Italian Drunken Noodles

These easy Italian drunken noodles are going to be on repeat! If you’re craving a weeknight meal that tastes indulgent, these Italian drunken noodles will quickly become a staple in your recipe repertoire. Drunken noodles get a whole new take on it by adding a very Italian spin to them. These noodles feature thick ribbons of pasta mixed with a creamy tomato and white wine sauce full of savory Italian sausage and sweet bell peppers.

When I need a crowd pleaser but don’t feel like spending forever cooking, this heavily seasoned pasta dish is my go-to. By using spicy Italian sausage and plenty of wine, you get all the complex flavors without the time-consuming process. This recipe takes about 30 minutes from start to finish.

What I really love about this dish is how the flavors of the creamy sauce are perfectly balanced. The wine and tomatoes cut through the cream and pork, giving the dish a deliciously rich and filling flavor that’s perfect for slurping. Grab a fork and a glass of wine and dig in.

Why You Will Love This Recipe

This recipe is easy because it uses only a few ingredients that cook relatively quickly. Once the meat and veggies have cooked in a skillet, you just add wine and liquids to make the sauce. There is no long simmer or roux to make. This pasta recipe is so simple and the best part is that while the pasta is boiling, the sauce is coming together right next to it.

My family loves this bold pasta recipe because you can customize the flavors to suit your taste. Spicy Italian sausage is packed with lots of heat, so use mild Italian sausage for picky eaters. Not only will this save money by clearing out leftover bell peppers in your fridge, it is filling and delicious.

What You Need

You only need a handful of ingredients for this fancy yet easy Italian noodle dish: wide egg noodles, Italian sausage, bell peppers, canned diced tomatoes, white wine, cream, and fresh parmesan cheese.

Wide Egg Noodles or Pappardelle

Thick, wide noodles are key here as they provide a sturdy base for the rich, thick meat sauce. Traditional pappardelle is great, but standard wide egg noodles also work well and tend to be much less expensive. Cook the pasta to al dente and reserve some of the pasta water to help emulsify the sauce.

Ground Italian Sausage

Italian sausage is where the flavor comes from for this dish, giving a big boost of fennel, garlic, and red pepper without having to reach for a bunch of individual spices. Brown the sausage well in the pan, breaking it up into tiny crumbles so the flavorful pork fat melts into the sauce. If you have sausage links instead of bulk sausage, slice the casing and squeeze the sausage out of it into the pan.

Dry White Wine

A splash of white wine gives this dish the “drunken” flair, helping deglaze the pan and lift all the tasty browned bits off the bottom of the pan. It also helps cut through the richness of the cream with some sharp, acidic flavor. Be sure to use a good quality white wine that you’d like to drink on its own, such as Pinot Grigio or Sauvignon Blanc. Do not use cooking wine!

Heavy Cream and Diced Tomatoes

A can of diced tomatoes plus a generous amount of cream make a luscious, pink sauce for this pasta dish. The tomatoes add sweetness and texture, and the cream balances out the acidity from the tomatoes and wine. Half and half works too if you want a lighter version, but you will need to cook it gently so it does not split.

How to Make Italian Drunken Noodles

Use a big pot for boiling noodles and a big, deep skillet for sauteing to make this delicious, saucy pasta dish.

Boil the Noodles

In a large pot of salted water, bring to a boil. Add the egg noodles or pappardelle and cook according to package instructions until al dente. Drain and reserve a half cup of the pasta water.

Brown the Sausage and Veggies

In a large skillet over medium-high heat, combine the sausage, bell peppers, and onion. Cook until the sausage is browned and the peppers are tender, about 8 to 10 minutes, using a wooden spoon to break up the meat as it cooks.

Deglaze with Wine

Pour the dry white wine into the hot skillet. Sizzle and steam will erupt. Using a wooden spoon, scrape the bottom of the pan to loosen all of the flavorful brown bits. Let the wine bubble until reduced by half, about 2 minutes.

Build the Cream Sauce

Add the whole can of undrained diced tomatoes to the skillet and let it simmer for 5 minutes to meld the flavors. Reduce the heat to low, and then stir in the heavy cream and freshly grated parmesan until combined and smooth.

Toss and Serve

Add the noodles directly to the skillet. Toss everything with tongs until the noodles are thoroughly coated. If the sauce seems too thick, add a splash of reserved pasta water. Remove from the heat and serve immediately.

