If you’ve ever heard of Thai drunken noodles, known for their spicy, savory punch and slick rice noodles, then get ready to fall in love with their Mediterranean cousin: Italian Drunken Noodles. This bold, comforting pasta dish is an unexpected fusion of Italian tradition and spirited creativity—literally.
So, what exactly are Italian Drunken Noodles? No, the noodles aren’t tipsy, but they do take a glorious bath in wine, which adds rich, aromatic depth to the entire dish. It’s a saucy, satisfying skillet meal that brings together wide egg noodles, spicy Italian sausage, bell peppers, garlic, tomatoes, and a splash (or two) of red wine. The result? A pasta night you’ll remember.
Where Did Italian Drunken Noodles Come From?
While the origins of this dish aren’t centuries old like many classic Italian recipes, Italian Drunken Noodles are a modern invention, often attributed to creative home cooks and food bloggers who blended the heartiness of Italian ingredients with the lively spirit of Thai-style drunken noodles.
Think of it as Italian comfort food with a rebel streak.
Ingredients That Make It Irresistible
Here’s what typically goes into a pan of Italian drunken noodles:
Wide egg noodles (or pappardelle for a more rustic feel)
Hot or sweet Italian sausage, crumbled
Red, yellow, or green bell peppers, thinly sliced
Onion and garlic, sautéed for a deep flavor base
Diced tomatoes (canned or fresh)
Red wine (Chianti or any dry red works beautifully)
Fresh basil or parsley, for a herby finish
Parmesan cheese, optional—but always welcome
What sets it apart is that generous splash of red wine, which simmers down to create a rich, fragrant sauce that hugs every strand of noodle.
How to Make Italian Drunken Noodles
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