Italian “Drunken” Noodles With Spicy Italian Sausage

Total Time
Prep 15 mins
Cook 20 mins


Ingredients Nutrition


  1. -Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
  2. -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
  3. -To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.
Most Helpful

My husband and I loved this recipe. We used fettuccini instead of the Pappardelli, which was really good. Have been passing this recipe along.

5 5

We LOVED this! I'd actually found this exact recipe on two sites, and slight variations on two others. Next time I'll take a picture and post - with all the peppers, basil, parsley and Parmesan garnish - it's a beautiful and colorful dish.<br/>--On the other site, it mentioned you could substitute egg noodles since Pappardelle noodles are hard to find. Instead of 8 oz, I used a 12 oz package. <br/>--Also, I was afraid I and my youngest child wouldn't like the spicy sausage, so I used regular sausage (not "sweet", not ?breakfast?). <br/>--I didn't measure a 1/4 cup of of Basil; I used an entire 2 oz package, which looked about the same. <br/>--Other than those adjustments, I followed the recipe exactly. <br/>--I live at a high altitude, so cooking pasta always takes me longer than the package says. I don't know why, but this dish took me about 55 minutes from start to finish. I'll start the noodles sooner next time; I think I can get it down to 45 minutes.<br/>--We eat large portion sizes (3 of us had seconds!), so for us, it served 5.<br/><br/>My youngest likes sausage, but didn't like this sausage, nor does she like peppers. So she basically ate the tomato sauce with the noodles. But my spouse, oldest and I all LOVED this. We?ll be adding this to my menu rotation!

This dish is SO GOOD ! The sauce has depth and the flavors linger on your palate.<br/>I especially liked that the pasta/sausage ratio was far less than the veggies. Loads of color on the plate. Will definitely make again and again.<br/>Makes sure to top with additional fresh basil and shaved Parmesan !