There is something comforting about a pot of Italian Drunken Noodles bubbling away on the stove the aroma of savory sausage peppers and herby tomato sauce all tangled with tender pasta I first tried this recipe after searching for a new twist on classic pasta and now it is my go-to for cozy dinners with friends
The first time I made this I was wowed by how the wine transforms the sauce into something rich and restaurant-worthy It is now one of my most requested recipes by family and friends
Ingredients
- Olive oil: adds richness and helps brown the sausage Choose extra virgin for the best flavor
- Italian sausage: provides savory depth and a bit of spice Pork sausage with fennel is a classic pick
- Salt and freshly ground pepper: balance all the flavors Always go for freshly cracked pepper for the most aroma
- Red bell pepper: brings sweetness Look for firm and shiny peppers
- Yellow bell pepper: offers a mellow flavor and bright color
- Orange bell pepper: gives another layer of sweetness
- Onion: adds a subtle bite to the sauce Use thin slices that melt into the sauce as they cook
- Garlic cloves: bring unmistakable warmth and aroma Freshly minced is best
- Italian seasoning: combines oregano basil and thyme for true Italian flair
- Red pepper flakes: lend gentle heat You can adjust to taste
- White wine: creates a fragrant complex base Choose a dry wine and avoid anything too sweet
- Canned diced tomatoes: become the heart of the sauce Look for San Marzano if possible
- Fresh parsley: offers a burst of color and freshness Chop right before adding for the best flavor
- Egg noodles: soak up the sauce beautifully Wide noodles are traditional but you can swap in your favorite pasta
Instructions
- Brown the Sausage:
- Add half the olive oil to a large skillet over medium heat Break up the Italian sausage and cook until golden on all sides About 6 to 8 minutes Transfer the sausage to a bowl leaving any browned bits in the pan
- Sauté the Aromatics:
- Add the remaining olive oil to the same pan Set heat to medium low Stir in the sliced onions and all bell peppers Sauté until the vegetables start to soften and the onions become fragrant stirring frequently about 3 minutes Scatter in the minced garlic and cook for another thirty seconds without letting it brown
- Deglaze with Wine:
- Pour the white wine into the pan scraping up any flavorful bits stuck to the bottom Let the wine simmer gently until almost completely evaporated This intensifies its flavor in the finished sauce
- Create the Sauce:
- Add the diced tomatoes with their juice to the pan Stir in Italian seasoning red pepper flakes salt and a generous grind of black pepper Let the mixture simmer uncovered for about 10 minutes stirring occasionally so it thickens and flavors meld
- Add Sausage and Parsley:
- Return the browned sausage to the pot and stir in the chopped parsley Simmer for 5 more minutes allowing the flavors to combine Keep the sauce warm on very low heat
- Cook and Combine the Noodles:
- Meanwhile bring a large pot of salted water to a rolling boil Cook egg noodles according to the package instructions until just al dente Drain well Add the noodles directly to the sauce Toss everything gently to coat the noodles with all the flavorful sauce Serve hot
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