Italian Drunken Noodles

Also try Thai drunken noodles, beef and mushroom noodles, chicken fettuccine alfredo, Hunan chicken, or tomato shrimp scampi.

Italian Drunken Noodle Recipe Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Pappardelle noodles: I love using pappardelle because the wide ribbons hold onto all that delicious sauce. Fresh or dried both work well, although you can substitute another pasta shape if that’s what you have on hand.
Italian sausage: Spicy Italian sausage adds plenty of bold flavor, but mild or sweet Italian sausage also works well. Remove the casings before cooking if you’re using sausage links.
Fresh vegetables: Bell peppers add sweetness, color, and a little crunch that pairs perfectly with the rich sausage and silky pasta. I like using a mix of red, yellow, and orange peppers for the best flavor and presentation.
Italian seasoning: This simple blend adds classic Italian flavor without needing lots of individual herbs. If your seasoning is older, give it a sniff first, as dried herbs lose their flavor over time.
Fresh herbs: Fresh basil and parsley really brighten the finished dish. I like stirring most of them in at the end and saving a little extra for garnish.
Olive oil: A splash of olive oil is all you need to brown the sausage and soften the vegetables while adding a little extra richness.
Parmesan cheese: Freshly grated Parmesan melts beautifully into the pasta and adds so much more flavor than the shelf-stable grated kind. It’s one ingredient that’s absolutely worth buying fresh. Trust me, it’s worth it!

How to Make Italian Drunken Noodles

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the Italian sausage: Cook the spicy Italian sausage in olive oil, breaking it up with a wooden spoon as it browns. I like to let it develop a little color because those browned bits add so much flavor to the sauce. Set the sausage aside, leaving the flavorful drippings in the pan.
Cook the vegetables: Add the onion to the pan and cook until softened and lightly golden, then stir in the Italian seasoning, salt, and pepper. Add the garlic and sliced bell peppers, cooking just until the peppers are tender-crisp so they still have a little bite.
Make the sauce: Pour in the white wine and let it simmer until reduced by about half, scraping up any browned bits from the bottom of the pan. Stir in the diced tomatoes and browned sausage, then let everything gently simmer so the flavors can come together.
Cook the pasta: Cook the pappardelle according to the package directions until al dente. Before draining, I like to reserve a splash of the pasta water in case I want to loosen the sauce a little at the end.
The finishing touches: Toss the drained pasta with the sauce until every ribbon is well coated, then stir in the chopped parsley and half of the basil. Serve immediately, garnished with the remaining basil and plenty of freshly grated Parmesan cheese for the best flavor.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free pappardelle noodles and check the ingredients in your sausage.
Another kind of pasta: Use fettuccine or tagliatelle if you like.
Other vegetables: Drunken noodles are typically made with onions and bell peppers, but you can substitute others – perhaps mushrooms, spinach, eggplant, or zucchini.
Spice it up: Add some red pepper flakes and use extra spicy sausage.
Different meat: Spicy Italian sausage is good, or you could use another kind of Italian sausage or even something else like ground beef.
Vegetarian version: Swap the Italian sausage for extra vegetables or perhaps some beans.

Serving Suggestions

Appetizers: Start the meal with burrata, tomatoes and pesto or
Side dishes: Italian pickled vegetables and focaccia would be good on the side.
Desserts: Continue the Italian theme with tiramisu Swiss roll or Italian almond cake.

How to Store

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it for up to 3 months (although the veggies will get a bit mushy).
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm Italian drunken noodles back up in a pan on the stove or in the microwave.