Italian Drunken Noodles Recipe

Italian Drunken Noodles Recipe

This delightfully spicy and rustic Italian drunken noodle recipe features fresh ingredients like garden tomatoes, basil, and Walla Walla onions. With just 30 minutes total cook time, these noodles tossed in a savory white wine tomato sauce make for a quick and vibrant weeknight dinner.

What type of noodle works best?

  • Thick egg noodles, like pappardelle or fettuccine, hold up well but any noodle works.

Can I prep the components ahead?

  • Yes! Chop all the vegetables ahead of time. Cook sausage, onions, peppers earlier too.

Can I use regular tomatoes instead of garden tomatoes?

  • Yes, diced canned tomatoes work perfectly fine.

Is this recipe spicy?

  • It has a nice kick from the Italian sausage and red pepper flakes can be added.

Can I add vegetables like zucchini or spinach?

  • Absolutely! Add sliced zucchini when cooking the peppers. Stir in spinach at the end until just wilted.

Can I use a different protein instead of sausage?

  • Ground beef or turkey, chicken, or shrimp would all work nicely.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4


  • 8 ounces spicy Italian sausage
  • 2 tablespoons olive oil, divided
  • 1 medium Walla Walla onion, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1⁄2 cup Chardonnay or other white wine
  • 4 medium garden gem tomatoes, chopped (about 2 cups)
  • 12 ounces egg noodles
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1⁄4 cup freshly grated Parmesan cheese
  • 1⁄4 cup fresh basil leaves, sliced
  • 2 tablespoons chopped parsley


  1. In a large skillet over medium-high heat, cook the Italian sausage, breaking it up into smaller pieces, until browned, about 5-7 minutes. Transfer to a bowl using a slotted spoon.
  2. Add 1 tablespoon olive oil to the skillet. Add the onion and cook for 5 minutes until golden brown.
  3. Stir in the garlic and bell peppers and cook for 2 more minutes. Season with salt, black pepper, and Italian seasoning.
  4. Deglaze the pan with white wine and let simmer for 2-3 minutes until reduced. (Source:
  5. Stir in the chopped tomatoes and cooked sausage. Let simmer for 3-4 minutes.
  6. In a small bowl, whisk together the cornstarch and water. Stir into the tomato sauce mixture. Drizzle in the remaining 1 tablespoon olive oil.
  7. Meanwhile, cook egg noodles according to package directions until al dente. Drain and rinse under cool water.
  8. Add cooked noodles to the skillet and toss to coat with sauce.
  9. Serve noodles into bowls and garnish with Parmesan cheese, basil and parsley. Enjoy!


  • Use whole peeled canned tomatoes if fresh garden tomatoes are not in season for the best flavor.
  • For extra spice, add red pepper flakes or use spicy Italian sausage.
  • Cook the noodles very al dente so they don’t get mushy when tossed in the sauce.
  • Use a pasta pot with a built-in strainer to easily drain the noodles.
  • Save some of the starchy pasta water to thin out the sauce if it gets too thick.
  • Garnish with extra Parmesan, basil, red pepper flakes for serving.


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1 Comment

  1. Christine Vincent

    Different and worth9 ttrying

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