Italian Drunken Noodles (Pasta Ubriaca Style)
A bold, saucy pasta dish inspired by Italian flavors—“drunken” because it’s cooked with wine! Perfect for a quick but impressive dinner.
Ingredients
- 12 oz (340 g) pasta (pappardelle, fettuccine, or spaghetti)
- 2 tbsp olive oil
- 1 lb (450 g) Italian sausage (mild or spicy), sliced or crumbled
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3–4 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp Italian seasoning
- ½ tsp black pepper
- Salt, to taste
- ½ cup dry red wine (or white wine)
- 1 cup crushed tomatoes or marinara sauce
- ¼ cup pasta cooking water (as needed)
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the pasta
Boil pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain. - Cook the sausage
Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned. Remove excess grease if needed. - Sauté veggies
Add onion and bell peppers to the skillet. Cook 4–5 minutes until softened. Stir in garlic, red pepper flakes, Italian seasoning, black pepper, and salt. Cook 30 seconds. - Get it “drunk” 🍷
Pour in the wine and let it simmer 2–3 minutes to reduce slightly and cook off the alcohol. - Make the sauce
Add crushed tomatoes (or marinara). Simmer 5 minutes. Add a splash of pasta water if sauce is too thick. - Combine
Add cooked pasta to the skillet. Toss well until coated and glossy. - Finish
Sprinkle with Parmesan cheese and fresh herbs. Taste and adjust seasoning.
Tips & Variations
- Add mushrooms or zucchini for extra veggies
- Use chicken or shrimp instead of sausage
- For extra creaminess, stir in 2 tbsp heavy cream at the end
- Love heat? Add more chili flakes or a dash of chili oil