My Top Recipe Tips

The most crucial step in this recipe is deglazing the pan. After cooking the sausage, there will be dark bits that stick to the bottom of the pan. This is a gold mine of flavor. The wine releases the bits, and they combine with the cream and tomatoes to create a delicious, rich sauce.

Be careful not to boil the sauce too hard once the heavy cream and parmesan cheese have been added to the sauce. Boiling the sauce can cause the cream to curdle and the sauce to break. Always keep the heat on low once the dairy is added.

I like to add some fresh baby spinach to the sauce right before I add the noodles. The spinach wilts in the hot sauce and adds a nice pop of color and flavor.

Italian Drunken Noodles

Jennifer

Spice up dinner with these easy Italian drunken noodles! Thick ribbons of pasta tossed in a rich, creamy white wine and tomato sauce with savory Italian sausage.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main

Cuisine Italian

Servings 6

Calories 734 kcal

Equipment

• Large, deep skillet or dutch oven
• Large pot (to boil noodles in)
• wooden spoon
• Tongs

Ingredients

  

1x2x3x

• 1 pound wide egg noodles or pappardelle
• 1 pound ground spicy Italian sausage or mild, if you prefer less heat
• 2 bell peppers large, sliced into thin strips
• 1 medium yellow onion sliced thinly
• 3 cloves garlic minced
• 1/2 cup dry white wine such as pinot grigio or sauvignon blanc
• 1 can diced tomatoes 15 oz. can, undrained
• 3/4 cup heavy cream
• 1/2 cup freshly grated parmesan cheese plus more for serving
• Optional: fresh basil or parsley for serving

Instructions

 

• Heat a large pot of well-salted water to a boil. Add the noodles and cook according to the package instructions until al dente. Reserve 1/2 cup of the noodle cooking water, drain the noodles and set aside.
• In a large, deep skillet over medium-high heat, add the ground Italian sausage, sliced bell peppers and onion.
• Cook for 8-10 minutes, breaking up the sausage with a wooden spoon, until the meat is browned and the vegetables are softened. Add the garlic and cook for 1 more minute until fragrant.
• Add the dry white wine to the skillet to deglaze the pan, using a wooden spoon to aggressively scrape up all the browned bits from the bottom of the skillet. Allow the wine to simmer until reduced by about half, about 2 minutes.
• Stir in the entire can of diced tomatoes, undrained. Reduce the heat to medium low and allow the mixture to simmer for 5 minutes.
• Reduce the heat to low. Slowly stir in the heavy cream and sprinkled in the grated parmesan cheese, stirring until the sauce is smooth and creamy and the cheese has melted. Do not let the mixture come to a boil.
• Add the noodles to the skillet and toss them with tongs to coat in the creamy tomato wine sauce. If the sauce seems too thick, add a little bit of the reserved pasta cooking water.
• Remove from heat immediately. Serve hot with additional parmesan cheese and fresh herbs.

Nutrition

Calories: 734kcalCarbohydrates: 63gProtein: 27gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.05gCholesterol: 160mgSodium: 720mgPotassium: 671mgFiber: 4gSugar: 7gVitamin A: 1872IUVitamin C: 61mgCalcium: 191mgIron: 3mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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Storage and Reheating

• Store: Store leftover noodles in an airtight container in the refrigerator for up to 4 days. The noodles will continue to soak up the cream sauce as it sits.
• Freeze: Do not freeze. The cream and wine sauce will likely separate and turn grainy when reheated.
• Reheat: Reheat individual servings of noodles gently over low heat in a skillet. Add a splash of milk or water to the noodles and stir to help rehydrate the sauce and thicken it back up without breaking the dairy.

Serving Suggestions

• Serve alongside a giant loaf of crusty French bread and garlic butter.
• Serve with a big bowl of crunchy Caesar salad topped with croutons and shaved parmesan.
• Serve with a glass of the chilled dry white wine used to deglaze the pan. 
• Top with plenty of torn fresh basil leaves and additional crushed red pepper flakes, if desired.

Frequently Asked Questions

Can I make this without the wine?

Absolutely! You can easily skip the wine if you want. Replace the wine with 1/2 cup good quality chicken broth and 1 tbsp of white wine vinegar or lemon juice. The acid will be an important part of the flavor profile.

Why is my cream sauce grainy?

This can happen when you don’t lower the heat before adding cream and cheese, or when you use pre-grated parmesan cheese. Be sure to bring the heat down before adding dairy and grate the parmesan cheese yourself for best results.