Italian Drunken Noodles

Here’s a tasty Italian Drunken Noodles recipe (Italian-inspired pasta with veggies and a savory sauce). It’s quick, flexible, and full of flavor 🍝

Italian Drunken Noodles

Ingredients

• 12 oz egg noodles or pappardelle pasta

• 1 lb Italian sausage (mild or spicy)

• 1 tbsp olive oil

• 1 small onion, sliced

• 1 bell pepper, sliced

• 1 zucchini, sliced

• 3–4 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional)

• 1 cup chicken broth

• ½ cup cooking wine or extra broth (many people substitute broth)

• 1 (14.5 oz) can diced tomatoes, drained

• Salt and pepper, to taste

• Fresh basil or parsley (optional)

• Grated Parmesan cheese

Instructions

1. Cook pasta according to package directions. Drain and set aside.

2. Brown sausage in a large skillet over medium heat. Remove and set aside.

3. Sauté veggies: Add olive oil to the skillet. Cook onion, bell pepper, and zucchini until tender (4–5 minutes).

4. Add garlic & seasoning and cook for 30 seconds until fragrant.

5. Deglaze the pan: Pour in broth (and cooking wine if using), scraping up browned bits.

6. Add tomatoes & sausage and simmer 5–7 minutes until slightly thickened.

7. Combine: Add cooked noodles and toss until well coated.

8. Finish: Season with salt and pepper. Garnish with herbs and Parmesan.

Variations

• Creamy version: Stir in ¼ cup heavy cream at the end

• Chicken option: Swap sausage for sliced chicken breast

• Extra veggies: Mushrooms, spinach, or sun-dried tomatoes work great

Serving Tip

Serve hot with garlic bread or a simple green salad.

If you want, I can give you a one-pan version, spicy upgrade, or a no-wine alternative only using pantry ingredients.