Recipe by Emilie8643
"This pasta dish is quick and easy. The sauce is flavorful and the spicy Italian sausage gives it just a little kick. Serve with a salad and warm Italian bread. Pappardelle noodles might be difficult to find, so you can use any type of noodle for this dish."
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olive oil, divided
4 (3.5 ounce) links
spicy Italian sausage, casings removed
onion, thinly sliced
1 1/2 teaspoons
red bell pepper, thinly sliced
yellow bell pepper, thinly sliced
orange bell pepper, thinly sliced
1 (28 ounce) can
diced tomatoes with juice
very thinly shredded fresh basil leaves, divided
chopped fresh flat leaf parsley
1 (8 ounce) package
Wow. This recipe was taken ingredient by ingredient off of a website without any credit being given to its creator. The recipe went viral on Pintxxxxx. The recipe is great ... Thanks Ingrid.
I've made a similar recipe a million times with much less ingredients and everyone seems to love it anyway.... egg noodles...ground beef browned with diced onion...add a can of ro-tel to the final mix and voila...simple filling comfort food for those less inclined to go all in.
This was a super easy and delicious meal! I used a pound of Bob Evans bulk zesty sauasage and a nice pinot grigio & a slug of sherry for really drunken noodles. Took a little liberty with the cooking method to make this a breeze, just sauteed the sausage in a non-stick pan without oil until about half browned, then added the sweet peppers and onions and finished browning/sauteeing together. I then added the seasonings and deglazed with the wine. Then in with the tomatoes and basil (I used about 1/2 a cup, love the stuff). I didn't boil this down, the broth is so good, and I added the noodles directly into the pot to coat, more like the stir-fry version of the asian recipe this imitates. Shaved parm on top. Definite do-over, so tasty. Thanks for shaing this recipe with AR, a hit!
Ohhhhh, yeah. I am in awesome supper Nirvana after eating this. It was like ET phone home, even tho' I'm not home - in other words, this is pure comfort food, with familiar flavors and ingredients that made me a very happy camper. This, a tossed green salad and my favorite Zin made for a satisfying meal, and this was so easy to prepare given I had leftover linguine in the fridge. I pretty much followed the recipe, tho' I did not use the "Italian seasoning" - I really dislike the stuff. I deviated by using some fresh cherry tomatoes (this meal was just for me so it was impractical to open a can of tomatoes) and I gave it a good dusting of freshly grated Parmigiano Reggiano right before sticking my fork in it.
I've been making this traditional recipe since 1974. I got it from my very Italian boyfriend's mom who got it from her husband's aunt, and so on and so on. She would put on great Sunday feasts but this dish she prepared to use up the leftovers. Bulk sausage not links. Fresh basil and tomatoes from her tiny city garden.Leftover homemade noodles. Red wine - or whatever was left from Sunday. This recipe is missing the parma - back then the good stuff was pretty cheap at the Italian grocery. She would flake it, not shred it, on top before serving. Sometimes she would toss this together after Sunday supper and send it back with me to college. I never missed the ex but I still miss his mom.
I prepared this as written, but instead of pappardelle pasta, I just used some egg noodles that I wanted to use up. I prepped all of this early in the day, keeping the sausage/pepper mixture separate from the cooked noodles and reserving the parsley and basil to be added when reheating. I covered everything and put it in the refrigerator. When it was time for dinner, I combined everything and reheated it and dinner was on the table in 10 minutes. We both really liked this. I served it with a tossed salad and garlic bread. And I added some red pepper flakes to mine! The only change I would make next time is after browning the sausage I would sauté the peppers first and then add the onion.
Lord, we have been making this recipe since the 60's! We simply call it 'casserole'. Everyone in the family knows exactly what we're talking about. I've made it with half-half good ground beef & a dash of red pepper flakes. Really, isn't this just the most versatile recipe on the face of the earth? So about the noodles. We Italians know that the shape of the noodle serves a purpose. Meat based recipes want long strands like the pappardelle in the picture, creamy sauces need a cup like pasta & soups/stews like small pasta. I always serve homemade chicken soup with Ancini de Pepe although when the kids were kids we sometimes used "stars" (stelline). For minestrone I use ditalini, for baked dishes usually penne, for cold salad dishes definitely farfalle, for stuffing, manicotti & shells. My grandmother made made fresh pasta what seemed like every single day - by hand - no pasta machine back then. She made long flat strands that we had with spaghetti, which wasn't from a recipe (well I'm sure it was originally) but she used what she had in the house. My favorite was when she added fresh peas. Oh. My. Gosh. For her soups, which were legendary she took those same fat noodles & cut them into little tender squares. My grandfather was a master chef, but he would only eat Grandma's cooking, she brought 3 meal/day to his nursing home. It's sad living in Seattle, we just don't have the pasta choices that I had in Ohio or wherever there are large Italian populations - send me some!
Made this as instructed and it was wonderful. Simple flavors brought together without fatty sauces and cheese. My teenage daughter loved it as well. This one is going in the family recipe book!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Drunken Noodles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 205
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