Italian Drunken Noodles (often inspired by a fusion of wide, comforting pappardelle noodles tossed in a rich, wine-infused tomato and sausage sauce) deliver an incredible depth of flavor. The “drunken” element comes from bathing the savory meat, garlic, and peppers in a generous splash of robust red wine, letting it reduce down until the noodles can soak up every drop of that savory goodness.
Prep & Cook Time
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Prep time: 15 minutes
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Cook time: 25 minutes
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Yield: 4 servings
Ingredients
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12 oz wide ribbon pasta (such as pappardelle, fettuccine, or tagliatelle)
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1 lb Italian sausage (sweet or spicy, casings removed)
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2 tablespoons olive oil
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1 medium yellow onion, sliced into thin strips
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1 large red or yellow bell pepper, sliced into thin strips
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4 cloves garlic, minced
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½ teaspoon crushed red pepper flakes (adjust to taste for heat)
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¾ cup dry red wine (like Chianti, Merlot, or Cabernet Sauvignon)
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1 can (14.5 oz) crushed or fire-roasted diced tomatoes
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¼ cup chopped fresh basil leaves
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½ cup freshly grated Parmesan or Pecorino Romano cheese
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Salt and black pepper to taste
Step-by-Step Instructions
1. Boil the Pasta
Bring a large pot of generously salted water to a boil. Cook the pappardelle or wide noodles until al dente according to package instructions. Reserve ½ cup of the starchy pasta water before draining.
2. Brown the Sausage and Veggies
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Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
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Add the Italian sausage, breaking it up with a wooden spoon into bite-sized crumbles. Cook until browned and fully cooked through (about 5 to 6 minutes).
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Add the sliced onions and bell peppers directly to the skillet with the sausage. Sauté for 5 to 7 minutes until the vegetables are tender and lightly caramelized.
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Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
3. Deglaze with Red Wine (The “Drunken” Step)
Pour the red wine into the skillet, scraping up all the delicious browned bits stuck to the bottom of the pan with a wooden spoon. Let the wine simmer vigorously for 3 to 4 minutes until it reduces by half, absorbing deeply into the sausage and aromatics.
4. Simmer the Sauce
Pour in the crushed or fire-roasted diced tomatoes. Reduce the heat to medium-low and let the sauce simmer gently for 10 minutes so the flavors meld into a rich, cohesive glaze. Season with salt and black pepper to taste.
5. Toss and Coat the Noodles
Transfer the drained wide noodles directly into the skillet with the wine-infused tomato and sausage sauce. Toss everything together vigorously for 1 to 2 minutes. If the sauce is too thick, splash in a little bit of the reserved starchy pasta water to create a glossy, clinging coating.
6. Garnish and Serve
Turn off the heat, stir in the fresh basil and half of the grated Parmesan cheese. Plate immediately in warm bowls, topping with the remaining cheese and an extra pinch of fresh basil.
