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Italian Drunken Noodles

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These Italian Drunken Noodles are a hearty, one-skillet pasta dish featuring ground Italian sausage, sautéed bell peppers, wide egg noodles, and a garlicky tomato and white wine sauce. Bold, comforting, and bursting with rustic Italian flavor, it’s the perfect quick weeknight meal or crowd-pleasing pasta dinner.

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

Instructions

  1. Cook sausage and bell peppers in a large skillet over medium-high heat until browned and tender (7–8 minutes).
  2. Reduce heat to medium. Add garlic and Italian seasoning; cook for 30 seconds.
  3. Pour in wine to deglaze the pan, scraping up any browned bits. Simmer until reduced by half.
  4. Stir in diced tomatoes (with juices), basil, salt, and pepper. Simmer for 5–10 minutes.
  5. Add cooked noodles to the skillet and gently toss to coat. Cook for 2–3 minutes to heat through.
  6. Serve hot with Parmesan and chopped parsley on top.

Notes

  • Substitute white wine with chicken broth + splash of lemon juice or white wine vinegar.
  • Use pappardelle, fettuccine, or rigatoni as pasta alternatives.
  • For a vegetarian version, use mushrooms or plant-based sausage.
  • Slightly undercook noodles before combining to prevent mushiness.
  • Sauce can be made 1–2 days in advance and stored in the fridge.

Nutrition

Find it online: https://cookedbymaya.com/italian-drunken-noodles/