Description
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
