Italian Drunken Noodles Recipe -
Italian Drunken Noodles Recipe
  • READY IN 45 mins

Italian Drunken Noodles

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Crumble sausage into the pot and cook until completely browned, about 5 minutes. Remove sausage from pot with a slotted spoon to a bowl, retaining oil and drippings in pot.
  2. Cook and stir onion in reserved drippings until tender, about 5 minutes. Season onion with salt, Italian seasoning, and black pepper; stir. Add red bell pepper, yellow bell pepper, and orange bell pepper to the onion mixture; cook and stir until the peppers are slightly tender, about 2 minutes.
  3. Stir white wine and garlic into the pepper mixture. Bring the liquid to a simmer and cook until the liquid reduces to almost nothing, 7 to 10 minutes.
  4. Stir diced tomatoes with their juice into the pepper mixture. Return sausage to the pot; fold gently to integrate the sausage. Cook at a simmer until the sausage is reheated and the tomatoes tender, 3 to 4 minutes.
  5. Drizzle remaining 3 tablespoons olive oil over the sausage mixture. Add about half the basil and the parsley; stir. Place lid on pot and remove from heat.
  6. Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 11 minutes; drain. Divide pasta between 6 bowls; top with sausage mixture to serve.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2014

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.

Most Helpful Critical Review
Dec 09, 2013

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.


9 Ratings

Jul 08, 2014

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.

Jun 09, 2014

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!

May 18, 2014

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.

Dec 04, 2013

Amazing dish. Easy to make and yummy. I used a small can of fire roasted tomatoes and used only red and green peppers.

Apr 25, 2014

Pretty good. I used fresh tomatoes and fresh flat leaf parsley- all else the same. When I make again, I will drain off grease.

Nov 01, 2013

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.


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  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 1180 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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