If you’re craving a vibrant dish that combines the rich, comforting flavors of Italy with a splash of zest and color, you’re going to adore this Italian Drunken Noodles with Sausage and Bell Peppers Recipe. It’s a fantastic twist on traditional pasta that brings together hearty Italian sausage, sweet and smoky bell peppers, fragrant herbs, and tender wide egg noodles all simmered in a luscious tomato sauce. This dish perfectly balances bold tastes and satisfying textures, making it an instant favorite for weeknight dinners or casual gatherings with friends.
Ingredients You’ll Need
This Italian Drunken Noodles with Sausage and Bell Peppers Recipe calls for simple, wholesome ingredients that come together beautifully. Each element plays a crucial role in delivering that signature harmony of flavor, texture, and color that makes the dish so exciting on the plate and irresistible on the palate.
- 12 oz wide egg noodles or pappardelle: These broad noodles hold the sauce perfectly and give a lovely chewy texture.
- 1 lb Italian sausage, casings removed: Provides a flavorful, meaty base loaded with herbs and spices.
- 1 medium red bell pepper, thinly sliced: Adds sweetness and vibrant color to the dish.
- 1 medium yellow bell pepper, thinly sliced: Brings a mild, sunny flavor and bright visual appeal.
- 1 medium green bell pepper, thinly sliced: Offers a slight bitterness that balances the sweetness of the other peppers.
- 1 medium yellow onion, thinly sliced: Gives foundational sweetness and depth when caramelized.
- 4 cloves garlic, minced: Infuses robust aroma and savory undertones.
- 2 tsp Italian seasoning: A blend of herbs that ties all the flavors together beautifully.
- ½ tsp red pepper flakes (adjust to taste): Adds just the right amount of heat without overpowering.
- Salt and black pepper, to taste: Essential for enhancing and balancing all the layers of flavors.
- 1 (14 oz) can diced tomatoes, with juices: Creates a rich, tangy sauce that binds the dish.
- ¼ cup chopped fresh basil (plus more for garnish): Imparts fresh brightness and herbaceous notes.
- 2 tbsp chopped fresh parsley: Adds subtle color contrast and freshness.
- 2 tbsp olive oil: For sautéing and bringing a silky mouthfeel.
- Optional: Grated Parmesan cheese for topping: A traditional finishing touch for creaminess and umami.
How to Make Italian Drunken Noodles with Sausage and Bell Peppers Recipe
Step 1: Cook the Noodles
Begin by boiling the wide egg noodles in salted water until they’re just al dente. This gives the perfect tender bite that contrasts delightfully with the rest of the dish. Once cooked, drain them well and set aside to wait for the flavorful sauce.
Step 2: Brown the Sausage
In a large skillet, heat a tablespoon of olive oil over medium heat and add the sausage. Break it up with a spoon and cook until it’s nicely browned and cooked through. This step is where those deep, meaty flavors develop, creating a savory backbone for the dish. Once done, transfer the sausage to a plate temporarily.
Step 3: Sauté the Veggies
Use the same skillet, adding the remaining olive oil. Toss in the thinly sliced onions and all three colors of bell peppers. Let them cook slowly for about 5 to 7 minutes, allowing their natural sugars to caramelize and create a sweet, soft bite with a hint of smoky char.
Step 4: Add Aromatics and Seasonings
Next, stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook everything together for about a minute until the garlic releases its fragrant aroma, elevating the entire dish with a mouthwatering scent that will have you eager to keep going.
Step 5: Build the Sauce
Now, pour in the diced tomatoes along with their juices. Scrape the bottom of the pan to deglaze, lifting all those tasty browned bits that pack so much flavor. Return the cooked sausage to the skillet and stir to combine everything evenly, ensuring every bite bursts with bold Italian essence.
Step 6: Simmer for Flavor
Allow the sauce to simmer gently over medium-low heat for about 5 minutes. This resting period helps the ingredients marry perfectly. Don’t forget to season with salt and pepper to taste, adjusting the flavor to your liking before the final steps.
Step 7: Toss the Noodles in the Sauce
Add the drained noodles into the skillet and toss them thoroughly in the rich sauce, making sure each strand is coated well. Then fold in the freshly chopped basil and parsley, which add a burst of fresh herbaceous flavor and a beautiful green contrast against the red sauce.
Step 8: Serve Hot and Garnish
Serve your Italian Drunken Noodles with Sausage and Bell Peppers Recipe piping hot. Top it off with extra fresh basil and a generous sprinkle of grated Parmesan cheese if you love an extra layer of creamy umami finish. This dish is as visually appealing as it is delicious.
How to Serve Italian Drunken Noodles with Sausage and Bell Peppers Recipe
Garnishes
Fresh herbs like basil or parsley add brightness and visual appeal, while a sprinkling of grated Parmesan cheese lends a savory, creamy note. A drizzle of high-quality olive oil just before serving can add a luxurious silkiness to each bite.
