Italian Drunken Noodles Recipe: A Savory White Wine Pasta
There is a specific kind of magic that happens when spicy Italian sausage meets a splash of crisp white wine in a hot pan. The kitchen fills with an aroma that is both bright and deeply savory, the kind of scent that pulls people away from their screens and into the kitchen to ask, “What’s for dinner?”
This Italian Drunken Noodles recipe isn’t your typical pasta dish. It’s inspired by the idea of “drunken” noodles—dishes where the noodles soak up a rich, wine-infused sauce—but with a distinctly Mediterranean soul. It features a rainbow of bell peppers, fresh basil, and silky egg noodles that catch every drop of the tomato and wine reduction. It’s the kind of meal that feels like a celebration, even if it’s just a regular Tuesday night.
Why You’ll Love This
Restaurant Quality at Home: The combination of white wine and high-quality olive oil creates a silky, “emulsified” sauce that rivals anything you’d find at a bistro.
A Crowd-Pleaser: It balances the heat of the sausage with the sweetness of tri-colored peppers, making it a hit for those who like a little kick and those who don’t.
Speedy Comfort: Despite its complex flavor, this dish comes together in about 30 minutes, making it perfect for busy weeknights when you still want a “real” meal.
The Skeptic’s Favorite
I first made this for my brother-in-law, a man who is notoriously suspicious of anything containing more than three ingredients. He usually avoids “fancy” sauces and is particularly wary of bell peppers. However, as the Chardonnay hit the pan and the garlic became aromatic, even he was intrigued. By the time I tossed the egg noodles into the simmering sauce, he was already reaching for a fork. He ended up having three helpings, later admitting that the way the peppers softened into the wine and tomato sauce completely changed his mind about vegetables in pasta.
What Makes It Special
Spicy Italian Sausage: This provides the foundational fat and spice for the entire dish, acting as both a protein and a seasoning.
The Trinity of Peppers: Using red, yellow, and orange peppers adds a natural sweetness and a beautiful visual pop that brightens the plate.
Chardonnay (or Dry White Wine): The “drunken” element. It cuts through the richness of the sausage and adds a sophisticated acidity.
Egg Noodles: Unlike traditional pasta, egg noodles have a tender, buttery texture that clings to the sauce perfectly.
Double Olive Oil Finish: Adding olive oil both at the start and at the end ensures a glossy, rich mouthfeel.
Making It Happen
To begin, you’ll want to get a large, heavy-bottomed pan or braising pot quite hot over medium-high heat. Swirl in a generous glug of olive oil and crumble your spicy Italian sausage into small, rustic chunks. Let it brown thoroughly; those crispy, golden edges are where the deep flavor lives. Once it’s browned, scoop the sausage out with a slotted spoon, leaving that flavorful rendered fat behind.
In that same pan, toss in your colorful diced peppers. They’ll pick up the spices from the sausage as they sauté. Once they are just starting to turn tender, stir in your garlic, salt, Italian seasoning, and black pepper. As soon as the garlic smells fragrant—which only takes a minute—pour in the white wine. This is the “drunken” moment. Let it bubble and hiss until the liquid has reduced by about half, concentrating all those beautiful notes.
Next, stir in the diced tomatoes and their juices. To give the sauce that professional, silky finish, drizzle in another two to three tablespoons of olive oil and stir in the fresh parsley and half of your basil. Return the sausage to the pan, let everything simmer together for a few minutes to get acquainted, and then turn off the heat.
While the sauce rests, boil your egg noodles until they are just tender. Drain them well and drop them straight into the sauce. Use tongs to toss everything together, ensuring every noodle is coated in that wine-kissed tomato sauce.
You Must Know
Don’t Rush the Wine: Allow the wine to reduce significantly before adding the tomatoes. This removes the harsh alcohol bite and leaves behind the fruity, acidic essence.
Salt Your Pasta Water: Since egg noodles cook quickly, this is your only chance to season the noodle itself.
