Slow Cooker Italian Drunken Noodle is an inviting fusion dish that brings together Italian and American flavors in a way that’s both comforting and exotic.
Originating from the vibrant kitchens of Italy, the name ‘drunken noodle’ is indicative of the splash of rich red wine that elevates this dish’s flavor profile. It’s perfect for busy individuals looking to enjoy a wholesome, yet sophisticated meal without the fuss.
Utilizing a slow cooker makes the process hassle-free, allowing the flavors to meld beautifully over time.
This hearty dish pairs wonderfully with a simple side salad drizzled with a light vinaigrette, balancing the rich flavors of the noodle.
You might also enjoy it with a slice of crusty Italian bread, perfect for soaking up any remaining sauce.
If you’re looking to turn it into a complete spread, consider serving it alongside some roasted vegetables or a creamy risotto.
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Slow Cooker Italian Drunken Noodle
Servings: 6-8
Ingredients
1 lb Italian sausage, casings removed
1 large onion, sliced
4 cloves garlic, minced
1 bell pepper, sliced
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup dry red wine
1 cup chicken broth
1 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper to taste
8 oz wide egg noodles
1/2 cup grated Parmesan cheese
Fresh basil, for garnish
Directions
1. In a skillet over medium heat, brown the Italian sausage, breaking it into small pieces as it cooks.
2. Transfer the cooked sausage to your slow cooker, then add the sliced onion, garlic, and bell pepper.
3. Pour in the diced tomatoes with their juice, red wine, chicken broth, and tomato paste.
4. Sprinkle in the dried basil, oregano, red pepper flakes, and season with salt and pepper.
5. Stir everything to combine, then cover and cook on low for 6-8 hours.
6. About 20-30 minutes before serving, cook the egg noodles according to package directions until al dente. Drain and stir them into the slow cooker.
7. Taste and adjust seasonings if necessary, then sprinkle grated Parmesan cheese over the top.
8. Garnish with fresh basil just before serving.
Refrigerator
Storage Time: Up to 4 days
How: Transfer leftovers to an airtight container and let cool slightly before sealing. Store in the refrigerator.
Reheat: Warm gently in a skillet over medium heat or in the microwave, adding a splash of broth or water if the noodles have absorbed too much sauce.
Freezer
Storage Time: Up to 2 months
How: For best results, freeze the sauce and sausage mixture separately from the noodles.
Place each in a freezer-safe container or bag. This prevents the noodles from becoming mushy.
Thaw & Reheat: Thaw overnight in the fridge. Reheat sauce in a pan or microwave, then stir in freshly cooked noodles before serving.
Variations
Protein Swap: Try ground turkey, chicken sausage, or even plant-based sausage for a lighter or vegetarian twist.
Veggie Boost: Add mushrooms, zucchini, spinach, or kale during the last hour of cooking for extra texture and nutrients.
Cheesy Finish: Stir in a handful of shredded mozzarella or provolone before serving for added creaminess.
Spice Level: Amp up the heat with extra red pepper flakes or a dash of hot sauce if you like it spicy.
Pasta Options: Use penne, rigatoni, or even gluten-free noodles if preferred—just cook separately and stir in before serving.
Tips
Don’t Overcook the Noodles: Always cook noodles separately and add them at the end to prevent them from getting mushy.
Wine Quality: Use a red wine you’d actually drink—Cabernet Sauvignon or Merlot both work well.
Make Ahead: You can brown the sausage and prep all the veggies the night before.
Store them in the fridge and dump everything into the slow cooker in the morning.
Thicken the Sauce: If the sauce is too thin, let it cook uncovered for 15–30 minutes on high, or stir in a slurry of cornstarch and water.
Fresh Finish: Add fresh basil and a drizzle of good olive oil right before serving to brighten the flavors.
Estimated Nutrition Per Serving:
Calories: 450–500 kcal
Protein: 20–25g
Carbohydrates: 35–40g
Sugars: 6–8g
Fiber: 3–4g
Fat: 22–26g
Saturated Fat: 7–9g
Cholesterol: 60–70mg
Sodium: 800–950mg
Calcium: ~150mg
Iron: ~3mg
Notes:
Nutritional values can vary based on the type of sausage, wine, and Parmesan used.
To reduce sodium and fat, use lean Italian turkey sausage, low-sodium broth, and less cheese.
For a lighter version, cut down on pasta and increase the vegetables.