Our Italian Drunken Noodles is a comforting one-pot pasta recipe that brings together classic Italian flavors with a bold, slightly tangy sauce. Mild Italian sausage pairs with colorful bell peppers, onion and garlic, simmered in white wine, San Marzano tomatoes and chicken broth to create a rich, silky sauce that clings to every noodle. Fresh basil and grated Parmesan finish the dish for an easy weeknight meal or a crowd-pleasing dinner party main.
Italian Drunken Noodles
This version of drunken noodles uses Italian pantry staples to deliver big flavor with minimal fuss. The white wine adds acidity and depth while the San Marzano tomatoes give the sauce a smooth, classic Italian base. Cooking the pasta directly in the sauce keeps the meal tidy and helps the starches thicken the liquid for a cohesive, restaurant-quality finish.
Use your preferred pasta shape—penne, rigatoni, or a sturdy egg noodle all work well. The sausage provides savory richness, peppers bring sweetness and color, and a pinch of crushed red pepper adds a gentle background heat. Serve with extra basil and freshly grated Parmesan for best results.
Why you’ll love this dish…
- Flavorful fusion: Italian sausage, peppers and wine create a balanced, savory sauce.
- One-pot convenience: Pasta cooks in the same pot as the sauce, reducing cleanup.
- Customizable: Swap in spicy sausage, vegetarian sausage, or different pasta shapes.
- Fast weeknight dinner: Ready in about 25 minutes from start to finish.
- Great for leftovers: Reheats well when stored properly, especially with firmer pastas.
More Pasta Recipes to enjoy!
Recipe Shopping List
Here are the ingredients you’ll need. For exact measurements and a printable version, see the recipe card below.
- Italian sausage links (mild or hot, depending on preference)
- Olive oil
- Multi-colored bell peppers
- Small onion
- Garlic
- Dried Italian seasoning blend
- Salt
- Crushed red pepper flakes
- San Marzano tomatoes (28-ounce can, whole or diced)
- White wine (Sauvignon Blanc or Pinot Grigio work well)
- Chicken broth
- Pasta (1 pound; choose a sturdy shape)
- Fresh basil
- Parmesan cheese
Try my Air Fryer Italian Sausage for an easy prep option.
How To Make This Recipe
Below is a concise overview of the cooking steps so you know what to expect. For exact ingredient amounts and timings, see the detailed recipe card further down.
- Cook the sausage: Grill or air fry Italian sausage links at 375°F for 12–15 minutes until browned and cooked through.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Slice the peppers and dice the onion, then sauté until softened and lightly browned.
- Add aromatics and seasoning: Stir in garlic, dried Italian seasoning, salt, and crushed red pepper; cook briefly until fragrant.
- Build the sauce: Add San Marzano tomatoes (break up whole tomatoes), pour in white wine and chicken broth, then add the pasta.
- Simmer with sausage: Slice the cooked sausage and add to the pot. Cover and simmer until the pasta is tender, adding extra liquid if needed.
- Finish and serve: Stir in torn basil and top with grated Parmesan before serving.
Try our Italian Sausage and Cabbage Soup next!
Recipe FAQ
Yes. Choose any pasta you prefer. Thicker shapes like rigatoni or penne hold the sauce well; thinner noodles will cook faster and may absorb more liquid.
Yes. Omit the sausage and use a plant-based sausage or sautéed mushrooms for a meaty texture. Replace chicken broth with vegetable broth.
You can prepare parts in advance—cook the sausage and sauté the peppers and onion—then finish the sauce and pasta just before serving. If making completely ahead, use a hearty pasta that tolerates reheating better; add a little extra broth when reheating if the pasta has absorbed most of the sauce.
Traeger Stuffed Peppers
Serve this with
- Garlic bread or crusty bread to soak up extra sauce
- Simple Caesar salad or a green salad to balance the richness
More Italian Sausage Recipes
- Zuppa Toscana
- Italian Sausage and Rice
- Creamy Tortellini Soup with Italian Sausage
Pin For Later
Italian Drunken Noodles
This flavorful Italian Drunken Noodles recipe is simple to prepare and full of savory, layered flavors—perfect for busy weeknights or casual entertaining.
5 minutes
20 minutes
25 minutes
Ingredients
- 1 pound mild Italian sausage links
- 2 tablespoons olive oil
- 3 bell peppers, mixed colors
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 28-ounce can San Marzano tomatoes, whole or diced with juice
- ½ cup white wine (Sauvignon Blanc or Pinot Grigio)
- 4 cups chicken broth
- 1 pound pasta
- 6 fresh basil leaves, torn
- ½ cup grated Parmesan cheese
Instructions
- Brown the Italian sausage on the grill or in an air fryer at 375°F for 12–15 minutes until cooked through.
- While the sausage cooks, heat olive oil in a large pot over medium heat. Remove pepper stems and seeds and slice the peppers.
- Sauté the peppers and onion for 4–5 minutes until they begin to soften and brown.
- Add garlic, Italian seasoning, salt and crushed red pepper flakes; sauté another 2–3 minutes until fragrant.
- Add the San Marzano tomatoes to the pot. If using whole tomatoes, gently break them up with a spatula.
- Pour in the white wine, add chicken broth and then add the pasta.
- Bring the pot to a simmer.
- Slice the cooked sausage and add it to the simmering pot.
- Cover and simmer until the pasta is tender, stirring occasionally. Add a splash more broth if the pasta absorbs too much liquid.
- Once the pasta is cooked, stir in torn basil and sprinkle with Parmesan before serving.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 434
Total Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 15g
Cholesterol: 40mg
Sodium: 1062mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 16g
Protein: 17g
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