🌟 What Are “Italian Drunken Noodles”?

This dish borrows the concept of Thai drunken noodles (wide noodles + spicy, bold flavors) and reimagines it with Italian ingredients — spicy sausage, basil, tomatoes, wine, and peppers.
No one is actually “drunk,” but the splash of wine adds depth.

📝 Ingredients (4 servings)

For the noodles

• 12 oz wide egg noodles or pappardelle

• Salt for boiling

For the sauce

• 1 lb Italian sausage (mild or hot), casings removed

• 1 tbsp olive oil

• 1 medium onion, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 3–4 cloves garlic, minced

• 1 tsp crushed red pepper (optional or to taste)

• 1 tsp dried oregano

• 1 tsp dried basil (or more fresh later)

• ½ cup dry white wine (or chicken broth)

• 1 (14 oz) can diced tomatoes

• ½ cup tomato sauce or crushed tomatoes

• Salt & pepper to taste

• ¼ cup fresh basil, chopped

• Parmesan for serving

🍳 Instructions

1. Cook the noodles

1. Bring a pot of salted water to a boil.

2. Cook noodles until al dente.

3. Drain and set aside.

2. Brown the sausage

1. Heat olive oil in a large skillet.

2. Add Italian sausage.

3. Break it apart and cook until browned.

4. Remove sausage with a slotted spoon, leaving the drippings.

3. Sauté vegetables

1. In the same pan, add sliced onions and peppers.

2. Cook 6–8 minutes until soft and slightly caramelized.

3. Add garlic, oregano, dried basil, and crushed red pepper; cook 1 minute.

4. Deglaze with wine

1. Pour in the white wine.

2. Scrape up browned bits from the bottom—this builds huge flavor.

3. Let it simmer 2–3 minutes.

5. Add tomatoes & sausage

1. Stir in diced tomatoes and tomato sauce.

2. Add the cooked sausage back in.

3. Simmer on low for 8–10 minutes.

4. Taste and season with salt & pepper.

6. Combine

1. Add cooked noodles directly to the sauce.

2. Toss until fully coated and heated through.

7. Serve

Garnish with fresh basil and shaved Parmesan.
Best served hot and saucy