Italian Drunken Noodles

by

Ah, “Italian Drunken Noodles” – what a fantastic name for a fantastic dish! Despite the name, it’s not a traditional Italian recipe but a beloved Italian-American creation. The “drunken” part is widely believed to refer to the generous amount of red wine used in the sauce.

It’s a one-pan wonder featuring spicy Italian sausage, vibrant bell peppers, and tender pasta all simmered in a rich, wine-kissed tomato sauce.

Here’s a classic, crowd-pleasing recipe for you.

Italian Drunken Noodles (Pasta Ubriaca)

This dish is all about bold, robust flavors. It’s hearty, a little spicy, and comes together in one big skillet.

Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

· For the Pasta:
· 12 oz (340g) fettuccine, pappardelle, or rigatoni
· Salt for pasta water
· For the Sauce:
· 1 lb (450g) hot Italian sausage, casings removed (or use sweet/mild)
· 1 tablespoon olive oil
· 1 large yellow onion, thinly sliced
· 4-5 cloves garlic, minced
· 1 red bell pepper, thinly sliced
· 1 yellow or orange bell pepper, thinly sliced
· ½ teaspoon red pepper flakes (optional, for more heat)
· ½ cup dry red wine (like Chianti, Merlot, or Cabernet Sauvignon)
· 1 (24 oz / 700g) jar good-quality marinara sauce or crushed tomatoes
· ½ cup heavy cream or half-and-half (for a lighter version, omit or use a splash of pasta water)
· ¼ cup fresh basil, chopped, plus more for garnish
· Salt and freshly ground black pepper to taste
· For Serving:
· Grated Parmesan or Pecorino Romano cheese

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.
  2. Reserve 1 cup of the starchy pasta water before draining. This is key for adjusting the sauce later.
  3. Drain the pasta and set it aside.

Step 2: Build the Sauce

  1. While the pasta cooks, heat the olive oil in a very large skillet or Dutch oven over medium-high heat.
  2. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Use a slotted spoon to remove the sausage, leaving the drippings in the pan.
  3. Add the sliced onion and bell peppers to the same skillet. Sauté for 5-6 minutes, until they begin to soften and get slightly charred.
  4. Add the minced garlic and red pepper flakes (if using), and cook for another minute until fragrant.

Step 3: The “Drunken” Part

  1. Pour in the red wine to deglaze the pan. Scrape up all the browned bits from the bottom of the skillet with your spoon. Let the wine simmer and reduce by about half, which will take 2-3 minutes. This cooks off the raw alcohol flavor and leaves the rich wine essence.

Step 4: Bring It All Together

  1. Return the cooked sausage to the skillet. Pour in the marinara sauce and stir everything to combine. Bring to a simmer.
  2. Stir in the heavy cream. This creates a wonderfully rich and creamy tomato sauce.
  3. Add the cooked, drained pasta to the skillet. Toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
  4. Turn off the heat and stir in the fresh basil. Season generously with salt and black pepper to taste.

Step 5: Serve

  1. Divide the drunken noodles among bowls.
  2. Garnish with a generous sprinkle of grated Parmesan cheese and more fresh basil.

Chef’s Tips & Variations

· The Wine: Don’t skip the wine! It’s the soul of the dish. If you prefer not to use alcohol, you can substitute with additional marinara sauce and a tablespoon of balsamic vinegar for acidity, but the flavor profile will be different.
· Protein Swap: Try it with spicy ground chicken or turkey sausage for a lighter version.
· Vegetarian Version: Omit the sausage and use sliced mushrooms (like cremini) for a meaty texture. Sauté them until golden before adding the peppers and onions.
· Creaminess: The cream is optional but highly recommended for that classic, luxurious feel. For a dairy-free version, a splash of full-fat coconut milk can work in a pinch.
· Make it Spicier: Use “hot” Italian sausage and don’t be shy with the red pepper flakes.

Enjoy this incredibly flavorful and comforting bowl of Italian-American goodness

Leave a Comment