Italian-Style Drunken Noodles
This recipe earns its name from the splash of white wine used to deglaze the pan, adding depth and a refined flavor. Spicy Italian sausage, sweet bell peppers, and tender egg noodles come together for a colorful, comforting meal that feels like a one-pot classic.
Italian Drunken Noodles
Ingredients
| INGREDIENTS | AMOUNT |
|---|---|
| Olive oil, divided | 1 tablespoon |
| Italian sausage | 1 lb |
| Salt | 1 teaspoon |
| Freshly ground black pepper | To taste |
| Red bell pepper, sliced | 1/2 cup |
| Yellow bell pepper, sliced | 1/2 cup |
| Orange bell pepper, sliced | 1/2 cup |
| Onion, thinly sliced | 1/4 cup |
| Garlic cloves, minced | 2 |
| Italian seasoning | 1 teaspoon |
| Red pepper flakes | 1/2 teaspoon |
| White wine | 1/2 cup |
| Diced tomatoes, undrained | 1 can (28 oz) |
| Fresh parsley, chopped | 2 tablespoons |
| Egg noodles | 12 oz |
How to Make Italian Drunken Noodles
Step 1: Cook the Sausage
Heat 1/2 tablespoon of olive oil in a 4-quart Dutch oven or large skillet over medium-high heat. Add the Italian sausage and cook until browned and crumbled. Transfer to a plate and set aside.
Step 2: Sauté the Vegetables
Add the remaining 1/2 tablespoon of olive oil to the same pan. Stir in the onion, bell peppers, and garlic. Cook for about 3 minutes, until fragrant and slightly softened.
Step 3: Deglaze the Pan
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer until mostly reduced.
Step 4: Build the Sauce
Add the diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for about 10 minutes to allow the flavors to blend.
Step 5: Finish the Sauce
Return the sausage to the pot and stir in the fresh parsley. Cook for an additional 5 minutes. Meanwhile, prepare the egg noodles according to package directions.Step 6: Combine and Serve
Drain the noodles and add them to the sauce. Toss until evenly coated, then serve hot.
