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–+ servings
Drunken Italian Noodles

Drunken Italian Noodles

Savor the rich flavors of Drunken Italian Noodles, a comforting pasta dish with sausage, peppers, and a splash of wine. Perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound Italian sausage hachée
  • 450 g egg noodles cooked al dente
  • 2 unités green bell peppers diced
  • 800 g canned diced tomatoes with their juice
  • 3 teaspoons fresh minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • ½ cup white cooking wine or chicken broth
  • to taste grated Parmesan cheese
  • to taste fresh parsley chopped
  • to taste salt
  • to taste pepper

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Colander for draining noodles
  • Measuring spoons

Method
 

  1. Heat a large skillet over medium-high heat and add the Italian sausage and diced green peppers. Cook until the sausage is golden brown and the peppers are soft. Drain any excess fat.
  2. Lower the heat to medium-low and stir in the Italian seasoning and minced garlic. Cook for about 30 seconds.
  3. Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits. Simmer until the liquid reduces by half.
  4. Add the canned diced tomatoes and their juices, along with dried basil, salt, and pepper. Allow to simmer gently.
  5. Gently fold in the cooked egg noodles, tossing until evenly coated with the sauce.
  6. Garnish with chopped parsley and grated Parmesan before serving.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 40mgCalcium: 150mgIron: 2mg

Notes

If you're missing an ingredient or want to tweak the recipe, try using ground beef, turkey, or plant-based crumbles as a swap for Italian sausage. Don't skip the deglazing step; it adds depth to the sauce. For leftovers, store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months, reheating with a splash of water.
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