Can I make this dish without wine?

Yes, you can substitute the white wine with low-sodium chicken broth and a splash of white wine vinegar or lemon juice to mimic the brightness that the wine adds.

What type of sausage works best for this recipe?

Italian sausage, either mild or spicy, is ideal. Look for a high-quality sausage with visible herbs and fat marbling to ensure rich flavor. Avoid overly processed versions.

Can I use a different type of pasta instead of egg noodles?

Absolutely! While egg noodles are great for this dish, wide pasta like fettuccine or pappardelle works just as well. Penne or rigatoni can also hold the sauce nicely.

How well do Italian Drunken Noodles store and reheat?

This dish stores well in the refrigerator for up to 3 days. To reheat, gently warm it on the stove with a splash of water or broth to prevent the noodles from drying out.

Italian Drunken Noodles: A Fusion of Flavor and Comfort

Name: Italian Drunken Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces egg noodles, cooked according to your preference; 1 pound ground Italian sausage (mild or spicy); 2 bell peppers, chopped (any color); 3 teaspoons minced garlic; 1 teaspoon Italian seasoning; ½ cup white cooking wine; 1 can (28 ounces) diced tomatoes, with juices; 1 tablespoon dried basil; Salt and freshly ground black pepper, to taste; Freshly grated Parmesan cheese, for topping; Fresh parsley, finely chopped, for garnish

Description

Italian Drunken Noodles is a bold fusion of Italian and Thai influences, combining hearty ground Italian sausage, bell peppers, and egg noodles in a savory tomato and white wine sauce. It’s a quick, comforting meal that’s perfect for busy weeknights or family gatherings.

Ingredients

Scale

12 ounces egg noodles, cooked according to your preference
1 pound ground Italian sausage (mild or spicy)
2 bell peppers, chopped (any color)
3 teaspoons minced garlic
1 teaspoon Italian seasoning
½ cup white cooking wine
1 can (28 ounces) diced tomatoes, with juices
1 tablespoon dried basil
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for topping
Fresh parsley, finely chopped, for garnish

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Instructions

In a large, deep skillet or saucepan, cook the Italian sausage and chopped bell peppers over medium-high heat until browned, about 7-8 minutes.
Reduce the heat to medium and add the minced garlic and Italian seasoning. Sauté for 30 seconds until fragrant.
Pour in the white cooking wine and let it simmer until the liquid reduces by half, about 3-4 minutes.
Add the diced tomatoes with juices and dried basil. Season with salt and pepper, then simmer for 5-10 minutes.
Add the cooked egg noodles to the sauce and toss gently to coat. Cook for 2-3 minutes until everything is heated through.
Serve warm, topped with freshly grated Parmesan cheese and chopped parsley.

Notes

For best results, brown the sausage deeply to develop flavor from the browned bits in the pan.
If you don’t have white cooking wine, substitute with low-sodium chicken broth and a splash of vinegar.
Slightly undercook the noodles before adding them to the sauce to avoid mushiness.
Allow the dish to sit for 2-3 minutes after cooking for the flavors to settle and absorb into the noodles.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 475 kcal
Sugar: 7.2 g
Sodium: 780–950 mg
Fat: 23 g
Saturated Fat: 8.2 g
Unsaturated Fat: 9.6 g
Trans Fat: 2.1 g
Carbohydrates: 42 g
Fiber: 4.5 g
Protein: 25 g
Cholesterol: 60 mg