Go Back
Italian Drunken Noodles

Italian Drunken Noodles

Evelyn
Hearty Italian Drunken Noodles with sausage, bell peppers, and white wine tomato sauce tossed with wide pappardelle noodles. A flavorful 30-minute dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 485 kcal

Equipment

  • Large skillet or Dutch oven
  • Large pot for pasta
  • Wooden spoon or spatula
  • Cutting board and knife

Ingredients
  

  • 1 pound Italian sausage, sweet or spicy removed from casing if using links
  • 2 tablespoons olive oil divided
  • 1 large onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 4 cloves garlic minced
  • 1/2 cup dry white wine or chicken broth
  • 28 ounce diced tomatoes with juice
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 pound pappardelle or egg noodles
  • 1/4 cup fresh basil julienned
  • 2 tablespoons fresh parsley chopped
  • Grated Parmesan cheese for serving

Instructions
 

  • Bring a large pot of salted water to boil. Cook pappardelle or egg noodles according to package directions until al dente. Drain and set aside, reserving 1 cup pasta water.
  • Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add Italian sausage, breaking into chunks. Cook until browned, 5-7 minutes. Remove to a bowl.
  • Add remaining 1 tablespoon olive oil to the pan. Add sliced onion and cook until softened and golden, about 5 minutes.
  • Add red and yellow bell peppers. Cook for 3-4 minutes until tender. Stir in minced garlic and Italian seasoning, cook 30 seconds until fragrant.
  • Pour in white wine to deglaze, scraping up browned bits. Simmer until reduced by half, about 2 minutes.
  • Add diced tomatoes with juice and return browned sausage to the pan. Season with salt and pepper. Simmer for 5 minutes.
  • Add cooked noodles to the skillet. Toss gently to coat in sauce. Cook 2-3 minutes, adding pasta water if needed to loosen.
  • Remove from heat. Stir in half the fresh basil and parsley. Taste and adjust seasoning.
  • Serve hot, garnished with remaining herbs and grated Parmesan cheese.

Notes

  • Reserve pasta water before draining to adjust sauce consistency
  • Don't overcrowd the pan when browning sausage for best results
  • Let wine reduce fully to cook off alcohol and concentrate flavor
  • Sauce can be made ahead and reheated with freshly cooked noodles
Keyword Italian Drunken Noodles