I make Italian Drunken Noodles, a fusion pasta dish combining the broad, hearty noodles and comfort of Italian cuisine with the bold, saucy elements inspired by Thai drunken noodles. It has sausage, peppers, wine, tomatoes, garlic, fresh herbs, and sweet heat, tossed with wide egg noodles or pappardelle.

Why I’ll Love This Recipe

I love how it blends two cuisines: the robust flavors of Italian sausage and tomatoes, along with the bold, hearty punch that reminds me of Thai drunken noodles.
The wine in the sauce adds a touch of richness and depth.
There are lots of vegetables and fresh herbs, which brighten the dish.
It’s filling, satisfying, yet still simple enough for a weeknight dinner.
Leftovers taste great, so there’s more than one meal here if I plan for it.

Ingredients

(Hʹere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spicy Italian sausage (links or bulk, casings removed if using links)
Wide egg noodles or pappardelle pasta
Olive oil
Onion (large, sliced)
Mixed bell peppers (red, yellow, orange or your preferred colors), thinly sliced
Garlic cloves, pressed or minced
White wine (such as Chardonnay)
Diced or crushed tomatoes (with their juice, canned)
Italian seasoning
Salt and cracked black pepper
Fresh basil leaves, julienned
Fresh parsley, chopped
Optional: red chili flakes for extra heat

Directions

Cook the noodles (pappardelle or wide egg noodles) according to package instructions until al dente. Drain and keep warm.
In a large heavy‑bottomed pan or skillet, heat some olive oil over medium‑high heat. Add the sausage, crumbling or cutting into chunks, and brown until cooked through. Then remove sausage from pan and set aside.
In the same pan (using the drippings), add sliced onion, sauté until golden and slightly caramelized. Season with salt, pepper, Italian seasoning.
Add the bell peppers, sauté until just tender. Then add the garlic and let it become fragrant.
Pour in the white wine, letting it reduce for a couple of minutes.
Return the browned sausage to the pan. Add the diced/crushed tomatoes (with juice). Let the mixture simmer for a few minutes to blend flavors.
Stir in fresh parsley and about half of the fresh basil. If desired, drizzle a bit more olive oil to enrich the sauce.
Add the cooked noodles to the sauce, gently toss until everything is well combined. Taste and adjust seasoning (salt, pepper) as needed.
When serving, garnish with the remaining basil and optionally fresh grated Parmesan.

Servings and timing

Servings: 4 people (roughly).
Prep time: about 20 minutes.
Cooking time: about 25 minutes.
Total time: around 45 minutes.

Variations

Use sweet Italian sausage instead of spicy if I want less heat.
Omit the sausage and add mushrooms, tofu, or extra vegetables for a vegetarian version.
I can use different pasta: fettuccine, tagliatelle, or another wide noodle. Gluten‑free pasta works too.
Adjust heat by adding or reducing red chili flakes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3‑4 days.
To reheat: gently warm in a pan over medium heat, adding a splash of water or broth if sauce has thickened. Or microwave in a covered dish.
Freezing is possible, but noodles may become softer or slightly mushy when thawed; reheating gently helps.

FAQs

What kind of pasta works best?

I find that wide egg noodles or pappardelle are ideal because they hold the sauce well and give that hearty texture. Thinner noodles might get overwhelmed, and shorter shapes don’t give the same mouthfeel.

Can I make it ahead of time?

Yes. I can prepare the sauce ahead (even a day before), cool it, refrigerate. Then when ready, cook pasta fresh and toss with warmed sauce. It still tastes great.

How spicy is this, and can I adjust it?

By default it has some heat, especially if using spicy sausage or red chili flakes. I can reduce spice by using sweet sausage, omitting chili flakes, or choosing milder peppers. To increase, more chili flakes or hot sausage helps.

What sides go well with this dish?

I like serving with a green salad (something crisp and slightly acidic) to balance. Garlic bread or crusty bread is also nice to soak up sauce. Roasted vegetables (e.g., zucchini, broccoli) are good. Sometimes I serve with a simple slaw to add texture contrast.

Conclusion

When I want something bold, comforting, and with a twist, these Italian Drunken Noodles hit just the right note. They combine hearty Italian flavors—sausage, tomatoes, fresh herbs—with inspiration from Thai drunken noodles in their sauce, noodles, and vibrant vegetables. The wine adds depth; the herbs give freshness; and best of all, it’s a dish I can adapt easily to what I have in the kitchen. I’m always happy to make this for dinner.