Name: Italian Drunken Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 12 oz wide egg noodles (pappardelle or fettuccine); 2 tablespoons olive oil; 1 lb Italian sausage (spicy or sweet), casings removed; 1 red bell pepper, sliced; 1 yellow or orange bell pepper, sliced; 1 medium onion, sliced; 3 garlic cloves, minced; 1 can (14.5 oz) crushed tomatoes; 2 tablespoons tomato paste; ½ cup chicken broth; 1 teaspoon Italian seasoning; ½ teaspoon crushed red pepper flakes (adjust to taste); Salt and black pepper, to taste; Fresh basil or parsley, chopped (for garnish); Parmesan cheese, grated (optional)

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Italian Drunken Noodles is one of those wildly creative fusion dishes that I love making when I want something bold, flavorful, and unexpected. It takes the idea of Thai drunken noodles and gives it an Italian twist—using hearty Italian sausage, bell peppers, garlic, and wide egg noodles in a rich tomato-based sauce. The result? A savory, slightly spicy, deeply satisfying pasta dish that always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s packed with bold flavor and comes together quickly in one pan. The sweet peppers, spicy sausage, and fragrant herbs create an aromatic sauce that clings perfectly to the wide noodles. It’s comfort food with a kick—and I can serve it as an easy weeknight dinner or a fun dish for guests who like a little heat. The best part is how unique and memorable it tastes—without needing any fancy ingredients. Italian Drunken Noodles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Wide egg noodles (pappardelle or fettuccine work well)
Olive oil
Italian sausage (spicy or sweet, depending on preference)
Bell peppers (red, yellow, or orange)
Onion
Garlic cloves
Crushed tomatoes (or diced, for a chunkier sauce)
Tomato paste
Chicken broth or dry white wine
Italian seasoning
Crushed red pepper flakes
Salt and black pepper, to taste
Fresh basil or parsley (for garnish)
Parmesan cheese (optional)

Directions

I start by boiling the egg noodles in salted water until just al dente, then I drain and set them aside.
In a large skillet, I heat olive oil and cook the sausage until browned, breaking it up as it cooks.
I add sliced bell peppers and onions to the skillet and sauté until they’re softened and lightly caramelized.
Next, I stir in minced garlic and cook for about a minute, just until fragrant.
I mix in tomato paste, crushed tomatoes, and a splash of broth or wine to deglaze the pan and create a thick, flavorful sauce.
I season everything with Italian herbs, crushed red pepper, salt, and pepper to taste.
Once the sauce has simmered for a few minutes, I toss in the cooked noodles and mix until they’re well coated.
I serve it hot, topped with chopped basil and a sprinkle of parmesan if I’m feeling indulgent.

Servings and timing

This recipe serves 4 and takes about 30 to 35 minutes total, including prep and cooking time.

Variations

Protein swap: I sometimes use ground turkey or chicken sausage for a lighter version.
Vegetarian option: I skip the meat and add mushrooms, zucchini, or chickpeas for texture and richness.
Extra heat: A few more red pepper flakes or a dash of hot sauce makes it even bolder.
Creamy version: I stir in a splash of heavy cream or a spoonful of mascarpone for a richer sauce.
Wine flavor: If I want deeper flavor, I use a dry white wine instead of broth to deglaze the pan.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in an airtight container.
To reheat, I warm it on the stove with a splash of broth or water to loosen the sauce. The microwave works too—just cover and stir halfway through to keep it from drying out.

FAQs

Why are they called “drunken” noodles?

Traditionally, Thai drunken noodles are named for their bold, spicy flavor that supposedly pairs well with alcohol. I keep that fiery element here, but swap in Italian flavors for a unique twist.

Can I make this dish ahead of time?

Yes, I often prepare the sauce in advance and cook the noodles fresh before serving. That way the pasta doesn’t get soggy, and the flavors have time to deepen.

What kind of sausage should I use?

I like using spicy Italian sausage for a good flavor kick, but sweet sausage works just as well if I want something milder.

Can I freeze this dish?

The sauce freezes well, but I recommend cooking fresh noodles when reheating. Frozen noodles can become mushy.

What pairs well with Italian Drunken Noodles?

I usually serve it with a crisp green salad or roasted vegetables. Garlic bread also makes a great side to mop up the extra sauce.

Conclusion

Italian Drunken Noodles is a fun, bold, and satisfying meal that blends comfort food with a kick of heat and herbs. I love how easily it comes together and how unexpected the flavor combination is. It’s hearty, it’s memorable, and it’s always a hit—whether I’m cooking for a quiet night in or a crowd of hungry friends.