Alright, come on in, grab a seat! Let me tell you about something that’s become a real staple in our house: Italian Drunken Noodles. It’s a bit of a happy accident, really. I was craving both spicy Thai noodles and a comforting Italian pasta dish, and well, one thing led to another. Let me paint you a picture: a steaming bowl of wide, chewy noodles coated in a rich, savory sauce, bursting with the flavors of Italian sausage, garlic, tomatoes, and just the right kick of chili.
The kids went absolutely bonkers for it the first time I made it. Even my picky eater, Liam, who usually turns his nose up at anything remotely spicy, devoured a huge bowl. My husband, Mark, who’s a sucker for anything pasta-related, declared it “better than takeout!” That’s high praise coming from him.
The beauty of this recipe is that it’s surprisingly simple, and it’s perfect for those nights when you need a quick and satisfying meal. I know how it is – between school runs, soccer practice, and trying to keep the house from looking like a tornado hit it, dinner sometimes feels like a chore. But this Italian Drunken Noodles recipe? It’s a lifesaver. It uses ingredients you probably already have in your pantry and fridge, and it comes together in under 30 minutes.
I remember the first time I tried making anything similar to this dish. I totally messed it up. I added way too much soy sauce (thinking it was more like a traditional Italian sauce) and the noodles were a sticky, salty mess. The family tried to be polite, but the look on their faces said it all. Lesson learned: sometimes, fusion requires finesse!
But don’t worry! This recipe is foolproof. I’ve tweaked it and tested it countless times to get it just right. And now, I’m sharing it with you. I know you’re going to love it. So, grab your apron, and let’s get cooking! I promise, this Italian Drunken Noodles will become a new family favorite in your house, too.
Ingredients
Here’s what you’ll need to make these amazing Italian Drunken Noodles. Don’t worry, it’s all pretty standard stuff, and I’ll give you some tips and tricks along the way.
- 1 pound wide rice noodles: These are my go-to, but feel free to use fettuccine or linguine if that’s what you have on hand. I find the rice noodles really soak up the sauce. The width and texture of the rice noodles provide a delightful chewiness that complements the robust sauce.
- 1 pound Italian sausage: I usually use sweet Italian sausage, but if you like a little more heat, go for hot Italian sausage. You can also use chicken or turkey sausage to keep it lighter. Consider exploring different regional Italian sausage variations for unique flavor profiles.
- 1 medium onion, chopped: Yellow or white onion works best here. I always chop a little extra to have on hand for other recipes during the week. The key is to ensure the onion is finely chopped so it cooks evenly and melds seamlessly into the sauce.
- 3 cloves garlic, minced: Fresh garlic is a must! It adds so much flavor. I keep a jar of pre-minced garlic in the fridge for emergencies, but fresh is always best. Mincing the garlic finely releases its pungent aroma and ensures even distribution throughout the dish.
- 1 (28 ounce) can crushed tomatoes: This is the base of our sauce. I prefer crushed tomatoes for the texture, but diced tomatoes will work too. Crushed tomatoes provide a smoother consistency, while diced tomatoes add a chunkier texture. You can also use tomato passata for an even silkier sauce.
- 1/2 cup chicken broth: This adds depth of flavor to the sauce. Vegetable broth works just as well if you’re trying to make it vegetarian. Using homemade chicken broth elevates the dish with its rich, savory notes.
- 1/4 cup soy sauce: This might seem like an odd ingredient in an Italian-inspired dish, but trust me, it adds a wonderful savory note. Reduced sodium is my recommendation. The umami-rich soy sauce complements the other flavors and adds a unique twist to the traditional Italian sauce.
- 2 tablespoons olive oil: For sautéing the sausage and vegetables. I always have a big bottle of extra virgin olive oil in my pantry. Extra virgin olive oil not only adds flavor but also provides healthy fats.
- 1 tablespoon red pepper flakes: Adjust this to your spice preference. My family loves a little kick, but you can reduce it or omit it altogether if you’re sensitive to spice. Experiment with different types of chili flakes to customize the heat level.
- 1/4 cup chopped fresh basil: This adds a burst of freshness at the end. If you don’t have fresh basil, you can use dried, but fresh is always better. Adding fresh basil at the end preserves its delicate flavor and aroma.
- Salt and pepper to taste: Seasoning is key! Don’t be afraid to taste and adjust as you go. Seasoning is crucial for bringing out the flavors of all the ingredients.
- Optional: grated Parmesan cheese, for serving. My kids love a generous sprinkle of Parmesan cheese on top of their Italian Drunken Noodles. A sprinkle of Parmesan cheese adds a salty, savory finish to the dish.
