Name: Italian Drunken Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 oz egg noodles, cooked to al dente; 1 lb ground Italian sausage (mild or spicy); 2 bell peppers (any color), chopped; 3 tsp minced garlic; 1 tsp Italian seasoning; ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc); 1 can (28 oz) diced tomatoes with juices; 1 tbsp dried basil (or ¼ cup fresh basil); Salt and black pepper, to taste; Freshly grated Parmesan cheese, for serving; Fresh parsley, chopped, for garnish

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Italian Drunken Noodles are one of those meals that feel indulgent and homey at the same time. This dish combines rich ground Italian sausage with tender bell peppers and wide egg noodles, all simmered in a garlicky tomato and white wine sauce that’s bursting with flavor. It’s a fusion of rustic Italian comfort food and the lively brightness of a wine-infused sauce—a meal I turn to when I want something bold, hearty, and utterly satisfying.

Why You’ll Love This Recipe

I love this dish because it’s rich, vibrant, and comes together in one pan. It checks all the boxes—flavorful, colorful, filling, and easy to prepare. Whether I’m feeding a crowd or making dinner for one with plenty of leftovers, this recipe never disappoints.

One-pan wonder: Everything cooks in one skillet for easy prep and cleanup.
Incredible flavor depth: The wine deglazes the pan and brings brightness, while sausage, garlic, and tomatoes bring body and richness.
Hearty and comforting: With protein, vegetables, and noodles all in one dish, it’s a complete meal that leaves me full and happy.
Customizable: I can switch up the sausage, pasta, or herbs based on what I have or the mood I’m in.
Even better the next day: The sauce gets deeper and more complex with time, making leftovers a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces egg noodles, cooked to al dente
1 pound ground Italian sausage (mild or spicy)
2 bell peppers (any color), chopped
3 teaspoons minced garlic
1 teaspoon Italian seasoning
½ cup white wine (dry, like Pinot Grigio or Sauvignon Blanc)
1 can (28 ounces) diced tomatoes, with juices
1 tablespoon dried basil (or ¼ cup fresh basil)
salt and black pepper, to taste
freshly grated Parmesan cheese, for serving
fresh parsley, chopped, for garnish

Directions

In a large skillet, I cook the sausage and chopped bell peppers over medium-high heat until the sausage is browned and the peppers are tender—about 7–8 minutes.
I reduce the heat to medium, stir in the garlic and Italian seasoning, and cook for about 30 seconds, just until fragrant.
I pour in the wine to deglaze the pan, scraping up the browned bits, and simmer until the wine is reduced by half.
I stir in the diced tomatoes with their juices, add the basil, and season with salt and pepper. I let it simmer gently for 5–10 minutes to let the flavors meld.
I add the cooked egg noodles directly into the skillet and toss gently to coat in the sauce. I let it cook for another 2–3 minutes until everything is heated through.
I serve the noodles hot, topped with Parmesan and fresh parsley.

Servings and timing

This recipe serves about 6 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Meat options: I swap in chicken sausage or ground beef if I want something different.
Vegetarian: I substitute the sausage with sautéed mushrooms or plant-based sausage.
Pasta swaps: Pappardelle or fettuccine also work beautifully. Even rigatoni can hold the sauce well.
Add heat: I sometimes add red pepper flakes or use hot Italian sausage for extra spice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat with a splash of water or broth to loosen the sauce. The flavor is even better the next day.

FAQs

Can I make this without wine?

Yes. I often substitute with chicken broth and a splash of white wine vinegar or lemon juice to mimic the acidity.

What kind of sausage is best?

Italian sausage—mild or spicy—works best. I look for high-quality sausage with visible herbs and fat for the most flavor.

Should I drain the canned tomatoes?

No. I use the full can with juices to create a rich, flavorful sauce.

Can I prep the sauce ahead of time?

Yes, I make the sausage-pepper-tomato sauce up to 2 days in advance and reheat before adding noodles.

How do I keep the noodles from getting mushy?

I slightly undercook them by 1–2 minutes before tossing them into the sauce. They finish cooking while absorbing flavor.

Conclusion

Italian Drunken Noodles are everything I want in a pasta dish—rich, bold, hearty, and packed with comfort. The blend of sausage, wine, garlic, and tomatoes creates a sauce that clings to the noodles and lingers on the palate. It’s the kind of meal I crave after a long day or serve when I want to wow guests without much fuss. Once I made it, it quickly became a staple in my dinner rotation.