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This Italian Drunken Noodles recipe is a savory twist on a classic, combining rich Italian sausage and tender bell peppers with a garlic-infused tomato sauce and a splash of white wine. It’s a quick, delicious, and satisfying one-pan dish that’s perfect for a weeknight dinner.
Ingredients:
| Ingredient | Quantity |
| Egg noodles, cooked | 12 oz |
| Ground Italian sausage | 1 lb |
| Bell peppers, chopped | 2 |
| Minced garlic | 3 tsp |
| Italian seasoning | 1 tsp |
| White cooking wine | ½ cup |
| Diced tomatoes, not drained | 1 can (28 oz) |
| Dried basil | 1 tbsp |
| Salt and pepper | To taste |
| Parmesan cheese, grated | For garnish |
| Fresh chopped parsley | For garnish |
Instructions:
- Cook Sausage and Peppers: Add the 1 lb ground Italian sausage and 2 chopped bell peppers to a large saucepan or deep skillet over medium-high heat. Cook until the sausage is completely browned and the peppers have begun to soften, breaking up the meat as it cooks.
- Sauté Aromatics: Lower the heat to medium. Add the 3 tsp minced garlic and 1 tsp Italian seasoning. Sauté for about 30 seconds more, until the garlic is fragrant.
- Deglaze with Wine: Mix in the ½ cup white cooking wine. Continue to sauté and stir until the liquid in the pot is reduced by half.
- Add Tomatoes and Season: Pour the 1 can of diced tomatoes (not drained) into the pot. Add the 1 tbsp dried basil and season with salt and pepper to taste. Stir well to combine all the ingredients.
- Combine with Noodles: Add the 12 oz cooked egg noodles to the pot. Continue to sauté everything together for a few minutes, stirring frequently, until the noodles are heated through and coated in the sauce.
- Serve: Ladle the Italian Drunken Noodles into bowls. Top with grated Parmesan cheese and fresh chopped parsley for garnish.
