Any time I go out to Thai food, I’m getting Drunken Noodles, no question. There’s just something about that slippery, slurpable dish that’s positively irresistible, so when you find another opportunity to work it into your life, of course you have to do it. That opportunity is Italian Drunken Noodles. They’re just as slippery, just as slurpable, but are instead flavored with Italian flair such as spicy sausage, a red wine-kissed tomato sauce, onions, peppers, and fresh herbs. They’re absolutely delicious and they’re quick too!
The sauce here takes just about as long as it does to boil the pasta, so don’t think for a second that you’ll have to stand at the stove all day to get this kind of deliciousness. Nope, you’re looking at more of a thirty-minute meal. And it’s sure an easy one!
While your pappardelle boils, you just brown some sausage and then soften some onion and bell peppers in the drippings. (There’s garlic too, don’t worry.) From there, reduce some red wine and scrape up all the browned bits from the sausage and then stir in some crushed tomatoes which only need to simmer for a few minutes before fresh basil and parsley are stirred in.
It’s fast, but it tastes fresh and herby and a nice drizzle of olive oil gives it that same satisfying slippery quality you know and love. So tasty! That’s my kind of fusion.
Italian Drunken Noodles
5m prep time
20m cook time
- 8 oz pappardelle noodles
- 1 lb bulk spicy Italian sausage
- 1 large onion, thinly sliced
- 1 teaspoon Italian seasoning
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1 (28 oz) can crushed tomatoes
- 1/4 teaspoon red chili flake
- 2 tablespoons fresh parsley, chopped
- 1/4 cup fresh basil leaves, julienned
- Olive oil, as needed
- Kosher salt and freshly ground black pepper, to taste
- In a large pot of salted boiling water, cook pappardelle according to package directions. Drain and set aside.
- In a large heavy bottomed skillet or pot, heat 2 tablespoons of olive oil over medium-high heat.
- Once hot, add sausage to pan, breaking up into small chunks with a spatula. Let brown, then remove to a plate and set aside.
- Add onion to pan, and let cook until golden, about 5 minutes. Add more oil to the sausage drippings if needed. Season with salt, pepper, and Italian seasonings and stir to combine.
- Add in bell peppers, and cook until tender, about 2 minutes. Then stir in garlic and cook 1 minute more.
- Add wine and let reduce for a couple of minutes. Stir in tomatoes, then return sausage back to pan. Let simmer about 3 minutes, then remove from heat.
- Drizzle in a couple tablespoons of olive oil, adjust seasoning as needed, then stir in basil and parsley.
- Add pappardelle to sauce and toss with tongs. Serve and enjoy!
Recipe adapted from The Cozy Apron.