I love this recipe because it’s packed with flavor and comes together quickly in one pan. The sausage adds richness, the peppers bring sweetness, and the sauce coats every noodle beautifully. It’s filling, cozy, and flexible enough to adapt based on what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 ounces wide pasta noodles (pappardelle or fettuccine) 1 pound Italian sausage, casings removed 2 tablespoons olive oil 1 medium onion, sliced 2 bell peppers (red and yellow), sliced 4 cloves garlic, minced 1½ cups crushed tomatoes ½ cup chicken broth 1 teaspoon Italian seasoning ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon red pepper flakes (optional) ¼ cup fresh basil, chopped ½ cup Parmesan cheese, grated
Directions
I start by cooking the pasta in a large pot of salted water until al dente. I reserve about ½ cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, I heat olive oil in a large skillet over medium-high heat. I add the Italian sausage and cook it, breaking it apart, until it’s browned and cooked through.
Next, I add the sliced onion and bell peppers to the skillet. I cook them for about 4–5 minutes until they soften and begin to caramelize slightly. I stir in the minced garlic and cook for another 30 seconds until fragrant.
I pour in the chicken broth and let it simmer for a couple of minutes, scraping up any browned bits from the bottom of the pan. I add the crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes if I want some heat.
I let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors come together.
I add the cooked pasta directly into the skillet and toss everything together. If the sauce feels too thick, I add a splash of the reserved pasta water to loosen it.
I finish by stirring in the fresh basil and sprinkling grated Parmesan cheese over the top. I taste and adjust seasoning if needed, then serve immediately.
Servings and Timing
This recipe makes about 4 servings. Prep time is around 15 minutes. Cook time is approximately 25 minutes. Total time comes to about 40 minutes.
Variations
I sometimes use spicy Italian sausage for extra heat. Adding mushrooms or zucchini boosts the vegetable content. A splash of cream makes the sauce richer and more indulgent. I replace sausage with ground chicken or turkey for a lighter version.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the noodles in a skillet over medium heat with a splash of broth or water to keep the sauce smooth and prevent sticking.
FAQs
What pasta works best for this recipe?
I prefer wide noodles like pappardelle or fettuccine because they hold the sauce well.
Can I make this dish spicy?
Yes, I add extra red pepper flakes or use spicy sausage.
Can I make this ahead of time?
I prepare the sauce ahead and toss it with freshly cooked pasta before serving.
What protein alternatives can I use?
I use ground beef, chicken, or plant-based sausage with great results.
How do I keep the pasta from drying out?
I reserve pasta water and add it as needed when tossing everything together.
Can I add more vegetables?
Yes, mushrooms, spinach, or zucchini work really well.
Is this dish kid-friendly?
I reduce or skip the red pepper flakes to keep it mild.
What should I serve with this?
I usually serve it with a simple green salad or garlic bread.
Can I freeze leftovers?
I don’t usually freeze it because the pasta texture can change.
How do I make it creamier?
I stir in a few tablespoons of cream or extra Parmesan at the end.
Conclusion
This Italian Drunken Noodles recipe is one I turn to when I want a bold, comforting pasta dish that feels hearty and satisfying. With savory sausage, colorful peppers, and a rich tomato sauce coating every noodle, it’s a dependable meal that’s perfect for busy nights or relaxed family dinners.
Italian Drunken Noodles made with wide pasta, savory Italian sausage, sweet bell peppers, and a rich tomato-garlic sauce for a bold, hearty, and comforting dinner.
Ingredients
12 ounces wide pasta noodles (pappardelle or fettuccine)
1 pound Italian sausage, casings removed
2 tablespoons olive oil
1 medium onion, sliced
2 bell peppers (red and yellow), sliced
4 cloves garlic, minced
1 1/2 cups crushed tomatoes
1/2 cup chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1/4 cup fresh basil, chopped
1/2 cup Parmesan cheese, grated
Instructions
Cook the pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
Heat olive oil in a large skillet over medium-high heat.
Add the Italian sausage and cook, breaking it apart, until browned and cooked through.
Add sliced onion and bell peppers and cook for 4–5 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the pan.
Add crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes if using.
Simmer the sauce for about 10 minutes until slightly thickened.
Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed.
Stir in fresh basil and top with grated Parmesan cheese.
Taste and adjust seasoning, then serve immediately.
Notes
Use spicy Italian sausage for extra heat.
Wide noodles hold the sauce best.
Add mushrooms or zucchini for more vegetables.
A splash of cream at the end makes the sauce richer.
