A skillet of Italian drunken noodles with browned sausage, colorful peppers, and tender egg noodles tossed in a wine-infused tomato sauce brings bold Italian-American flavors to your dinner table in under an hour. This dish combines the heartiness of Italian sausage with the bright acidity of white wine and the sweetness of bell peppers for a one-pan meal that feels both rustic and refined. The wine reduces into the sauce, creating depth without overwhelming the other flavors.
This recipe delivers high-protein satisfaction from the sausage while the egg noodles provide that comforting, stick-to-your-ribs quality. Fresh basil and Parmesan finish each bowl with classic Italian touches that tie everything together into one cohesive, flavorful dish.
Why You’ll Love These Italian Drunken Noodles
This one-pan meal simplifies dinner without sacrificing flavor. The sausage cooks first, leaving behind flavorful drippings that become the foundation for the sauce. The vegetables sauté in those same drippings, picking up all that savory goodness before the wine and tomatoes join the party.
The white wine creates a brighter, lighter sauce than you’d get with red wine or heavy cream. It adds acidity that balances the richness of the sausage and helps cut through the fat. As the wine simmers, the alcohol cooks off while the flavor concentrates, leaving behind a complex, slightly sweet taste that enhances the tomatoes.
Bell peppers bring sweetness, crunch, and vibrant color that make this dish visually appealing. Red and yellow peppers are sweeter than green, and their bright hues create a more attractive plate. They soften during cooking but retain enough texture to provide contrast against the tender noodles.
This recipe comes together in 45 minutes, making it practical for weeknights when you want something better than takeout. The egg noodles cook while you prepare the sauce components, so everything finishes at roughly the same time. Most of your work happens in the first 15 minutes, then the dish mostly takes care of itself.
Italian sausage does most of the flavor work for you. Whether you use sweet or hot Italian sausage, it comes pre-seasoned with fennel, garlic, and spices that infuse the entire dish. Removing it from the casings and breaking it into smaller pieces creates more surface area for browning, which develops deeper flavor.
Ingredients for Italian Drunken Noodles
I always use fresh Italian sausage removed from the casings rather than pre-cooked links. The raw sausage breaks into smaller pieces that distribute throughout the noodles, and it releases flavorful fat that becomes part of the sauce. You can choose sweet or hot Italian sausage depending on your heat preference.
For the Protein:
- 1 lb Italian sausage, casings removed
For the Flavor Base:
- 1 tbsp olive oil
- 1 medium red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
For the Sauce & Noodles:
- 12 oz egg noodles
- ½ cup dry white wine
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
For the Finish:
- ¼ cup fresh basil, chopped
- ¼ cup Parmesan cheese, grated
Red onions have a slightly milder, sweeter flavor than yellow onions and add beautiful purple-red color to the dish. If you only have yellow onions, they work fine. Slice them rather than dice them so they maintain some texture and visual presence among the peppers and noodles.
For the wine, I use a dry white like Pinot Grigio or Sauvignon Blanc. The same rule applies here as with cooking any dish with wine: use something you’d actually drink. Avoid cooking wines from the grocery store, which are loaded with salt. The wine doesn’t need to be expensive, but it should taste good on its own.
Egg noodles are traditional for this style of dish because they have a tender, slightly eggy flavor and soft texture that soaks up sauce beautifully. Wide egg noodles work best since they provide more surface area for the sauce to cling to. Fresh basil at the end is essential—dried basil won’t give you that bright, aromatic quality.
How to Make Italian Drunken Noodles
Start by cooking the egg noodles according to the package directions. Bring a large pot of salted water to a boil, add the noodles, and cook until they’re tender but still have a slight firmness in the center. Drain them well and set aside. You can toss them with a tiny bit of olive oil if you’re worried about them sticking together while you finish the sauce.
Heat 1 tablespoon of olive oil in a large, deep skillet or sauté pan over medium-high heat. Remove the Italian sausage from its casings and add it to the hot pan. Use a wooden spoon or spatula to break the sausage into smaller pieces as it cooks. Let it brown undisturbed for a few minutes to develop crispy edges, then break it up more and continue cooking for about 8 to 10 minutes total until it’s fully cooked and browned. The browned bits add tremendous flavor, so don’t rush this step.
