Best Drunken Noodles Recipe

Ingredients

• 8 oz Wide Egg Noodles (uncooked, wide noodles work best)
• 28 oz Diced Tomatoes (keep the juice, do not drain)
• 0.5 cup White Wine (dry Chardonnay recommended)
• 19 oz Italian Sausage (casing removed)
• 1 Red Bell Pepper (seeded and chopped)
• 1 Yellow Bell Pepper (seeded and chopped)
• 1 Orange Bell Pepper (seeded and chopped)
• 0.25 cup Fresh Basil (chopped)
• 4 tbsp Olive Oil (extra‑virgin recommended)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Salt
• 1 tsp Italian Seasoning
• 5 Garlic Cloves (crushed)
• 2 tbsp Flat‑Leaf Parsley (fresh, chopped)
• 1 Onion (quartered and sliced)

Instructions

1. Heat Oil and Prepare Noodles

   Add 2 tbsp olive oil to the skillet, heat over medium‑high until shimmering. While the oil heats, bring a large pot of salted water to a boil for the noodles.

   Time: PT5M

2. Brown the Sausage

   Add the casings‑removed Italian sausage to the hot oil. Break it up with a spoon and cook until fully browned, about 5‑7 minutes.

   Time: PT6M

3. Set Sausage Aside

   Transfer the cooked sausage to a bowl, leaving the pan juices in the skillet.

   Time: PT1M

4. Sauté Onions

   Add the sliced onion to the skillet and sauté 3‑5 minutes, until softened.

   Time: PT4M

5. Season and Add Peppers

   Stir in ½ tsp salt, ½ tsp black pepper, and 1 tsp Italian seasoning; cook 30 seconds. Then add the chopped red, orange, and yellow bell peppers and cook another 2 minutes until they begin to soften.

   Time: PT3M

6. Add Garlic

   Add the crushed garlic cloves and stir for about 1 minute, until fragrant.

   Time: PT1M

7. Deglaze with White Wine

   Pour in ½ cup Chardonnay and let it reduce for roughly 2 minutes, scraping any browned bits from the pan.

   Time: PT2M

8. Add Tomatoes and Sausage

   Stir in the 28 oz can of diced tomatoes with its juice, then return the browned sausage to the skillet. Simmer the mixture for 3‑5 minutes.

   Time: PT4M

9. Finish the Sauce

   Turn off the heat. Add the remaining 2 tbsp olive oil, 2 tbsp chopped parsley, and half of the chopped basil. Fold gently to combine.

   Time: PT1M

10. Combine Noodles

    Drain the cooked noodles (reserve a splash of cooking water) and add them to the skillet. Toss with tongs until everything is evenly coated.

    Time: PT2M

11. Plate and Serve

    Transfer the finished noodles to a serving board or plate, garnish with the remaining fresh basil if desired, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

60 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Wide Egg Noodles: Linguine, Fettuccine, Other wide noodles
• Instead of Diced Tomatoes: Fresh diced tomatoes, Crushed tomatoes
• Instead of White Wine: Chicken broth, White wine vinegar diluted with water
• Instead of Italian Sausage: Ground pork with Italian seasoning, Chicken sausage
• Instead of Red Bell Pepper: Any red sweet pepper
• Instead of Yellow Bell Pepper: Any yellow sweet pepper
• Instead of Orange Bell Pepper: Any orange sweet pepper
• Instead of Fresh Basil: Thai basil, Italian flat‑leaf parsley
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt, Kosher salt
• Instead of Italian Seasoning: Dried oregano and basil blend
• Instead of Garlic Cloves: Garlic paste, Minced garlic
• Instead of Flat‑Leaf Parsley: Italian parsley, Cilantro
• Instead of Onion: Shallots, Leeks

Equipment Needed

• Large Skillet or Sauté Pan
• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Tongs
• Wooden Spoon or Silicone Spatula
• Colander
• Bowl for Sausage

Critical Steps — Do Not Skip

• Remove the casing from the Italian sausage before cooking.
• Do not drain the canned diced tomatoes; keep the juice for sauce richness.
• Reduce the white wine just enough to concentrate flavor without over‑cooking.
• Add the final olive oil and fresh herbs off the heat to keep the sauce glossy.
• Toss the noodles quickly to coat evenly; avoid over‑mixing which can make them mushy.

Chef Tips from the Video

• Use a dry, high‑quality Chardonnay for a clean flavor; avoid sweet wines.
• Finish the dish with a drizzle of extra‑virgin olive oil for added richness.
• Fresh herbs added off the heat retain their bright color and aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 2 months; reheat gently and add a splash of broth.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the noodles a few minutes early, rinse under cold water, and toss with a little oil; reheat in the skillet with the sauce.
• The sauce (tomatoes, wine, sausage) can be prepared up to 24 hours ahead and refrigerated; add fresh herbs just before serving.

Frequently Asked Questions