Italian Drunken Noodles
This Italian-style noodle dish is packed with savory sausage, sweet peppers, tomatoes, garlic, and herbs. It comes together in one skillet and makes a hearty, comforting dinner with plenty of flavor.
Ingredients
- 12 oz (340 g) wide egg noodles or pappardelle
- 1 tablespoon olive oil
- 1 lb (450 g) Italian sausage, casings removed
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes
- 1 tablespoon tomato paste
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
- ¼ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
Instructions
1. Cook the Noodles
Bring a large pot of salted water to a boil.
Cook the noodles according to the package directions until just tender. Drain, reserving about ½ cup of pasta water.
2. Brown the Sausage
Heat the olive oil in a large skillet over medium-high heat.
Add the Italian sausage and cook, breaking it apart, until browned and fully cooked.
Transfer to a plate if needed.
3. Cook the Vegetables
Add the onion and bell peppers to the same skillet.
Cook for about 5–6 minutes, until softened and lightly browned.
Add the garlic and cook for another 30 seconds.
4. Make the Sauce
Stir in the diced tomatoes, tomato paste, chicken broth, Italian seasoning, paprika, and red pepper flakes.
Season with salt and black pepper.
Simmer for about 5–7 minutes, allowing the sauce to thicken and the flavors to blend.
Return the cooked sausage to the skillet.
5. Combine With the Noodles
Add the cooked noodles and toss everything together.
Add a splash of reserved pasta water if the sauce needs loosening.
Cook for another 1–2 minutes, until the noodles are nicely coated.
6. Finish and Serve
Turn off the heat and sprinkle with fresh parsley and Parmesan.
Serve immediately while hot.
Tips for the Best Italian Drunken Noodles
- Wide noodles work especially well because they hold onto the sauce.
- Don’t overcook the pasta; it will heat again in the skillet.
- Use colorful bell peppers for extra sweetness and texture.
- A little pasta water helps create a smoother sauce.
- For a milder dish, leave out the red pepper flakes.
Easy Variations
Use ground beef or shredded cooked chicken instead of sausage.
Add mushrooms, spinach, zucchini, or olives for extra vegetables.
For a creamier version, stir in ¼ cup heavy cream at the end.
Serving Ideas
Serve with garlic bread, a green salad, roasted vegetables, or steamed broccoli.
Storage
Refrigerate leftovers in a covered container for up to 3–4 days. Reheat gently with a splash of broth or water to loosen the sauce.
Final Takeaway
Italian Drunken Noodles are a hearty skillet meal full of savory sausage, tender peppers, tomatoes, garlic, and herbs. This alcohol-free version uses chicken broth for a rich sauce while keeping the dish family-friendly and comforting.
