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In a large skillet over medium-high heat, cook the Italian sausage until browned and fully cooked, breaking it into crumbles with a spoon. Remove with a slotted spoon and set aside.
In the same skillet, add a bit of olive oil if needed. Sauté the onions and bell peppers until softened, about 5-7 minutes. Add garlic and crushed red pepper flakes, cooking for another minute until fragrant.
Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the diced tomatoes and tomato paste. Season with salt and pepper. Simmer for 5-10 minutes until the sauce thickens slightly.
Return the sausage to the pan, then toss in the cooked noodles. Gently mix until everything is well coated and heated through.
Sprinkle with fresh basil, optional parsley, and a generous shaving of Parmesan. Serve hot with a glass of wine (optional, but recommended).
Why You’ll Love It
Italian Drunken Noodles are a weeknight dream: quick, colorful, and bursting with layers of flavor. The sweetness of the bell peppers balances the richness of the sausage and the depth of the wine-laced sauce. Plus, it’s endlessly customizable — swap the sausage for chicken or a plant-based option, or add more heat with extra chili flakes.
Whether you’re cooking for a crowd or indulging in some solo comfort food, this dish brings the joy of Italian and Thai flavors together in one delicious bowl.
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