If you’re after a comforting yet bold pasta dish that never fails to wow a crowd, Italian Drunken Noodles will rocket straight into your regular dinner rotation. This vibrant fusion brings together saucy Italian flavors with the vigor of chili-kissed bell peppers, tender noodles, and lots of aromatic basil, all simmered together with a generous splash of wine. It’s the sort of meal that feels like a celebration—fast enough for a weeknight, impressive enough for company, and guaranteed to make everyone swoon from the very first forkful.

Italian Drunken Noodles Recipe - Recipe Image

Ingredients You’ll Need

Let’s gather our ingredients! Italian Drunken Noodles hinge on a handful of lively, everyday staples, but each one adds a layer of deliciousness—think savory ground meat, ripe tomatoes, and plenty of fresh basil. Here’s what you need (and why!).

Pappardelle noodles: These wide, ribbon-like noodles soak up the rich sauce and deliver a satisfying bite.
Olive oil: Used for sautéing, it adds a subtle fruity note and helps everything come together.
Italian sausage or ground chicken: Amp up the flavor and give the sauce heartiness—it’s equally tasty with spicy or mild sausage.
Yellow onion: Sweated gently, it forms the aromatic backbone of your sauce.
Red bell pepper: Pops of sweet, juicy freshness in every bite!
Garlic cloves: Bring in that special pungent warmth only garlic can provide.
Cherry tomatoes (or canned diced tomatoes): They deliver brightness and sauciness—use the best you can find.
Dry white wine (or red): This is where the “drunken” magic comes in. It infuses the whole dish with a subtle complexity that’s hard to beat.
Crushed red pepper flakes: Add just the right amount of heat (adjust to taste!).
Fresh basil: A shower of torn leaves at the end elevates everything with garden-fresh aroma.
Salt and black pepper: Essential for seasoning and drawing out all the flavors.
Parmesan cheese: Finish with a generous sprinkle for creaminess and a nutty edge.

How to Make Italian Drunken Noodles

Step 1: Boil the Noodles

Fill a large pot with salted water and bring it to a rolling boil. Drop in your pappardelle noodles and cook until they’re just al dente. You want them to have a little bite—they’ll finish soaking up flavor in the sauce later. Drain and set aside, reserving about half a cup of the pasta cooking water for loosening the sauce if needed.

Step 2: Brown the Sausage

In a big, deep skillet, heat a swirl of olive oil over medium-high. Add the Italian sausage or ground chicken, breaking it apart with a wooden spoon as it sizzles. Cook until it’s browned and just cooked through, then transfer the meat to a bowl, keeping those flavorful juices in the pan.

Step 3: Build Your Sauce

To the same skillet, toss in the chopped onion and sliced red bell pepper. Sauté until they’re softened and golden at the edges, about 5-7 minutes, scraping up any caramelized bits from the bottom of the pan. Stir in the garlic and cook for another 30 seconds—just long enough to turn everything fragrant (don’t let it burn!).

Step 4: Add Tomatoes and Wine

Now, tip in your cherry tomatoes or canned tomatoes and crank up the heat. Pour in the wine, give everything a good stir, and let it bubble for a few minutes. The alcohol will cook off, leaving behind a gently complex taste—the reason Italian Drunken Noodles are so irresistible. Season with salt, black pepper, and a pinch (or more) of red pepper flakes for heat.

Step 5: Finish with Noodles and Basil

Return the browned meat to the skillet and nestle the cooked noodles right into the sauce. Toss gently until the pasta is coated and glossy—splash in a bit of reserved pasta water if things look dry. Last but never least, add a handful of torn basil leaves, tossing again just until everything is intensely aromatic and vivid green.

How to Serve Italian Drunken Noodles

Garnishes

This is your chance to let your creativity shine! Shower the dish with extra torn basil, a generous grating of Parmesan, and maybe even a drizzle of really good olive oil. If you love a pop of color or subtle heat, sprinkle on a bit more red pepper flakes or thinly sliced scallions for a gorgeous finish.

Side Dishes

Serve Italian Drunken Noodles with crusty bread—perfect for mopping up that glorious sauce—and a zingy, lightly dressed green salad to balance out the richness. Roasted broccoli or garlicky green beans are also wonderful partners for this comfort-food favorite.

Creative Ways to Present

For a fun spin, serve the noodles in wide, shallow bowls and top each portion with a poached or soft-fried egg for extra richness. Hosting friends? Plate the pasta family-style on a big platter, layering noodles, sauce, and garnishes for a truly inviting centerpiece. Or make mini portions in ramekins as a playful appetizer at your next dinner gathering!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let the dish cool to room temperature, then scoop Italian Drunken Noodles into an airtight container. It’ll keep perfectly in the refrigerator for up to three days while the flavors deepen and meld even more.

Freezing

While pasta is always best fresh, you can freeze Italian Drunken Noodles if you need to. Portion it into freezer-safe containers and freeze for up to two months. Thaw overnight in the fridge before reheating so the noodles maintain their texture as much as possible.

Reheating

Gently reheat leftovers in a skillet over medium-low heat, adding a splash of water or broth to loosen things up. You can microwave individual servings in a pinch, stirring halfway through to keep things evenly hot and luscious.

FAQs

Can I make Italian Drunken Noodles vegetarian?

Absolutely! Skip the sausage and use plant-based crumbles or a mix of mushrooms and zucchini for a hearty, meat-free version that still delivers bold, savory flavor.

What kind of wine should I use in the sauce?

You can use either dry white or red wine for Italian Drunken Noodles—choose something you’d enjoy drinking, since the flavor concentrates as it cooks. Pinot Grigio or a light-bodied Sangiovese are both fabulous.

Are other pasta shapes okay to use?

Yes! Pappardelle is classic here, but tagliatelle or even fettuccine work beautifully. If you’re in a pinch, try rigatoni or penne for a delightfully saucy result.

How spicy are Italian Drunken Noodles?

This dish is mild with just a touch of warmth, but if you love things fiery, simply notch up the crushed red pepper flakes—or even add chopped fresh chilies to taste!

Can I prep any ingredients ahead of time?

Definitely. You can chop all your veggies, grate cheese, and even cook the sausage up to a day ahead. Come dinner time, just assemble everything and you’ll have Italian Drunken Noodles on the table in a flash.

Final Thoughts

There’s something wildly joyful about sharing a big bowl of Italian Drunken Noodles—every swirl of pasta is saucy, punchy, and impossible to resist. If you’re looking for a dish that comes together easily yet delivers a burst of Italian comfort with every bite, give this recipe a whirl. You just might find yourself making it again (and again!) for everyone you love.

Italian Drunken Noodles Recipe