Italian Drunken Noodles – Bold & Spicy Pasta Recipe

Italian Drunken Noodles – 6 Bold & Comforting Layers

---

Introduction

Italian Drunken Noodles – Bold & Spicy Pasta Recipe is a hearty, flavor-packed dish inspired by rustic Italian cooking. Despite the name, there are no actual noodles involved in the traditional sense. Instead, wide pappardelle or egg noodles serve as the base, soaking up a rich tomato and wine-infused sauce.

The “drunken” element comes from the splash of red wine simmered into the sauce, which deepens the flavor and adds complexity. Italian sausage, sweet bell peppers, garlic, and crushed tomatoes create a robust foundation that feels both comforting and lively.

This pasta is ideal for weeknight dinners when you want something satisfying yet vibrant. It is bold without being overwhelming and layered without being complicated.

---

Ingredients Overview

The core of Italian Drunken Noodles – Bold & Spicy Pasta Recipe begins with Italian sausage. Mild sausage keeps the heat gentle, while hot sausage introduces more spice. Remove casings before cooking for easier crumbling.

Wide pasta such as pappardelle or egg noodles works best because the sauce clings beautifully to broad surfaces.

Red and yellow bell peppers add sweetness and texture. When sautéed, they soften slightly but still retain structure.

Onion and garlic create the aromatic base. Freshly minced garlic adds depth that balances the acidity of tomatoes.

Crushed tomatoes form the body of the sauce. Choose good-quality canned tomatoes for richer flavor.

Dry red wine provides the signature depth. As it simmers, the alcohol cooks off, leaving a subtle richness.

Italian seasoning and crushed red pepper flakes build warmth. Adjust red pepper according to preference.

Fresh basil and grated Parmesan finish the dish with brightness and savory depth.

---

Step-by-Step Instructions

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove excess grease if necessary.

Add sliced onion and bell peppers to the skillet. Cook for 4 to 5 minutes until softened.

Stir in minced garlic and cook briefly until fragrant.

Pour in red wine and allow it to simmer for 2 to 3 minutes, reducing slightly.

Add crushed tomatoes, Italian seasoning, and red pepper flakes. Stir well and bring to a gentle simmer.

Reduce heat and allow the sauce to cook for 10 to 15 minutes until slightly thickened.

Add drained pasta directly to the skillet. Toss gently to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.

Taste and adjust seasoning with salt and black pepper.

Finish with chopped fresh basil and grated Parmesan before serving.

---

Tips, Variations & Substitutions

For deeper flavor, allow the sauce to simmer uncovered for additional time to thicken naturally.

If avoiding alcohol, substitute red wine with beef broth and a small splash of balsamic vinegar.

Add sliced mushrooms for extra texture and earthiness.

To lighten the dish, use turkey sausage instead of pork.

Avoid overcooking the pasta, as it will continue to absorb sauce after combining.

---

Serving Ideas & Occasions

Italian Drunken Noodles – Bold & Spicy Pasta Recipe pairs beautifully with a crisp green salad dressed in light vinaigrette.

Serve with warm crusty bread to complement the sauce.

This pasta works well for family dinners, casual gatherings, or meal prep, as flavors deepen the next day.

---

Nutritional & Health Notes

Italian sausage provides protein and flavor, though it contributes fat as well.

Bell peppers add vitamin C and fiber.

Moderating portion size helps maintain balance due to the richness of sausage and pasta.

Using leaner sausage options can reduce overall fat content.

---

Frequently Asked Questions

Why are they called drunken noodles?

The name refers to the use of red wine in the sauce, which adds depth and complexity.

Can I make this recipe without wine?

Yes. Replace wine with broth and a splash of balsamic vinegar for similar richness.

What pasta shape works best?

Wide pasta like pappardelle or egg noodles holds the sauce most effectively.

Can I prepare this ahead of time?

Yes. Store in airtight containers in the refrigerator for up to three days.

How do I adjust the spice level?

Reduce or increase crushed red pepper flakes according to preference.

Can I freeze leftovers?

Yes. Freeze cooled portions for up to two months.

Is this dish gluten-free?

Use gluten-free pasta if needed and confirm that sausage contains no gluten additives.

Print