Italian Drunken Noodles
Italian Drunken Noodles are the bold, saucy pasta dinner your weekly menu has been missing. Ready in 40 minutes, this recipe combines spicy sausage and peppers with a rich tomato vinegar sauce that clings to every strand. It is the ultimate better than takeout meal for busy nights.
Ingredients
- 12 ounces pappardelle or fettuccine/mafalda
- 1 pound Italian sausage mild or hot, casing removed if needed
- 1 tablespoon olive oil only if pan is dry
- 1 large yellow onion thinly sliced
- 2 bell peppers thinly sliced (any colors)
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can 28 oz crushed tomatoes
- ½ cup chicken or beef broth
- 1 tablespoon red wine vinegar
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes optional
- ½ teaspoon black pepper plus more to taste
- ½ –1 teaspoon salt start small, adjust at the end
- 1 teaspoon brown sugar optional, to balance acidity
- ¾ cup grated parmesan cheese plus more for serving
- ¼ cup chopped fresh basil optional
- ¼ cup heavy cream optional
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- Heat a large skillet over medium-high heat. Brown the sausage 6–8 minutes, breaking it up. Drain excess grease if needed. Remove sausage to a plate.
- In the same skillet, cook onions and peppers 8–10 minutes until softened and lightly browned. Add garlic and cook 30 seconds.
- Add tomato paste to the pan and cook 1 minute, stirring.
- Stir in crushed tomatoes, broth, vinegar, Italian seasoning, pepper flakes (optional), pepper, and a small pinch of salt. Simmer uncovered 10–12 minutes until thick.
- Return sausage to the skillet. Simmer 2–3 minutes. Taste and adjust salt. Add brown sugar if needed.
- Toss pasta into the sauce. Add a splash of reserved pasta water if needed to loosen.
- Remove from heat. Stir in parmesan, basil (optional), and cream (optional). Serve hot.
Notes
Wide noodles hold the sauce best, but penne or rigatoni work too.
Simmer uncovered for a thick, clingy sauce.
Leftovers reheat best with a splash of broth or water.
Tried this recipe?Let us know how it was!