Ooo good pick 😌 This is one of those “how is this so simple and so good?” dishes. Italian Drunken Noodles = spicy, garlicky, wine-kissed pasta vibes.
Italian Drunken Noodles (Pasta all’Ubriaca-ish)
Ingredients
- 12 oz wide noodles (pappardelle, fettuccine, or even lo mein in a pinch)
- 1 lb Italian sausage (hot or sweet; casings removed)
- 2 tbsp olive oil
- 4–6 cloves garlic, thinly sliced (don’t be shy)
- 1 tsp crushed red pepper flakes (more if you like heat)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1 cup cherry tomatoes (or 1½ cups crushed tomatoes)
- ¾ cup dry red wine (Cabernet, Chianti, or Merlot)
- ½ cup chicken broth (or pasta water)
- Salt & black pepper, to taste
- 1 tsp Italian seasoning or dried oregano
- Fresh basil or parsley, chopped
- Freshly grated Parmesan or Pecorino
Instructions
- Cook pasta in well-salted water until just al dente. Reserve ½ cup pasta water; drain.
- Heat olive oil in a large skillet over medium-high.
- Add sausage and cook until browned, breaking it up. Remove and set aside.
- In the same pan, add onions and bell peppers. Sauté 4–5 minutes until softened.
- Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Pour in red wine and let it simmer 2–3 minutes, scraping up the good bits.
- Add tomatoes, broth (or pasta water), Italian seasoning, salt, and pepper. Simmer 5 minutes.
- Return sausage to the pan and stir.
- Add cooked noodles and toss until coated. Add pasta water if needed.
- Finish with fresh herbs and a shower of cheese.
Pro Tips
- Want it extra drunken? Add a splash more wine right at the end.
- Swap sausage for shrimp or chicken if you’re feeling fancy.
- A knob of butter at the finish = restaurant-level silkiness.
- If it’s not a little spicy… it’s not really drunken noodles 😉
Want a one-pan version, creamy twist, or vegetarian/mushroom-heavy version next? 🍝🍷