I often find myself adjusting this recipe depending on what’s in my fridge. Sometimes I’ll throw in some chopped bell peppers or mushrooms for extra veggies. The great thing about Italian Drunken Noodles is that it’s so versatile! I like to buy my sausage in bulk when it’s on sale and freeze it for later. It’s a great way to save money.
Step-by-Step Instructions
Alright, let’s get cooking! Here’s how to make these incredible Italian Drunken Noodles. I’ll walk you through each step, and I’ll share some tips and tricks that I’ve learned along the way.
- Cook the noodles according to package directions. While the noodles are cooking, you can start on the sauce. Make sure to drain the noodles well, or they’ll make the sauce watery. Overcooking the noodles can result in a mushy texture, so be sure to cook them al dente, with a slight firmness to the bite.
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. I like to use a wooden spoon for this. It’s gentle on my skillet. Breaking up the sausage ensures even cooking and distribution of flavor throughout the sauce.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, or it will taste bitter. My kids love helping with this step. They always say the garlic smells amazing! Cooking the onions until softened releases their sweetness, while sautéing the garlic until fragrant infuses the dish with its pungent aroma.
- Pour in the crushed tomatoes, chicken broth, soy sauce, and red pepper flakes. Stir well to combine. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened. I usually let it simmer while I set the table and get the kids ready for dinner. Simmering the sauce allows the flavors to meld together, creating a harmonious blend of savory, spicy, and umami notes.
- Add the cooked noodles to the skillet and toss to coat with the sauce. Make sure the noodles are evenly coated. If the sauce is too thick, add a little more chicken broth. I learned this the hard way when my noodles were a bit dry the first time I made it. Tossing the noodles ensures they are fully immersed in the sauce, allowing them to absorb all the delicious flavors.
- Stir in the chopped fresh basil. Taste and adjust seasoning with salt and pepper, if needed. Don’t be afraid to add a little extra red pepper flakes if you like it spicy! Adding fresh basil at the end preserves its delicate flavor and aroma, while adjusting the seasoning ensures the dish is perfectly balanced to your taste.
- Serve immediately, garnished with grated Parmesan cheese, if desired. My family loves to add a sprinkle of Parmesan cheese. It adds a nice salty touch. Serving the dish immediately ensures the noodles are still warm and the sauce is at its peak flavor.
I’ve made this Italian Drunken Noodles recipe so many times, I can practically do it with my eyes closed! One time, I accidentally added sugar instead of salt (don’t ask!). It was a disaster! But hey, we all make mistakes, right? The important thing is to learn from them and keep cooking. The leftovers are amazing! I usually pack them for lunch the next day. I’ve tried adding other sauces to the dish but this version is the best.
Serving Ideas
Now that you’ve made this delicious Italian Drunken Noodles, let’s talk about how to serve it. Here are some of my favorite ways to enjoy this dish:
- As a main course: This is the obvious one! Italian Drunken Noodles are hearty and satisfying enough to be a complete meal on their own. I often serve it with a simple side salad for a balanced meal. A light and refreshing salad with crisp greens, juicy tomatoes, and a tangy vinaigrette complements the richness of the noodles.
- With a side of garlic bread: Because who doesn’t love garlic bread with pasta? It’s the perfect way to soak up all that delicious sauce. I like to make my own garlic bread with a baguette, butter, garlic, and Parmesan cheese. Homemade garlic bread adds a personal touch and allows you to customize the flavors to your liking.
- Topped with grilled chicken or shrimp: If you want to add some extra protein, grilled chicken or shrimp are great options. I usually grill them while the sauce is simmering. Grilling the chicken or shrimp adds a smoky char that complements the savory flavors of the dish.
- As a potluck dish: Italian Drunken Noodles are always a hit at potlucks. They’re easy to transport and everyone loves them. I usually make a big batch and bring it in a large container. The dish is easy to prepare in large quantities and can be served at room temperature, making it perfect for potlucks.
- For a quick weeknight dinner: This is my go-to meal when I’m short on time. It comes together in under 30 minutes, and it’s always a crowd-pleaser. The kids always cheer when they see this on the menu! With its quick preparation time and simple ingredients, it’s a lifesaver on busy weeknights.
- As leftovers: Italian Drunken Noodles are just as good (if not better) the next day. The flavors meld together even more overnight. Allowing the flavors to meld together overnight enhances the overall taste of the dish.
My family loves this dish so much that they often request it for special occasions. I’ve made it for birthdays, anniversaries, and even just a regular Sunday dinner. It’s a dish that always brings us together. Sometimes I will add mushrooms to the sauce. It gives it a nice earthy flavor. I always get asked for the recipe, that’s why I decided to share it here.
