This is a take on classic Italian dishes. There are many varieties of Italian Pasta dishes other than lasagna, Spaghetti, These Italian Drunken Noodles are a highly popular dish in Italy.
A truly simple dish made with pasta, tomatoes, garlic and herbs, there is not much effort involved in making this dish any night of the week or for any type of event or celebration.
Ingredients
12oz Egg Noodles , cooked to your liking
1lb Ground Italian sausage.
2Bell peppers , chopped
3tsp Minced garlic .
1tsp Italian seasoning
½C White cooking wine
28oz Can diced tomatoes, not drained.
1Tbsp Dried basil
Salt and pepper to taste
Parmesan cheese and fresh chopped parsley for garnish.
How To Make Italian Drunken Noodles
Add the meat and peppers to a large saucepan or skillet with deep sides over medium-high heat.
Cook until the meat is completely browned and the peppers have begun to soften.
Lower the heat to medium and add the minced garlic and Italian seasoning. Saute 30 seconds longer.
Mix in the white cooking wine and saute until the liquid in the pot is reduced by half.
Pour the diced tomatoes into the pot along with the dried basil and salt and pepper to taste. Stir to combine well.
Mix in the cooked noodles and continue to saute until heated through.
Top with grated Parmesan and fresh chopped parsley for garnish.
Variations:
Protein Swap: Replace Italian sausage with ground turkey, chicken, or even plant-based crumbles for a lighter or vegetarian version.
Spicy Kick: Use hot Italian sausage and add red pepper flakes for extra heat.
Veggie Boost: Add mushrooms, spinach, or zucchini along with the bell peppers for more vegetables.
Creamy Version: Stir in a splash of heavy cream or a dollop of ricotta cheese at the end for a creamy sauce.
How to Store:
Refrigerator: Let the dish cool completely, then store it in an airtight container in the fridge for up to 3-4 days.
Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in a skillet over medium heat or microwave in short intervals, adding a splash of broth or water if needed to loosen the sauce.
Variations & Tips
Variations:
Protein Swap:
Substitute the Italian sausage with ground turkey, ground chicken, or meatless crumbles for a lighter or vegetarian version.
Spicy Kick:
Use hot Italian sausage and add ¼ to ½ tsp red pepper flakes for heat.
Veggie Boost:
Mix in extras like sliced mushrooms, baby spinach, zucchini, or even kale. Add them with the bell peppers or tomatoes, depending on the texture you want.
Creamy Twist:
Stir in ¼ cup of heavy cream or a heaping spoonful of ricotta just before serving for a creamy, rich variation.
Pasta Options:
Egg noodles are great, but you can use pappardelle, fettuccine, or even rigatoni if that’s what you have on hand.
Tips:
Deglazing:
When adding the wine, scrape the bottom of the pan to lift all those browned bits—they pack in flavor!
Don’t Overcook the Noodles:
Slightly undercook the pasta if you plan to sauté everything together at the end. It’ll finish cooking in the sauce.
Wine Substitute:
No white wine? Use chicken broth with a splash of lemon juice or white wine vinegar for a similar brightness.
For Meal Prep:
Keep the pasta and sauce separate until ready to reheat, to avoid soggy noodles.
Make it a Bake:
Combine everything in a casserole dish, top with mozzarella, and bake at 375°F for 15–20 minutes until bubbly and golden.
Estimated Nutritional Information (Per Serving)
Calories: ~450–500 kcal
Protein: ~23–25g
Carbohydrates: ~35–40g
Sugar: ~6g
Fiber: ~4g
Fat: ~24–28g
Saturated Fat: ~8–10g
Cholesterol: ~55–65mg
Sodium: ~850–1000mg (can vary depending on sausage and canned tomatoes)
Calcium: ~10% DV
Iron: ~15% DV
Notes:
Using leaner meat (like ground turkey) will lower fat and calories.
Swapping out the egg noodles for whole wheat or a legume-based pasta will increase fiber and protein.
If you’re watching sodium, opt for low-sodium diced tomatoes and season to taste at the end.