Italian-Style Drunken Noodles

Italian-Style Drunken Noodles

Also known as Pasta alla Sbirraglia, this rustic Italian-American dish features wide noodles, savory sausage, peppers, and onions in a garlicky tomato-wine sauce. Bold, flavorful, and perfect for a hearty weeknight meal.

Ingredients

For the Noodles:

· 12 oz (340g) wide pasta (pappardelle, fettuccine, or tagliatelle)
· Salt for boiling water
· 1 tbsp olive oil (for tossing)

For the Sauce & Sauté:

· 1 lb (450g) Italian sausage links (sweet or hot), casings removed
· 1 yellow onion, thinly sliced
· 1 red bell pepper, thinly sliced
· 1 yellow or orange bell pepper, thinly sliced
· 4–5 cloves garlic, minced
· ½ tsp red pepper flakes (optional)
· 1 cup dry red wine (like Chianti or Sangiovese)
· 1 (28 oz / 800g) can crushed tomatoes
· ¼ cup tomato paste
· 1 tsp dried oregano
· 1 tsp dried basil (or 2 tbsp fresh basil, torn)
· Salt and black pepper to taste
· 2 tbsp chopped fresh parsley, plus more for garnish
· ¼ cup grated Parmesan cheese, plus extra for serving

For Finishing:

· 2 tbsp unsalted butter (optional, for richness)
· Fresh basil leaves

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
2. Drain, reserving ½ cup pasta water. Toss pasta with a little olive oil to prevent sticking.

Step 2: Brown the Sausage

1. In a large, deep skillet or Dutch oven over medium-high heat, crumble and cook sausage until browned and cooked through, about 7–8 minutes.
2. Remove sausage with a slotted spoon and set aside, leaving drippings in the pan.

Step 3: Sauté Vegetables

1. In the same skillet, add onion and bell peppers. Sauté until softened and slightly charred, about 8–10 minutes.
2. Add garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.

Step 4: Deglaze & Simmer the Sauce

1. Pour in red wine to deglaze, scraping up any browned bits from the bottom of the pan.
2. Simmer until wine reduces by half, about 3–4 minutes.
3. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
4. Return sausage to the skillet. Reduce heat to low and simmer uncovered for 15–20 minutes, until sauce thickens slightly.

Step 5: Combine & Finish

1. Add cooked pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time.
2. Stir in parsley, Parmesan, and butter (if using) until everything is glossy and well combined.

Step 6: Serve

1. Garnish with fresh basil leaves, extra Parmesan, and a drizzle of olive oil if desired.
2. Serve immediately with crusty bread and a green salad.

Variations:

· Chicken or shrimp: Substitute sausage with sliced chicken breast or shrimp, adjusting cook time accordingly.
· Vegetarian: Omit sausage and add sliced mushrooms, zucchini, or eggplant.
· Creamy version: Stir in ¼ cup heavy cream or mascarpone at the end.
· Spicier kick: Add sliced fresh chili or extra red pepper flakes.

Tips:

· Don’t skip the wine—it gives the dish its “drunken” character and depth.
· Use wide noodles to hold up to the hearty sauce.
· Simmer sauce uncovered to allow flavors to concentrate.
· For a thicker sauce, let it reduce a few minutes longer before adding pasta.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4–6

Rich, wine-kissed, and full of Italian flavor—these noodles are a comforting, crowd-pleasing meal that’s anything but sober!