Side Dishes
This dish stands well on its own but if you want to round out the meal, a crisp green salad with a zesty vinaigrette or a garlic bread loaf pairs beautifully. The fresh salad adds crunch and acidity to balance the richness of the noodles and sausage.
Creative Ways to Present
For an extra special touch, serve the noodles in individual rustic bowls, garnished with colorful bell pepper slices, basil leaves, and a Parmesan shaving. You can also sprinkle toasted pine nuts on top for a little crunch and nutty flavor, transforming the meal into an elegant feast.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Drunken Noodles with Sausage and Bell Peppers Recipe store beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen a bit after resting overnight, making for an even tastier next-day meal.
Freezing
If you want to freeze leftovers, be sure to cool the dish completely before transferring to a freezer-safe container. It keeps well for up to 2 months. When ready to eat, thaw in the refrigerator overnight for best texture.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce as it warms. Stir frequently to avoid drying out the noodles and to revive that freshly-cooked flavor you loved from the start.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! Italian sausage adds a classic flavor, but chorizo, bratwurst, or even turkey sausage can be great substitutions, giving the dish a new twist while keeping it hearty and delicious.
What if I don’t have fresh basil or parsley?
Dried herbs can work in a pinch, but use them sparingly as their flavor is more concentrated. For best results, add dried herbs earlier in the cooking process and reserve fresh herbs or a sprinkle of fresh parsley for garnish.
Is there a vegetarian alternative to this recipe?
You can swap the sausage for plant-based sausage or roasted mushrooms for a similar texture and savory flavor. Adding some smoked paprika can help mimic sausage’s smoky depth.
Can I make this recipe spicy?
Definitely! Adjust the red pepper flakes to taste or add a splash of hot sauce in the final stages. Just be careful to balance the spice so it complements, rather than overwhelms, the other flavors.
What pasta works best for this dish?
Wide noodles like pappardelle or thick egg noodles are ideal since they soak up the sauce well, but feel free to experiment with fettuccine or even rigatoni depending on what you have on hand.
Final Thoughts
This Italian Drunken Noodles with Sausage and Bell Peppers Recipe is a standout dish that’s sure to bring joy to your dinner table. It combines simple ingredients in a way that feels both comforting and exciting, perfect for sharing with loved ones. Give it a try—you might just find a new favorite to turn to when you want a hearty, flavorful meal made with love.
Print
Italian Drunken Noodles with Sausage and Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Irresistible Italian Drunken Noodles recipe combines wide egg noodles with savory Italian sausage, colorful bell peppers, aromatic herbs, and a flavorful tomato sauce for a bold and comforting meal. Perfectly cooked noodles are tossed in a hearty sausage and vegetable sauce seasoned with Italian seasoning and red pepper flakes, making this dish a delicious fusion of Italian and Asian-inspired flavors.
Ingredients
Pasta
- 12 oz wide egg noodles or pappardelle
Meat
- 1 lb Italian sausage, casings removed
Vegetables & Aromatics
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
Seasonings & Herbs
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- ¼ cup chopped fresh basil (plus more for garnish)
- 2 tbsp chopped fresh parsley
Other
- 1 (14 oz) can diced tomatoes, with juices
- 2 tbsp olive oil
- Optional: Grated Parmesan cheese for topping
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil and cook the wide egg noodles or pappardelle until al dente, about 8-10 minutes. Drain the noodles and set them aside.
- Brown the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 6-8 minutes. Remove the cooked sausage to a plate and set aside.
- Sauté vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced yellow onion and the red, yellow, and green bell peppers. Cook for 5 to 7 minutes until the vegetables soften and begin to caramelize, stirring occasionally.
- Add seasoning and garlic: Stir in the minced garlic, Italian seasoning, and red pepper flakes. Sauté everything together for 1 minute until the garlic is fragrant but not burnt.
- Add tomatoes and sausage: Pour in the diced tomatoes with their juices, using a spatula to scrape up any browned bits from the skillet bottom to deglaze. Return the browned sausage to the pan and combine it evenly with the vegetables and tomato mixture.
- Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer gently for 5 minutes to blend the flavors. Season with salt and black pepper to taste.
- Toss noodles with sauce: Add the cooked noodles to the skillet and toss well to thoroughly coat them with the sausage and vegetable sauce. Stir in the chopped fresh basil and parsley.
- Serve: Serve the Italian drunken noodles hot, garnished with extra basil or parsley and grated Parmesan cheese if desired for added richness and flavor.
Notes
- You can adjust the level of heat by increasing or decreasing the red pepper flakes according to your taste preference.
- For a vegetarian version, substitute Italian sausage with plant-based sausage or mushrooms.
- Fresh herbs like basil and parsley add brightness—use them generously or substitute with dried herbs if fresh are unavailable.
- If you prefer a spicier dish, add a splash of crushed red pepper or hot sauce when simmering the sauce.
- Make sure to not overcook the noodles. Al dente texture holds up best in the saucy dish.
