Italian Drunken Noodles for Quick Weeknight Dinners
A bold, spicy pasta dish featuring sautéed Italian sausage, bell peppers, garlic, and onions tossed with wide noodles in a rich tomato-wine sauce—ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz pappardelle or egg noodles
- 1 lb Italian sausage (spicy or sweet)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 bell peppers, sliced
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 (14 oz) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/4–1/2 teaspoon red pepper flakes (to taste)
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley or basil
- Grated parmesan, for serving (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
- In a large skillet, heat 1 tablespoon olive oil. Brown sausage for 5–7 minutes. Remove from pan.
- Add remaining oil, then sauté onions and peppers for 6–8 minutes. Stir in garlic and cook 1 minute.
- Pour in wine to deglaze. Simmer for 2–3 minutes.
- Add crushed tomatoes, Italian seasoning, and red pepper flakes. Return sausage to skillet. Simmer 8–10 minutes.
- Toss pasta into sauce, adding pasta water if needed.
- Season to taste. Garnish with herbs and parmesan. Serve hot.
Notes
Use gluten-free pasta if needed. Adjust spice level to taste. Red wine can be used for a deeper sauce.