Italian Drunken Noodles with Sausage and Bell Peppers
A hearty Italian-inspired pasta dish featuring spicy sausage, colorful bell peppers, and pappardelle noodles in a wine-kissed tomato sauce. The sausage is browned to perfection while caramelized onions and sautéed peppers add sweetness and depth. White wine reduces into the sauce for complexity, while fresh basil and parsley brighten the rich flavors. Perfect for weeknight dinners or casual entertaining when you want something satisfying and flavorful.
Ingredients
- 4 links spicy Italian sausage, casings removedsweet Italian sausage1:1none
milder flavor
- olive oil
- 4 cloves garlic, pressed through garlic press
- 1 large onion, quartered and sliced thinly
- 8 oz pappardelle noodles, uncookedfettuccine or tagliatelle1:1none
similar wide pasta shape
- 1 red bell pepper, cored and thinly sliced
- 1 orange bell pepper, cored and thinly sliced
- 1 yellow bell pepper, cored and thinly sliced
- ½ cup white wine
- 1 ½ tsp salt
- 1 tsp Italian seasoning
- ½ tsp cracked black pepper
- ¼ cup fresh basil leaves, julienned, divided use
- 1 28 oz can diced tomatoes, with juice
- 2 tbsp flat-leaf parsley, chopped
Instructions
- 1
Cook pappardelle noodles according to package directions, drain and keep warm
- 2
Brown crumbled Italian sausage in hot oil in large heavy-bottom pan, keeping fairly chunky, transfer to bowl
- 3
Cook sliced onion in sausage drippings until brown and caramelized, stirring occasionally
- 4
Season onion with salt, Italian seasoning, and black pepper
- 5
Add sliced bell peppers to onion and sauté until cooked and golden
- 6
Add pressed garlic and sauté until fragrant
- 7
Pour in white wine and let reduce until nearly evaporated
- 8
Return browned sausage to pan, add diced tomatoes with juice and stir to incorporate
- 9
Simmer for 3 to 4 minutes to allow flavors to meld, then remove from heat
- 10
Stir in chopped parsley, half the julienned basil, and olive oil for smooth rich taste
- 11
Toss cooked noodles into sauce using tongs, taste and adjust salt and pepper
- 12
Divide among bowls and top with remaining basil
Tips
Keep sausage fairly chunky when browning for better texture in the final dish
Add extra olive oil if onions start to stick while caramelizing
Let wine reduce completely to avoid harsh alcohol flavor in the sauce
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prepare sauce up to 1 day ahead, reheat gently and toss with fresh pasta
Serve immediately while hot, optionally topped with shaved Parmesan and extra olive oil
Common Mistakes
Don't overcook peppers to avoid mushy texture
Let wine fully reduce to prevent harsh alcohol taste
Substitutions
similar wide pasta shape
milder flavor
FAQ
Can I use a different pasta shape?
Yes, any wide flat pasta like fettuccine or tagliatelle works well. The sauce clings better to wider noodles than thin ones.
What if I don't have white wine?
Substitute with chicken broth or omit entirely. The wine adds depth but the dish will still be flavorful without it.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently with a splash of olive oil or broth to loosen the sauce.