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Italian Drunken Noodles

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A bold and flavorful fusion dish combining Italian sausage, bell peppers, and wide egg noodles in a rich, herb-infused tomato sauce. A spicy, satisfying twist on classic comfort food.

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)

Instructions

  1. Boil egg noodles in salted water until just al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it up as it cooks.
  3. Add sliced bell peppers and onion. Sauté until soft and slightly caramelized, about 5–7 minutes.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Mix in tomato paste and crushed tomatoes. Add chicken broth to deglaze the pan and stir well.
  6. Season with Italian seasoning, red pepper flakes, salt, and black pepper.
  7. Let the sauce simmer for 5–10 minutes to develop flavor.
  8. Add the cooked noodles to the sauce and toss until well coated.
  9. Serve hot, garnished with fresh basil or parsley and parmesan if desired.

Notes

  • Use ground turkey or chicken sausage for a lighter version.
  • Skip the sausage and add mushrooms or zucchini for a vegetarian option.
  • Add extra red pepper flakes or hot sauce for more heat.
  • Stir in a splash of cream or mascarpone for a creamy version.
  • Use fresh herbs for the best flavor and presentation.

Nutrition

Find it online: https://recipesbyliza.com/italian-drunken-noodles/