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
-
Cook pasta according to package directions. Drain and set aside.
-
Brown sausage in a large skillet over medium heat. Remove and set aside.
-
Sauté veggies: Add olive oil to the skillet. Cook onion, bell pepper, and zucchini until tender (4–5 minutes).
-
Add garlic & seasoning and cook for 30 seconds until fragrant.
-
Deglaze the pan: Pour in broth (and cooking wine if using), scraping up browned bits.
-
Add tomatoes & sausage and simmer 5–7 minutes until slightly thickened.
-
Combine: Add cooked noodles and toss until well coated.
-
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.
