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Italian Drunken Noodles
A hearty, one-pan weeknight pasta that marries savory Italian sausage, soft bell peppers, and tender egg noodles in a garlicky tomato-and-white-wine sauce.
The wine brightens the tomatoes, the sausage lends depth, and a shower of Parmesan brings everything together. This reliable version from tinsuf is streamlined for speed without sacrificing flavor.
Recipe Details
Ingredients
- 12 oz (340 g) egg noodles, cooked al dente
- 1 lb (450 g) ground Italian sausage (mild or hot)
- 2 bell peppers, chopped (mix of colors)
- 3 tsp minced garlic (about 3 cloves)
- 1 tsp Italian seasoning
- ½ cup (120 ml) dry white wine
- 1 can (28 oz / 794 g) diced tomatoes, not drained
- 1 tbsp dried basil (or ¼ cup chopped fresh)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan, for serving
- Fresh chopped parsley, for garnish
Instructions
- Brown sausage & soften peppers: In a large deep skillet over medium-high heat, cook the sausage with the chopped bell peppers, breaking the meat into small crumbles, until the sausage is browned and the peppers begin to soften, 6–8 minutes. Spoon off excess fat if needed.
- Sauté aromatics: Reduce heat to medium; add garlic and Italian seasoning. Cook, stirring, for 30 seconds until fragrant.
- Deglaze: Pour in white wine and scrape up any browned bits. Simmer 1–2 minutes to reduce by about half.
- Tomatoes & seasoning: Stir in diced tomatoes with their juices and the dried basil. Season with salt and pepper. Simmer 5 minutes to marry flavors.
- Add noodles: Fold in cooked egg noodles. Toss over medium heat 1–2 minutes until heated through and coated in sauce. Adjust salt and pepper.
- Serve: Spoon into bowls and top with Parmesan and parsley.
Troubleshooting & Consistency Tips
- Watery sauce? Let it bubble 2–3 extra minutes before adding noodles; the wine and tomato juices should lightly thicken.
- Too salty? Use low-sodium tomatoes and season at the end; Parmesan also adds salt.
- Noodles turning soft? Cook them just shy of al dente and finish in the sauce.
- No wine on hand? Substitute ½ cup chicken broth plus 1 tsp white wine vinegar or lemon juice.
- Prefer more heat? Add crushed red pepper with the garlic.
Storage & Make-Ahead
- Refrigerate: Cool, then store airtight up to 4 days.
- Reheat: Warm gently in a skillet with a splash of water or broth to loosen the sauce.
- Make-ahead: Sauce can be made 2 days in advance; reheat and toss with freshly cooked noodles.
- Freeze: Freeze sauce (without noodles) up to 2 months; thaw overnight before reheating.
Why This Recipe Works
Browning sausage with peppers builds a flavorful fond that’s lifted by white wine, adding brightness and complexity to the tomatoes.
Finishing al dente egg noodles directly in the pan lets them absorb the sauce for better flavor and a glossy, cohesive finish.
Italian seasoning and basil provide herbal balance, while Parmesan adds savory depth right at the end.
Expert Tips
- Choose a dry, crisp white wine (Pinot Grigio, Sauvignon Blanc) so the sauce stays bright, not sweet.
- Mix bell pepper colors for sweetness and visual contrast.
- Reserve ½ cup pasta water; add a splash if you want a looser, silkier sauce.
- Swap sausage for ground turkey + 1 tsp fennel seeds for a lighter take.
- Upgrade with olives or capers for briny pop; or add a pat of butter off heat for extra gloss.
- Use pappardelle or tagliatelle if you prefer wider noodles; cooking method is the same.