FAQs
I’ve gotten a lot of questions about this Italian Drunken Noodles recipe over the years, so I thought I’d answer some of the most common ones here.
Can I make this vegetarian?
Absolutely! Simply omit the Italian sausage and add some extra vegetables, like mushrooms, bell peppers, or zucchini. You can also use vegetable broth instead of chicken broth. Consider adding plant-based protein sources like tofu or tempeh for a more substantial vegetarian meal.
Can I make this gluten-free?
Yes! Just use gluten-free rice noodles or your favorite gluten-free pasta. Double-check that your soy sauce is gluten-free as well. Look for tamari, a gluten-free alternative to soy sauce, to ensure the dish is completely gluten-free.
Can I make this ahead of time?
You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Just cook the noodles when you’re ready to serve. One time I made the sauce a week in advance and froze it. It worked perfectly! Storing the sauce separately prevents the noodles from becoming soggy.
Can I use a different type of sausage?
Definitely! Feel free to use any type of sausage you like. Chicken sausage, turkey sausage, or even chorizo would be delicious. Experiment with different sausage varieties to customize the flavor profile of the dish.
How spicy is this dish?
The spice level depends on how much red pepper flakes you use. Start with a small amount and add more to taste. My kids can handle a little bit of spice, but I usually keep it mild for them. Consider using other chili peppers or sauces to adjust the heat level to your preference.
Can I freeze this dish?
Yes, you can freeze Italian Drunken Noodles for up to 2 months. Just make sure to cool it completely before freezing. When reheating, you may need to add a little extra broth to loosen the sauce. Freezing the dish in individual portions allows for easy and convenient meal prepping.
What if I don’t have fresh basil?
You can use dried basil, but fresh basil is always better. If using dried basil, use about 1 teaspoon. I always try to keep a pot of basil growing on my windowsill. Dried basil has a more concentrated flavor than fresh basil, so use it sparingly.
Can I use different noodles?
Yes! While I prefer wide rice noodles, you can use any type of pasta you like. Fettuccine, linguine, or even penne would work well. Different pasta shapes and textures can create unique variations of the dish.
I don’t have chicken broth. What can I use?
You can use water in a pinch, but the flavor won’t be as rich. If you have bouillon cubes or powder, you can use that to make a quick broth. Using a flavorful broth enhances the overall taste of the dish.
This Italian Drunken Noodles recipe is so forgiving. Don’t be afraid to experiment and make it your own.
Conclusion
Well, there you have it! My recipe for Italian Drunken Noodles. It’s a dish that’s near and dear to my heart, not just because it’s delicious, but because it’s a dish that my family loves and enjoys together. It’s a reminder that even the simplest meals can create lasting memories. And I hope it does the same for you.
Before you go, here are a few final tips to ensure your Italian Drunken Noodles turn out perfectly:
- Don’t overcook the noodles: Overcooked noodles will be mushy. Cook them al dente for the best texture.
- Taste and adjust the seasoning: Don’t be afraid to add more salt, pepper, or red pepper flakes to taste.
- Use fresh ingredients: Fresh garlic and basil will make a big difference in the flavor of the dish.
We’ve made it with pancetta before, and it tasted amazing. Mark’s mom likes it with green onions, which also gives it a nice flavor. I’m so glad I can share this recipe with you. It’s more than just a recipe; it’s a piece of my family’s story. I hope you’ll give it a try and make it a part of yours, too.
Now, go ahead and get cooking! I can’t wait to hear what you think. And if you have any questions, don’t hesitate to ask. I’m always here to help. Happy cooking! And please, let me know how your Italian Drunken Noodles turn out!
Italian Drunken Noodles
These Italian Drunken Noodles are a delightful twist on a classic Asian dish! Packed with Italian flavors like sausage, peppers, and a hint of wine, this easy and tasty recipe will become a new weeknight favorite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 pound wide rice noodles
- 1 pound Italian sausage, removed from casing
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 1/2 cup dry red wine
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook rice noodles according to package directions. Drain and set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned.
- Add bell peppers and onion to the skillet and cook until softened, about 5-7 minutes.
- Add garlic and red pepper flakes (if using) and cook for 1 minute more.
- Pour in red wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in soy sauce, oyster sauce, and brown sugar. Bring to a simmer.
- Add cooked rice noodles to the skillet and toss to coat with the sauce.
- Stir in fresh basil. Season with salt and pepper to taste.
- Serve immediately.
Notes
Garnish with extra basil and a sprinkle of parmesan cheese for an extra touch of Italian flavor.