Add the sliced red onion and bell peppers to the pan with the sausage. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften but still retain some crunch. You want them tender with a slight bite, not mushy. The onions should be translucent and the peppers should have softened around the edges.
Stir in the minced garlic and red pepper flakes. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant. Be careful not to let the garlic burn, which happens quickly and creates a bitter taste.
Pour the white wine into the pan. Use your spoon to scrape up any browned bits stuck to the bottom of the pan—these bits are pure flavor. Let the wine simmer for 2 to 3 minutes. You’ll notice it reduces slightly and the sharp alcohol smell disappears as the alcohol cooks off. The wine should smell sweet and slightly fruity rather than harsh.
Add the drained diced tomatoes and Italian seasoning to the pan. Stir everything together and let it simmer for 5 to 7 minutes. The sauce will thicken slightly as the tomato juices reduce and mingle with the wine and sausage drippings. You should see the liquid reduce by about one-third.
Add the cooked egg noodles to the skillet. Using tongs or two large spoons, toss the noodles in the sauce, making sure every strand gets coated. The noodles will absorb some of the sauce, which intensifies their flavor. Let everything warm together for about 2 minutes, tossing occasionally.
Taste and season with salt and black pepper. The sausage and Parmesan both add saltiness, so taste before adding much salt. Remove from heat and stir in the fresh chopped basil. The residual heat will slightly wilt the basil and release its aromatic oils.
Serve immediately, topped with generous amounts of freshly grated Parmesan cheese. The cheese melts slightly into the hot noodles and adds sharp, salty richness that completes the dish.
What to Serve with Italian Drunken Noodles
Since this recipe includes both protein and pasta, sides should add freshness or provide textural contrast to the rich noodles.
Caesar Salad: Crisp romaine with creamy Caesar dressing, croutons, and Parmesan provides cool, crunchy contrast to the warm, saucy noodles. The anchovy notes in traditional Caesar dressing complement the Italian flavors.
Garlic Bread: Crusty Italian bread brushed with garlic butter and toasted until golden is perfect for soaking up any extra sauce left in your bowl. The garlic echoes the flavors in the dish.
Simple Green Salad: Mixed greens with a light vinaigrette made from red wine vinegar and olive oil adds freshness without competing with the bold flavors of the main dish. Keep it simple.
Roasted Broccoli: Broccoli florets roasted with olive oil, garlic, and a squeeze of lemon add green vegetables and a slight bitterness that balances the sweet peppers and rich sausage.
Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil with balsamic glaze continues the Italian theme while providing cool, fresh flavors that cleanse your palate between bites of the rich noodles.
Grilled Zucchini: Sliced zucchini grilled or pan-seared with olive oil and Italian herbs adds another vegetable element without making the meal feel heavy.
Pro Tips & Variations
Remove the sausage from its casings before cooking for the best texture. The loose sausage breaks into smaller pieces that distribute evenly throughout the noodles. If you leave it in links, you’ll end up with chunks rather than integrated bites of sausage.
Don’t skip draining the tomatoes. The canned tomato liquid is too thin and will make your sauce watery. Drain them well, then add just the tomato pieces for better texture and flavor concentration.
Use fresh garlic rather than jarred for this recipe. Since garlic plays a prominent role, fresh cloves give you brighter, more complex flavor. Mince them finely so they distribute evenly throughout the dish.
Cook the noodles to true al dente if you plan to toss them with the sauce for more than a minute. They’ll continue cooking slightly in the hot sauce, so if they’re already fully cooked, they may become mushy.
Spicier Version: Use hot Italian sausage instead of sweet, increase the red pepper flakes to 1 teaspoon, and add sliced fresh jalapeños with the bell peppers for layers of heat.
Chicken Version: Replace the Italian sausage with 1 pound of boneless, skinless chicken breast cut into bite-sized pieces. Season with Italian seasoning, salt, and pepper before cooking.
