Italian Drunken Noodles with Savory Sausage Recipe

If you want a pasta dish that feels like a warm embrace after a long day, these Italian drunken noodles are exactly what you need. Wide ribbons of pappardelle are tossed in a savory, sausage-studded tomato sauce with a splash of white wine and fresh basil. It’s a quick weeknight take on a classic concept, coming together in one pan and tasting like it simmered all afternoon.

why make this recipe

This is the ultimate one-pan pasta. It’s deeply flavorful, uses simple ingredients, and yields a glossy, restaurant-quality sauce that clings to every noodle.

• Ready in just 40 minutes from start to finish.
• Uses a single skillet for the sauce and the pasta.
• The combination of white wine, tomatoes, and sausage creates a rich, complex flavor.
• Perfect for a cozy weeknight dinner or a casual weekend gathering.

how to make italian drunken noodles

Ingredients

• 12 oz pappardelle or wide egg noodles
• 1 lb Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 can (28 oz) diced tomatoes, with juices
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• Salt and black pepper, to taste
• 1/4 cup fresh basil, sliced
• 2 tablespoons chopped fresh parsley

Directions

1. Cook the pasta: Bring a large pot of generously salted water to a boil, then cook the pappardelle about 1 minute short of the package time so it stays slightly firm. Scoop out 1/2 cup of pasta water before draining, since it helps the sauce cling later.
2. Brown the sausage: Heat the olive oil in a large, deep skillet over medium-high heat, then add the sausage and break it into bite-sized crumbles. Brown for 6 to 8 minutes, stirring only every minute or two, until deeply golden and no longer pink.
3. Sauté the vegetables: Add the sliced onion, red bell pepper, and yellow bell pepper straight into the sausage drippings. Sauté over medium heat for 6 to 8 minutes, until the onion is soft and lightly golden and the peppers are tender but still have a little bite.
4. Add the garlic: Stir in the minced garlic and cook for 30 to 60 seconds, just until fragrant.
5. Deglaze the pan: Pour in the white wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 to 3 minutes, until the liquid has reduced by about half and the sharp alcohol smell has mellowed.
6. Simmer the sauce: Add the diced tomatoes with their juices, Italian seasoning, red pepper flakes, and a pinch of salt and black pepper. Simmer uncovered for 12 to 15 minutes, gently crushing the tomatoes with your spoon, until the sauce thickens enough to coat the back of a spoon.
7. Finish the pasta: Add the drained pappardelle to the skillet with a splash of the reserved pasta water, then toss over medium heat for 1 to 2 minutes, adding more pasta water a little at a time until the sauce turns glossy and clings to every ribbon.
8. Garnish and serve: Remove the skillet from the heat and stir in the sliced basil and chopped parsley. Taste and adjust with salt, pepper, or extra red pepper flakes, then serve immediately while the noodles are silky and hot.

how to serve italian drunken noodles

Serve this dish piping hot with a generous sprinkle of freshly grated Parmesan cheese and a piece of crusty bread to soak up the leftover sauce. A simple green salad with a light vinaigrette makes a perfect side dish.

how to store italian drunken noodles

Refrigerate leftovers in an airtight container for up to 3 days. Freeze the sauce alone for up to 2 months, or freeze with slightly undercooked pasta. Reheat gently with a splash of water or broth and stir in fresh basil and parsley to revive the brightness.

tips to make italian drunken noodles

• Brown sausage undisturbed: Let the crumbles sit a minute or two between stirs to develop golden crusts that flavor the drippings.
• Cut vegetables evenly: Slice the onion and peppers to a similar thickness so they soften together and keep a bit of bite.
• Choose a crisp wine: Use a dry white like Pinot Grigio and reduce it by half to mellow the alcohol.
• Finish pasta in the sauce: Pull pappardelle a minute early so it finishes cooking in the skillet and absorbs flavor. If the sauce tightens up while you’re plating, stir in another splash of pasta water to loosen it.

variation

For an extra layer of flavor, add 8 oz of sliced mushrooms along with the onions and peppers. You can also swap the Italian sausage for spicy sausage if you prefer a bit more heat.

FAQs

Can I use a different type of pasta?
Yes. While pappardelle or wide egg noodles are traditional for this dish, you can use fettuccine, tagliatelle, or penne. Adjust the cooking time based on the package instructions.

Can I make this without wine?
Yes. Substitute the white wine with an equal amount of chicken broth plus a tablespoon of lemon juice or white wine vinegar to mimic the acidity.

Is this dish spicy?
The crushed red pepper flakes add a mild kick. You can omit them or adjust the amount to suit your preference.

Can I use fresh tomatoes instead of canned?
You can, but the sauce will have a different consistency and may require a longer simmer to reduce. Canned diced tomatoes are recommended for the best texture and flavor.

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Ellie

Irresistible Italian Drunken Noodles with Savory Sausage

Wide ribbons of pappardelle tossed in a sausage-studded tomato sauce with a splash of white wine and fresh basil. Prep Time: 10 minutes Cook Time: 30 minutes Additional Time: 0 minutes Total Time: 40 minutes Yield: 4 servings Category: Dinner Method: One-Pan, Skillet Cuisine: Italian

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Ingredients Equipment Method Notes

Ingredients

  

• 12 oz pappardelle or wide egg noodles
• 1 lb Italian sausage casings removed
• 2 tablespoons olive oil
• 1 large onion thinly sliced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 4 cloves garlic minced
• 1/2 cup dry white wine
• 1 can 28 oz diced tomatoes, with juices
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• Salt and black pepper to taste
• 1/4 cup fresh basil sliced
• 2 tablespoons chopped fresh parsley

Equipment

• Large pot, large deep skillet, wooden spoon

Method

 

1. Bring a large pot of generously salted water to a boil, then cook the pappardelle about 1 minute short of the package time so it stays slightly firm. Scoop out 1/2 cup of pasta water before draining.
2. Heat the olive oil in a large, deep skillet over medium-high heat, then add the sausage and break it into bite-sized crumbles. Brown for 6 to 8 minutes, stirring only every minute or two, until deeply golden and no longer pink.
3. Add the sliced onion, red bell pepper, and yellow bell pepper straight into the sausage drippings. Sauté over medium heat for 6 to 8 minutes.
4. Stir in the minced garlic and cook for 30 to 60 seconds, just until fragrant.
5. Pour in the white wine and scrape up the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes.
6. Add the diced tomatoes with their juices, Italian seasoning, red pepper flakes, and salt and black pepper. Simmer uncovered for 12 to 15 minutes.
7. Add the drained pappardelle to the skillet with a splash of the reserved pasta water, then toss over medium heat for 1 to 2 minutes until the sauce is glossy.
8. Remove the skillet from the heat and stir in the sliced basil and chopped parsley. Taste and adjust seasoning, then serve immediately.

Notes

Nutrition per serving (approximate): Calories 735 kcal, Sugar 8 g, Sodium 900 mg, Fat 38 g, Saturated Fat 12 g, Unsaturated Fat 24 g, Trans Fat 0 g, Carbohydrates 71 g, Fiber 6 g, Protein 33 g, Cholesterol 85 mg.