Use Fresh Basil: Dried basil simply can’t compete with the peppery, floral punch of fresh leaves added right at the end.
Serving Ideas
This dish is a powerhouse on its own, but it pairs beautifully with a simple arugula salad dressed in lemon and oil to cut through the richness. For bread, a crusty baguette or garlic focaccia is essential for mopping up the leftover sauce at the bottom of the bowl.
As for drinks, stay with the theme: serve the same Chardonnay you used in the recipe, or a crisp Pinot Grigio to complement the spicy sausage.
Make It Different
The Protein: If you aren’t a fan of pork, spicy turkey sausage or even chicken sausage works wonderfully.
Go Green: Add a handful of baby spinach or kale during the final simmer for an extra boost of greens.
Vegetarian Option: Swap the sausage for sliced cremini mushrooms or sun-dried tomatoes to maintain that savory “umami” profile.
The Noodle: If you don’t have egg noodles, fettuccine or pappardelle are excellent substitutes.
Storage and Reheating
This recipe keeps remarkably well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, add a tiny splash of water or chicken broth to the bowl before microwaving or heating on the stovetop. This thins the sauce back out and prevents the noodles from becoming dry.
Success Tips
The Pan Matters: Using a wide pan (like a deep skillet or Dutch oven) allows for better evaporation, which helps the sauce thicken and the sausage brown instead of steam.
Check Your Seasoning: Before serving, taste a noodle. If the flavors don’t “pop,” add a tiny pinch more salt or a squeeze of fresh lemon juice.
The Cheese Factor: While optional, freshly shaved Parmesan adds a salty, nutty finish that ties the wine and tomatoes together.
Frequently Asked Questions
Can I make this alcohol-free?
Yes. While the wine provides a specific depth, you can substitute it with chicken broth and a squeeze of lemon juice for acidity.
Is this dish very spicy?
It has a moderate kick from the spicy Italian sausage. If you prefer a mild version, simply use “Sweet Italian Sausage” and add a pinch of red pepper flakes to your own bowl.
Why use egg noodles instead of spaghetti?
Egg noodles have a higher egg-to-flour ratio, making them softer and better at absorbing thin, oil-and-wine-based sauces.
Can I use red wine instead?
You can, but it will change the profile significantly. Red wine will make the sauce much “heavier” and darker. White wine keeps the dish bright and vibrant.
Italian Drunken Noodles Recipe Card
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4–6
Category: Main Course
Difficulty: Easy
Cuisine: Italian-American
Yield: 1 large pot
Equipment: Large heavy-bottomed pan or braising pot, slotted spoon, tongs.
Ingredients
1 lb Spicy Italian sausage
1 1/2 tsp salt
1 tsp Italian seasoning
1/2 tsp black pepper
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
4 cloves garlic, minced
1/2 cup white wine (like Chardonnay)
1 can diced tomatoes with juice (28 ounce)
2 Tbsp parsley, chopped
1/4 cup fresh basil, julienned
12 oz egg noodles
Extra virgin olive oil
Fresh Parmesan cheese (optional)
Directions
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Brown the crumbled sausage until crispy.
Remove sausage with a slotted spoon and set aside.
In the same pan, sauté diced peppers with salt, Italian seasoning, and black pepper for 2 minutes.
Stir in the minced garlic until aromatic.
Pour in the white wine and simmer until the liquid is almost completely reduced.
Add the diced tomatoes (with juice), 2–3 more tablespoons of olive oil, parsley, and half of the basil.
Return the sausage to the pan. Simmer for 3–4 minutes, then turn off the heat.
Boil and drain the egg noodles according to package instructions.
Toss the noodles into the sauce until well-coated.
Garnish with the remaining basil, Parmesan, and a final drizzle of olive oil.
Notes: For a creamier finish, you can stir in a splash of heavy cream during step 7.
Nutrition: High in protein and Vitamin C (from the peppers); contains approximately 520 calories per serving (based on 6 servings).
