Meta Info
Servings: 4–6
Total Time: 35 minutes
Difficulty: Easy
Calories per Serving: ~480
Macros (Approx.):
Protein: 24–28g | Carbs: 48–52g | Fat: 20–24g | Fiber: 4g
Intro: Weeknight Pasta With Big, Bold Flavor
If you’re craving a cozy pasta dish that doesn’t feel boring or bland, these Italian Drunken Noodles hit the spot. Savory Italian sausage, tender egg noodles, sweet bell peppers, and a tomato-wine sauce come together for a meal that’s comforting, colorful, and deeply satisfying.
The “drunken” part comes from a splash of white wine that cooks down and adds depth without overpowering the dish. It’s the kind of recipe that feels a little special but still fits into a busy schedule — simple ingredients, one pot, and big payoff.
Balanced with protein from sausage and plenty of vegetables, this pasta is hearty enough for dinner yet approachable enough to make on repeat.
Look at the Recipe
- Savory Italian sausage with tender egg noodles
- White wine–tomato sauce with sweet peppers and herbs
- Comforting, protein-forward pasta for easy weeknights
Ingredients Needed
- 1 tbsp olive oil, divided
- 1 lb Italian sausage
- 1 tsp salt
- Freshly ground black pepper, to taste
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ½ cup orange bell pepper, diced
- ¼ cup onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (adjust to taste)
- ½ cup white wine
- 1 can (28 oz) diced tomatoes, undrained
- 2 tbsp fresh parsley, chopped
- 12 oz egg noodles
How to Make Our Italian Drunken Noodles
- In a large skillet or 4-quart Dutch oven, heat ½ tablespoon olive oil over medium-high heat.
- Brown the Italian sausage, breaking it into crumbles as it cooks. Once fully cooked, remove from the pan and set aside.
- Add the remaining ½ tablespoon olive oil to the same pan. Sauté the onion, bell peppers, and garlic for about 3 minutes, until fragrant and slightly softened.
- Pour in the white wine and let it reduce until nearly evaporated, scraping up any browned bits from the bottom of the pan.
- Stir in the diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
- Return the cooked sausage to the pan and add the chopped parsley. Cook for another 5 minutes to bring everything together.
- Meanwhile, cook the egg noodles according to package directions. Drain well.
- Add the noodles to the sauce and toss gently until evenly coated.
- Serve warm, with extra parsley or black pepper if desired.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave with a splash of broth or water.
- Serve with a side salad or roasted vegetables for balance.
- Great for meal prep — the flavors deepen overnight.
Tips & FAQs
Can I use a different protein?
Yes. Chicken sausage, turkey sausage, or ground beef all work well.
Is the wine necessary?
The wine adds depth, but you can substitute chicken broth if preferred.
Can I make this spicier?
Increase the red pepper flakes or use hot Italian sausage.
How can I boost the protein?
Add extra sausage or stir in white beans at the end for additional protein and fiber.
What noodles work best?
Egg noodles are classic here, but fettuccine or pappardelle are good substitutes.
SEO Enhancements
Main Keyword: Italian drunken noodles
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Internal Link Suggestions: High-Protein Pasta Recipes | Weeknight Dinner Ideas | Italian-Inspired Meals
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