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
Scale
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.
