Italian Drunken Noodles

If you’re in the mood for a flavorful twist on pasta night, here’s how to make Italian Drunken Noodles — a delicious Italian‑fusion dish that borrows the concept of “drunken noodles” (usually Thai) but brings in Italian sausage, wine, and pasta.

🥘 What it is

This dish combines wide pasta (like pappardelle or egg noodles) with Italian sausage, colorful bell peppers, garlic and onion, deglazed with white wine and simmered with tomatoes and herbs. The “drunken” part refers to the splash of wine in the sauce. (Ina Garten Cooks)

🛒 Ingredients (for ~4 servings)

Here’s a good baseline (you can scale up/down):

• ~ 12 oz (≈ 340 g) wide pasta (pappardelle, fettuccine, or wide egg noodles) (Ina Garten Cooks)
• 1 lb (≈ 450 g) Italian sausage (spicy or mild, casings removed) (Recipes by Clare)
• 2‑3 bell peppers (e.g., red, yellow, orange), sliced (The Cozy Apron)
• 1 medium onion, thinly sliced (Recipes by Clare)
• 3‑4 garlic cloves, minced (The Cozy Apron)
• ~½ cup dry white wine (or a substitute like white grape juice + broth) (Gourmet Martha)
• 1 can (e.g., 28 oz) diced tomatoes (undrained) (Recipes by Clare)
• 1 tsp Italian seasoning, red pepper flakes (optional, for heat) (Recipes by Clare)
• Fresh herbs for finishing: basil, parsley (The Cozy Apron)
• Olive oil, salt & pepper to taste

👩‍🍳 Step‑by‑step method

1. Cook the pasta in salted boiling water until al dente (follow package instructions). Drain and reserve a little pasta water.
2. Brown the sausage: Heat olive oil in a large skillet over medium‑high heat. Crumble in the sausage and cook until browned and mostly cooked through. Remove and set aside.
3. Sauté vegetables: In the same skillet, add the onion and bell peppers. Cook until softened (~3–5 minutes). Add the garlic and seasonings, cooking briefly until fragrant.
4. Deglaze: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce a bit. (The Cozy Apron)
5. Add tomatoes & sausage: Stir in the diced tomatoes (with juice) and the cooked sausage. Simmer for a few minutes to let the flavors meld.
6. Combine with pasta: Add the drained pasta to the skillet. Toss everything together so the pasta is well coated in the sauce. If it seems dry, add a splash of pasta water.
7. Finish: Stir in fresh basil and parsley. Serve hot with grated Parmesan cheese on top.

✅ Tips & Variations

• If you prefer non‑alcoholic, use chicken broth + white grape juice instead of wine. (Gourmet Martha)
• For extra heat, increase red pepper flakes or switch to spicy sausage.
• Want it lighter? Use turkey sausage or skip sausage & add mushrooms or lentils instead.
• Want more veggies? Add zucchini, spinach, or mushrooms in step 3.
• Use wide noodles (pappardelle) because they hold the sauce better and give that rustic “noodle” feel. (Recipes by Clare)

If you like, I can send you a printable recipe card with exact measurements, prep time, cook time, and ingredient substitutions tailored for Pakistani kitchens (with local ingredient suggestions). Would that be helpful?