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 was really excited to make the recipe, but was disappointed. I used sweet Italian sausage since I didn't have spicy and instead of using fresh parsley, I used dried because I didn't want to go to the store just to buy it fresh. I also used linguine noodles since I couldn't find pappardelle noodles. Anyways, there just wasn't enough flavor in this dish for me. Maybe it was because I used the sweet Italian sausage. If I make this again, I'll use the spicy kind or just add crushed red pepper flakes.
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.
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!
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.
Amazing dish. Easy to make and yummy. I used a small can of fire roasted tomatoes and used only red and green peppers.
Pretty good. I used fresh tomatoes and fresh flat leaf parsley- all else the same. When I make again, I will drain off grease.
I made this last night for the first time. I didn't have Pappardelle, so I used Fusilli. I think egg noodles would also work pretty well. This was very good, easy, and fast. Great hearty, weeknight meal on a cold, rainy Halloween while watching scary movies. Good comfort food. I didn't have yellow or orange peppers, but the red peppers were fine. I did add more Chardonnay than called for, and found it needed additional salt and pepper. I'll definitely make it again, though.
* 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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