Italian Drunken Noodles
A bold and flavorful pasta dish made with Italian sausage, colorful bell peppers, onions, garlic, and a rich tomato-wine sauce. It’s hearty, satisfying, and perfect for a weeknight dinner.
Ingredients
- 12 oz pappardelle or fettuccine noodles
- 1 lb Italian sausage (mild or hot), casings removed
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- Salt and black pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
- Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook until browned, breaking it into bite-sized pieces.
- Add the onion and bell peppers. Cook for 5–7 minutes until softened.
- Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute.
- Pour in the white wine and simmer for 2–3 minutes, allowing it to reduce slightly.
- Add the diced tomatoes, tomato paste, and chicken broth. Stir well and simmer for 10 minutes until the sauce thickens.
- Toss the cooked pasta into the skillet. Add a little reserved pasta water if needed to loosen the sauce.
- Stir in the fresh basil and Parmesan cheese. Season with salt and black pepper to taste.
- Serve hot with extra Parmesan cheese and fresh basil on top.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6