Italian Drunken Noodles
This post may contain affiliate links. For more information, please see our disclosure policy.
Italian Drunken Noodles are a light and easy weeknight dish featuring veggies and Italian sausage with a touch of white wine. You’ll have this dish on the table in just 15 minutes!
What You Will ❤️ About Italian Drunken Noodles
- Wine Infused – There’s about a cup of white wine in this dish but it mainly cooks off so you’re left with a rich flavor boost! (But its safe for the whole family)
- Sausage & Mushrooms – it’s practically my favorite flavor combination!
- Quick – cook the whole dish while the pasta is boiling – you’ll be done in no time!
Ingredients for Drunken Noodles
Italian Drunken Noodles are a spin on the traditional Thai Drunken Noodles. This Italian Dish was one I was immediately attracted to because it’s like someone asked for a list of all my favorite ingredients! Here’s what you’ll need:
- Ground Italian Sausage – pork sausage comes in sweet, mild and spicy sausage – I went with Sweet but use what you like!
- Egg Noodles – The dumpling-sized No Yolks noodles are my absolute favorite! I buy them 2-3 packs at a time! You could also use pappardelle noodles if you like.
- Bell Peppers, cleaned and diced – I used yellow & red bell pepper but any color is fine – I like them because they’re sweeter than green
- Mushrooms – button mushrooms are fine but use what you have
- Garlic, freshly minced – I was a huge fan of “jarlic” but now I’ve found the pre-peeled garlic cloves and am on a fresh kick and “mince” with a garlic press – it’ll all work!
- Italian Seasoning – or use a combo of Basil & Oregano
- White Cooking Wine – I don’t really drink so I always have these mini 4-packs of wine on hand for cooking. If you don’t like the taste of wine – you could use chicken broth. You could also use red wine if you like that better!
- Diced Tomatoes in can with juice – a big ol’ can of tomatoes is what you need for this one!
- Seasonings: Salt & Black Pepper, Red Pepper Flakes & Fresh Italian Parsley (flat-leaf parsley not curly)
- My AeroGarden is kicking right now!!! I’ve got one with all herbs like Italian Parsley and Basil and another that has been taken over by a Cherry Tomato plant! I love having fresh herbs all year round!
- Fresh basil leaves would also be a great garnish!
- Parmesan Cheese – freshly shaved or grated is best for this dish!
Recipe Variations
This Italian Drunken Noodles recipe is great as-is but there’s a few tweaks you can make to make it your own!
- Cheese – you could definitely add more cheese in – ricotta would be nice on top when you serve or Mozzarella stirred in!
- Meatless – leave out the sausage for a Meatless Monday dish
- Chicken Sausage – lighten the dish with chicken or turkey sausage
- More Veggies – I’ll never turn down more vegetables – sliced onion, zucchini and asparagus would work in this pasta bowl as well!
How to make Italian Drunken Noodles
It’s such a simple dish to make – you will need two pans – but then you’re good to go! Let’s get started:
- In a large pot, boil water with 2 tbsp salt. Add egg noodles and cook according to package instructions for al dente.
- In a skillet or heavy-bottom pan over medium high heat, crumble the sausage and cook through. With a slotted spoon, remove cooked crumbled sausage from pan and set aside in a small bowl.
- Add peppers and mushrooms to the skillet with the sausage drippings and sauté for 2-3 minutes until softened. Add a couple tablespoons of olive oil if needed.
- Lower the temperature to low medium and add in Italian seasoning and minced garlic saute for 30 seconds
- Add in the white cooking wine and simmer until the liquid is reduced by half
- Pour in the tomatoes with the juice from the can, salt, pepper and red pepper flakes. Stir mixture to combine. Add in the cooked sausage and stir. Heat for 2-3 minutes.
- With tongs, gently toss in the cooked noodles and Parmesan Cheese.
- Serve equal portions in bowls and garnish with additional shaved Parmesan and chopped parsley. Sprinkle with additional salt & cracked pepper if you like.
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
How do you store and reheat leftover Italian Drunken Noodles?
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 1-2 minutes.
Are Drunken Noodles safe for kids to eat?
For the most part – the interwebs says yes. Nearly all of the alcohol will cook off as the dish simmers. We’re not using a bottle of wine in this – it’s just a cup!
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Egg Noodle Recipes
- Easy Stovetop Beef & Noodles
- 5 Ingredient Crock Pot Beef Stroganoff
- Old Fashioned Tuna Casserole
- Mushroom Stroganoff
Italian Sausage Recipes
Italian Drunken Noodles
Italian Drunken Noodles are a light and easy weeknight dish featuring veggies and Italian sausage with a touch of white wine. You'll have this dish on the table in just 15 minutes!
Equipment
Ingredients
- 1 pound Ground Italian Sausage
- 16 ounce Egg Noodles
- 2 medium Bell Peppers cleaned and diced
- 8 oz mushrooms sliced
- 3 tsp Garlic freshly minced
- 1 tbsp Italian Seasoning
- ½ cup White Cooking Wine
- 28 oz Diced Tomatoes in can with juice
- 1/2 tsp Salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup Parmesan Cheese grated
- 1/4 cup Italian Parsley fresh chopped
Instructions
- In a large pot, boil water with 2 tbsp salt. Add egg noodles and cook according to package instructions for al dente.16 ounce Egg Noodles
- In a skillet or heavy-bottom pan over medium high heat, crumble the sausage and cook through. With a slotted spoon, remove cooked crumbled sausage from pan and set aside in a small bowl.1 pound Ground Italian Sausage
- Add peppers and mushrooms to the skillet with the sausage drippings and sauté for 2-3 minutes until softened. Add a couple tablespoons of olive oil if needed.2 medium Bell Peppers, 8 oz mushrooms
- Lower the temperature to low medium and add in Italian seasoning and minced garlic saute for 30 seconds3 tsp Garlic, 1 tbsp Italian Seasoning
- Add in the white cooking wine and simmer until the liquid is reduced by half½ cup White Cooking Wine
- Pour in the tomatoes with the juice from the can, salt, pepper and red pepper flakes. Stir mixture to combine. Add in the cooked sausage and stir. Heat for 2-3 minutes.28 oz Diced Tomatoes, 1/2 tsp Salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes
- With tongs, gently toss in the cooked noodles and Parmesan Cheese.1/4 cup Parmesan Cheese
- Serve equal portions in bowls and garnish with additional shaved Parmesan and chopped parsley. Sprinkle with additional salt & cracked pepper if you like.1/4 cup Italian Parsley
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1.5cupsCalories: 641kcalCarbohydrates: 66gProtein: 26gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.05gCholesterol: 125mgSodium: 1033mgPotassium: 890mgFiber: 6gSugar: 7gVitamin A: 1730IUVitamin C: 69mgCalcium: 145mgIron: 5mg
Tried this recipe?Let us know how it was!
