There’s something deeply satisfying about a bowl of hearty noodles tossed in a bold, rustic sauce. Italian Drunken Noodles are exactly that kind of soul-warming comfort food—with a little spirited twist. Inspired by the structure of Thai drunken noodles but packed with the flavors of Italian sausage, bell peppers, tomatoes, and fragrant herbs, this dish brings the best of both worlds into one unforgettable skillet.

The rich tomato and wine sauce clings to wide ribbons of pappardelle, soaking up all that meaty, herby goodness. It’s a quick, one-pan wonder that feels gourmet without requiring hours in the kitchen. Whether you’re serving it up for a weeknight dinner or an impressive meal for guests, this pasta brings both flavor and flair.

Why You’ll Love This Italian Drunken Noodles Recipe

Flavor Explosion: The combination of Italian sausage, garlic, herbs, and wine gives the sauce deep flavor complexity.
Fast & Satisfying: From skillet to table in about 30 minutes.
One-Pan Meal: Less cleanup, more flavor.
Customizable: You can swap proteins, make it spicy, or keep it vegetarian.

Preparation Phase & Tools to Use

Before diving in, gather your tools to make prep and cooking smooth:

Large Skillet or Sauté Pan: Essential for browning the sausage and simmering the sauce. Go for something wide with high sides.
Wooden Spoon or Spatula: For breaking up sausage and stirring the sauce.
Large Pot: To boil your pappardelle noodles to al dente.
Colander: Needed for draining the pasta without losing the heat.
Chef’s Knife & Cutting Board: To chop onions, garlic, and bell peppers.

Each tool plays a critical role. A wide skillet helps the sauce reduce evenly. A sharp knife keeps prep time short and safe. And that colander? It’ll save you from soggy pasta disasters.

Ingredients for the Italian Drunken Noodles

Pappardelle Noodles: These wide ribbons soak up the rich sauce perfectly.
Italian Sausage: Provides deep, savory flavor and protein.
Yellow Onion: Adds sweetness and depth when sautéed.
Garlic Cloves: Essential for that aromatic Italian base.
Bell Peppers (Red & Yellow): They add color, sweetness, and texture.
Cherry Tomatoes: Juicy bursts of freshness in every bite.
White Wine: This is the “drunken” part—adds a rich acidity to deglaze the pan.
Tomato Paste: Intensifies the sauce and thickens it up.
Fresh Basil & Parsley: For brightness and a herbaceous finish.
Crushed Red Pepper Flakes: Optional, for a spicy kick.
Olive Oil: The classic base for sautéing.
Salt & Pepper: To taste, of course.

How To Make the Italian Drunken Noodles

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Drain and set aside, reserving about ¼ cup of the pasta water.

Step 2: Sauté the Aromatics

In your large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Toss in the garlic and cook until fragrant.

Step 3: Brown the Sausage

Add the Italian sausage to the skillet. Break it up using your wooden spoon and cook until fully browned. Drain excess grease if needed.

Step 4: Add the Peppers and Tomatoes

Stir in the bell peppers and cherry tomatoes. Sauté until slightly softened but still vibrant.

Step 5: Deglaze with Wine

Pour in the white wine and stir to deglaze the skillet, scraping up any flavorful bits from the bottom.

Step 6: Simmer the Sauce

Add tomato paste and a splash of pasta water. Stir and let the sauce simmer for 5-7 minutes until thickened slightly.

Step 7: Toss Everything Together

Add the cooked pappardelle to the skillet and toss to coat the noodles with the sauce. Finish with chopped basil and parsley.

Serving & Storing Italian Drunken Noodles

Serve hot straight from the skillet, garnished with fresh herbs or grated Parmesan if desired. This dish pairs beautifully with a glass of the same white wine used in cooking. Garlic bread or a crisp salad make perfect sides.

For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or wine to loosen up the sauce. Avoid freezing, as the texture of the pasta can become mushy.