Here’s a bold, comforting Italian Drunk Noodles recipe 🍝🍷 — a fun Italian-American twist inspired by Thai drunken noodles.
Italian Drunk Noodles
Ingredients
- 12 oz wide pasta (pappardelle, fettuccine, or egg noodles)
- 1 lb Italian sausage (mild or hot), casings removed
- 2 tbsp olive oil (if needed)
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes (adjust to taste)
- ½ cup dry red wine (Chianti or Cabernet)
- 1 can (14–15 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt & black pepper, to taste
- ¼ cup fresh basil, torn
- Grated Parmesan cheese, for serving
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Brown Italian sausage in a large skillet over medium-high heat. Remove and set aside.
- In the same skillet, sauté onion and bell pepper until softened.
- Add garlic and red pepper flakes; cook 30 seconds.
- Deglaze pan with red wine; simmer 2–3 minutes until reduced by half.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
- Return sausage to the skillet and simmer 8–10 minutes.
- Add cooked pasta and reserved pasta water as needed to loosen sauce.
- Toss in fresh basil and adjust seasoning.
- Serve with Parmesan.
Tips & Variations
- 🍷 White wine works too (lighter flavor)
- 🍄 Add mushrooms or zucchini
- 🌶️ Make it extra spicy with Calabrian chili paste
- 🧄 Finish with garlic butter for richness
What Makes It “Drunk”
- Wine-forward sauce
- Wide noodles that soak up flavor
- Slight heat + herbs
If you want, I can share a creamy version, one-pot method, or chicken Italian drunk noodles.
