How to Make Italian Drunken Noodles at Home

Italian Drunken Noodles brings a delightful twist to the traditional Thai dish, Pad Kee Mao, by infusing it with robust Italian flavors. This fusion recipe combines the spicy, bold essence of drunken noodles with the hearty, comforting elements of Italian cuisine, creating a dish that’s bursting with flavor and personality. Featuring wide, flat noodles entangled with Italian sausage, bell peppers, onions, and a spicy tomato sauce, this dish is a vibrant celebration of culinary creativity. Perfect for those who love to explore global flavors while enjoying the comforts of Italian cooking, Italian Drunken Noodles promises a memorable dining experience that’s both spicy and satisfying.




Why You’ll Love Italian Drunken Noodles:

  • Bold and Spicy: A fiery dish that excites the palate with each bite.
  • Hearty and Filling: Perfect for satisfying hunger with its combination of pasta and Italian sausage.
  • Quick and Easy: Comes together in one pan for a convenient weeknight meal.
  • Versatile: Easily adaptable to include your favorite vegetables or adjust the spice level to your liking.

Ingredients Notes For Italian Drunken Noodles:

  • Wide Flat Noodles: Pappardelle or tagliatelle work well to mimic the texture of traditional drunken noodles.
  • Italian Sausage: Choose spicy or mild Italian sausage based on your preference for heat.
  • Bell Peppers: A mix of colored bell peppers adds sweetness and crunch.
  • Tomatoes: Crushed tomatoes form the base of the sauce, enriched with Italian herbs.
  • White Wine: Deglaze the pan with a splash of white wine for added depth and acidity.
  • Spices: Red pepper flakes and fresh basil elevate the dish with spice and freshness.

Recipe Steps:

  1. Cook the Noodles: Boil the noodles according to package instructions until al dente. Drain and set aside.
  2. Brown the Sausage: In a large skillet, cook the Italian sausage over medium heat until browned. Remove from the skillet and set aside.
  3. Sauté Vegetables: In the same skillet, add sliced bell peppers and onions, cooking until softened.
  4. Create the Sauce: Add crushed tomatoes, white wine, red pepper flakes, and any desired herbs to the skillet. Simmer until the sauce thickens slightly.
  5. Combine: Return the sausage to the skillet, add the cooked noodles, and toss everything together until well coated in the sauce.
  6. Garnish and Serve: Finish with a generous sprinkle of fresh basil and grated Parmesan cheese before serving.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Warm in a skillet over medium heat, adding a splash of water or wine if necessary to loosen the sauce.


How to Make Italian Drunken Noodles at Home

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Author: Maria


  • 12 ounces pappardelle or wide fettuccine noodles
  • 1 tablespoon olive oil
  • 1 pound Italian sausage spicy or sweet, casings removed
  • 1 large onion sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 4 cloves garlic minced
  • 1/2 cup red wine such as Chianti
  • 1 can 28 ounces crushed tomatoes
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Pinch of red pepper flakes optional for heat
  • Fresh basil leaves torn (for garnish)
  • Grated Parmesan cheese for serving


Cook the Pasta:

  • Cook the pappardelle or wide fettuccine noodles in salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for adjusting the sauce later if needed.

Brown the Sausage:

  • In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.

Sauté the Vegetables:

  • In the same skillet, add the sliced onions and bell peppers. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.

Deglaze with Wine:

  • Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half.

Add Tomatoes and Seasonings:

  • Stir in the crushed tomatoes, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer.

Combine with Sausage and Noodles:

  • Return the cooked sausage to the skillet with the sauce. Add the cooked noodles, tossing well to ensure they are fully coated with the sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.

Garnish and Serve:

  • Remove the skillet from the heat. Garnish the Italian Drunken Noodles with torn fresh basil leaves and a sprinkle of grated Parmesan cheese before serving.

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