Vegetarian Option: Omit the sausage and add sliced mushrooms, zucchini, and an extra bell pepper. Use vegetable broth in place of some of the wine for more depth.
Creamy Drunken Noodles: Stir in ½ cup of heavy cream along with the tomatoes for a richer, creamier sauce that’s more indulgent.
Storage & Reheating Tips
Store leftover Italian drunken noodles in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce as they sit, which actually intensifies the flavor.
Reheat gently on the stovetop in a skillet over medium-low heat. Add a splash of chicken broth, water, or white wine to loosen the sauce and prevent the noodles from drying out. Stir frequently until heated through.
For microwave reheating, place a portion in a microwave-safe bowl and add 1 to 2 tablespoons of liquid. Cover loosely and heat in 1-minute intervals, stirring between each one, until hot throughout.
This dish doesn’t freeze particularly well because egg noodles tend to become mushy when frozen and thawed. If you must freeze it, do so for no longer than 1 month and expect the texture to be softer when reheated.
Leftover noodles make an excellent filling for stuffed peppers. Cut bell peppers in half, remove the seeds, stuff with the noodles, top with cheese, and bake until the peppers are tender.
Common Questions
Can I use a different type of pasta? Yes, penne, rigatoni, or fettuccine all work well. Cook them according to package directions and use the same method. The wider or more textured the pasta, the better it holds the sauce.
What if I don’t drink wine or don’t have any? Replace the wine with ½ cup of chicken broth mixed with 1 tablespoon of white wine vinegar or lemon juice. You need some acidity to brighten the sauce.
Can I make this in an Instant Pot? Use the sauté function to brown the sausage and vegetables. Add the wine and tomatoes, then add the dried noodles with 2 cups of chicken broth. Seal and cook on high pressure for 4 minutes. Quick release and stir.
How do I keep the peppers from getting too soft? Don’t overcook them in the sautéing step. They should still have some firmness when you add the wine and tomatoes. Five minutes is usually enough to soften them while maintaining texture.
Can I prep this ahead? You can brown the sausage and slice the vegetables ahead of time. Store them separately in the refrigerator. When ready to eat, reheat the sausage and continue with adding the vegetables and other ingredients.
These Italian drunken noodles bring together savory sausage, sweet peppers, and tender noodles in a wine-infused tomato sauce that tastes like you spent hours in the kitchen. The one-pan preparation and 45-minute timeline make it practical for weeknights, while the bold flavors make it special enough for casual entertaining. Give this one a try when you want Italian comfort food with minimal cleanup.
Italian Drunken Noodles
Ingredients
Equipment
Method
- Cook egg noodles according to package directions in large pot of salted boiling water until tender but still firm. Drain well and set aside.
- Heat 1 tablespoon olive oil in large, deep skillet over medium-high heat. Remove Italian sausage from casings and add to hot pan. Break into smaller pieces with wooden spoon. Cook 8-10 minutes, letting it brown undisturbed for first few minutes to develop crispy edges, then breaking it up more until fully cooked and browned.
- Add sliced red onion and bell peppers to pan with sausage. Sauté 5 minutes, stirring occasionally, until vegetables soften but still retain some crunch. Onions should be translucent and peppers tender around edges.
- Stir in minced garlic and red pepper flakes. Cook 1 minute, stirring constantly, until garlic becomes fragrant. Don’t let garlic burn.
- Pour white wine into pan. Use spoon to scrape up any browned bits from bottom. Let wine simmer 2-3 minutes until it reduces slightly and sharp alcohol smell disappears.
- Add drained diced tomatoes and Italian seasoning to pan. Stir everything together and simmer 5-7 minutes until sauce thickens slightly and liquid reduces by about one-third.
- Add cooked egg noodles to skillet. Using tongs or two large spoons, toss noodles in sauce until every strand is coated. Let warm together 2 minutes, tossing occasionally.
- Taste and season with salt and black pepper. Remove from heat and stir in fresh chopped basil. Serve immediately, topped with generous amounts of freshly grated Parmesan cheese.
