Italian Drunken Noodles – Spicy Sausage, Pappardelle, and Wine-Infused Tomato Sauce in One Skillet
Italian Drunken Noodles bring together wide pappardelle pasta, savory Italian sausage, and a red wine-kissed tomato sauce for a bold and cozy pasta dinner. Packed with flavor and protein, this one-pan recipe is perfect for weeknights, date nights, or when you're craving something a little extra comforting.
Ingredients
- 1 lb sweet or spicy Italian sausage casings removed
- 12 oz pappardelle noodles or fettuccine
- 3 bell peppers assorted colors, sliced
- 1 yellow onion thinly sliced
- 3 cloves garlic minced
- ½ cup red wine
- 1 14.5 oz can diced tomatoes
- 2 tbsp tomato paste
- 1 tsp crushed red pepper flakes optional
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook pasta al dente. Drain and set aside.
- Brown the Sausage: In a large skillet over medium heat, add olive oil and brown the sausage until fully cooked. Remove and set aside.
- Sauté the Veggies: In the same skillet, cook onion and bell peppers until soft, about 5-7 minutes. Add garlic and red pepper flakes.
- Deglaze with Wine: Pour in red wine, scraping up bits from the bottom of the pan. Simmer 2-3 minutes.
- Make the Sauce: Stir in diced tomatoes, tomato paste, and cooked sausage. Simmer for 8-10 minutes until thickened.
- Combine: Add drained pasta to the skillet and toss to coat evenly. Adjust seasoning with salt and pepper.
- Serve: Garnish with fresh basil or parsley and serve hot.
Notes
Secret Tips for the Best Italian Drunken Noodles
- Use pappardelle or another wide noodle: Wide pasta like pappardelle clings to the wine-infused tomato sauce beautifully, soaking up every bit of flavor from the spicy sausage and simmered vegetables.
- Brown the sausage for extra depth: Before adding the sauce, let your spicy Italian sausage develop a deep, golden crust. This builds a rich, savory base that enhances the entire skillet meal.
- Deglaze the pan with a bold red wine: Don’t skip this step! A dry red wine like Chianti or Cabernet Sauvignon lifts all the caramelized bits off the bottom of the skillet and infuses the tomato sauce with deep, authentic Italian flavor.
- Simmer the sauce low and slow: Letting your wine-infused tomato sauce simmer for at least 15–20 minutes melds the flavors and thickens it perfectly to coat your pasta.
- Toss pasta directly in the skillet: Drain the pappardelle and toss it straight into the sauce while it’s hot. This lets the pasta absorb the spicy tomato wine sauce and brings the dish together like a restaurant-quality Italian noodle dish.
- Add red pepper flakes to taste: Adjust the heat level depending on your preference. A pinch enhances the sausage’s spice, making the Italian drunken noodles bolder and more dynamic.
- Finish with fresh basil and a drizzle of olive oil: A handful of torn basil and a light drizzle of good extra virgin olive oil give this one-skillet pasta dinner a fresh, glossy finish that elevates the whole dish.