This is a take on classic Italian dishes. There are many varieties of Italian Pasta dishes other than lasagna, Spaghetti, These Italian Drunken Noodles are a highly popular dish in Italy.
A truly simple dish made with pasta, tomatoes, garlic and herbs, there is not much effort involved in making this dish any night of the week or for any type of event or celebration.
Ingredients
12oz Egg Noodles , cooked to your liking
1lb Ground Italian sausage
2Bell peppers , chopped
3tsp Minced garlic
1tsp Italian seasoning
½C White cooking wine
28oz Can diced tomatoes, not drained
1Tbsp Dried basil
Salt and pepper to taste
Parmesan cheese and fresh chopped parsley for garnish
How To Make Italian Drunken Noodles
Add the meat and peppers to a large saucepan or skillet with deep sides over medium-high heat.
Cook until the meat is completely browned and the peppers have begun to soften.
Lower the heat to medium and add the minced garlic and Italian seasoning. Saute 30 seconds longer.
Mix in the white cooking wine and saute until the liquid in the pot is reduced by half.
Pour the diced tomatoes into the pot along with the dried basil and salt and pepper to taste. Stir to combine well.
Mix in the cooked noodles and continue to saute until heated through.
Top with grated Parmesan and fresh chopped parsley for garnish.
Variations of Italian Drunken Noodles:
Protein Options: Traditionally made with Italian sausage, you can substitute with chicken, shrimp, or a vegetarian option like mushrooms or tofu for a lighter dish.
Wine Choice: Red wine gives a richer flavor, while white wine creates a lighter, more delicate sauce.
You can experiment with both to suit your taste.
Vegetable Add-ins: Add bell peppers, zucchini, or spinach to increase the veggie content and add more texture and flavor.
Spice it Up: Add red pepper flakes or fresh chili peppers for a spicier kick.
Gluten-Free: Use gluten-free pasta for those with dietary restrictions, or swap with zucchini noodles (zoodles) for a low-carb version.
Tips for Perfect Italian Drunken Noodles:
Al Dente Pasta: Cook your noodles until al dente, as they will continue to absorb sauce after cooking.
Deglaze the Pan: When cooking the sausage or veggies, deglaze the pan with the wine to release all the flavorful browned bits stuck to the bottom.
Use Fresh Herbs: Basil, parsley, and oregano add freshness to balance the richness of the dish.
Quality Wine: Use a wine you’d enjoy drinking, as it significantly influences the flavor of the sauce.
Simmer the Sauce: Allow the sauce to simmer for a few minutes after adding the wine to cook off the alcohol and intensify the flavors.
To store Italian Drunken Noodles, follow these steps:
In the Refrigerator:
Cool Completely: Let the noodles and sauce cool to room temperature before storing.
Use Airtight Containers: Transfer the dish to an airtight container to preserve freshness and prevent odor transfer.
Storage Time: Store in the refrigerator for up to 3-4 days. Beyond this, the texture of the noodles may start to degrade.
In the Freezer:
Freezing: If you want to freeze Italian Drunken Noodles, place them in a freezer-safe container or a resealable freezer bag.
It’s best to freeze them without the noodles for a better texture upon reheating (you can cook fresh pasta later).
Storage Time: The dish can be stored in the freezer for up to 2-3 months.
Reheating:
Refrigerated: Reheat in a skillet over medium heat, adding a splash of water or broth to revive the sauce.
You can also microwave it, but it may not maintain the best texture.
Frozen: Thaw in the fridge overnight, then reheat as you would from refrigerated.
Avoid overcooking when reheating, as the noodles may become mushy.
The nutritional content of Italian Drunken Noodles can vary based on the specific ingredients used (e.g., type of pasta, sausage, and wine).
Here’s an approximate breakdown per serving (about 1 1/2 cups) for a typical recipe using Italian sausage, pasta, and vegetables:
Calories: 400-500 kcal
Protein: 18-25 g (from sausage and pasta)
Fat: 20-25 g
Saturated Fat: 6-8 g
Carbohydrates: 40-50 g (from pasta)
Sugars: 4-6 g (from vegetables and wine)
Fiber: 3-5 g (from vegetables and pasta)
Cholesterol: 50-75 mg (from sausage)
Sodium: 600-900 mg (from sausage, broth, and seasonings)
Nutritional Tips:
Lighter version: Use chicken sausage or lean ground turkey to reduce fat and calories.
Whole grain pasta: Swap regular pasta with whole wheat or a high-protein alternative to increase fiber and protein content.
Vegetarian option: Replace sausage with more veggies or a plant-based protein like tofu for fewer calories and less fat.