dish is not spicy, but if you like spice, you can use spicy Italian sausage as well as red pepper flakes to taste.
Can I use a different type of pasta?
Yes! Pappardelle works best because it holds onto the sauce, but fettuccine, tagliatelle, or even penne will work. If using a smaller pasta, you may need less reserved pasta water to keep the sauce from getting too thick.
How do I keep the pasta from getting mushy?
Cook it until just al dente and toss it with the sauce right before serving. If reheating, warm it in a skillet with a splash of broth instead of microwaving to maintain the texture.
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Italian Drunken Noodles
Ingredients
- 8 ounces pappardelle pasta or any wide egg noodles
- 1 pound Italian sausage mild or hot Italian sausage
- 3-4 cloves garlic minced
- 1 medium onion about 1 cup when sliced
- 1- 2 tablespoons olive oil
- ½ large red bell pepper sliced
- ½ large yellow bell pepper sliced
- ½ large green bell pepper sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ cup basil leaves fresh, sliced
- 1 14.5-ounce can diced tomatoes with juices
- ½ cup dry white wine or chicken broth
- ¼ cup Parmesan cheese grated for garnish, optional
Instructions
- Cook pappardelle pasta according to package instructions until al dente. Reserve ½ cup of pasta water and set it aside. Drain the cooked noodles and then set them aside.
- Heat a large skillet over medium-high heat. Brown and crumble the Italian sausage. Transfer the sausage to a plate using a slotted spoon and set aside. Reserve the sausage drippings.
- Add olive oil to the drippings. Reduce the heat to medium, add the bell peppers and onions, and cook them for 5 minutes until tender.
- Stir in minced garlic, salt, black pepper, and Italian seasoning. Pour the white wine into the skillet and stir, scraping up any bits from the pan. Simmer for about 2 minutes. Stir the diced tomatoes with juices and let the sauce simmer for 5 minutes.
- Mix the cooked crumbled sausage back into the skillet and stir. Add and gently toss the pasta. If the sauce is too thick, add a little of the reserved pasta.
- Spoon the pasta into bowls and garnish it with whole fresh basil, chopped basil, or fresh parsley.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.