Here’s a teen-friendly, alcohol-free version of Italian “drunken” noodles—all the bold garlic-tomato flavor, none of the wine. (The name stuck, but the taste definitely doesn’t need alcohol.)
Italian-Style Drunken Noodles (No Alcohol)
Serves: 3–4
Time: ~30 minutes
Ingredients
- 12 oz wide noodles (pappardelle, fettuccine, or even linguine)
- 2 tbsp olive oil
- 12–16 oz Italian sausage or chicken breast (sliced)
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4–5 cloves garlic, minced
- 1 tsp red pepper flakes (optional, adjust heat)
- 1 can (14–15 oz) crushed tomatoes or tomato sauce
- ½ cup chicken or vegetable broth
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- Fresh basil or parsley, chopped
- Grated Parmesan cheese
Instructions
- Cook the noodles
Boil in well-salted water until al dente. Save about ½ cup pasta water, then drain. - Brown the protein
Heat olive oil in a large pan over medium-high heat. Add sausage or chicken and cook until browned. Remove and set aside. - Sauté the veggies
In the same pan, add onion and peppers. Cook 4–5 minutes until softened. - Add garlic & spice
Stir in garlic and red pepper flakes. Cook about 30 seconds (don’t let garlic burn). - Build the sauce
Add crushed tomatoes, broth, Italian seasoning, salt, and pepper. Simmer 5–7 minutes. - Bring it together
Return the protein to the pan. Add noodles and toss well. Use a splash of pasta water if needed to loosen the sauce. - Finish & serve
Top with fresh herbs and Parmesan. Serve hot.
Optional (for adults cooking at home)
Some versions add white wine for acidity, but broth + a squeeze of lemon gives a very similar result without alcohol.
If you want, I can:
- Make it vegetarian
- Turn it into a one-pan version
- Adjust spice levels
- Or give a creamy twist 🍝
