Simplified Italian Drunken Noodles

My sister used to make this while she worked as a cook at a daycare center. It’s great for kids and adults alike. Really, it’s as tasty as it sounds.

This was a huge hit with my children. Considering the volume, I expect to reduce the recipe by half the next time I make it. I omitted the mushroom and added some cream of chicken soup.

I handed this recipe to my boyfriend, who isn’t the best cook, and it came out well. My 4-year-old son asked me every day if I was going to make them, even though he felt they were boring.

Never in a million years would I have thought that this is an Italian take on a classic Thai dish. I had to try the dish because my family and I are big fans of Thai food and because I thought the backstory was fascinating. Every single person who tried it agreed that it was delicious. It’s fast and simple, making it ideal for weekday meals or weekend relaxation. This is a crowd-pleaser, though I do have to reduce the heat for the little ones. They can’t stand the heat as much as I do.

The meal would be perfect to serve to company for supper because of how well it is presented. No one has ever tried Italian Drunken Noodles before, but everyone who has tried them has been blown away by the flavor and intrigued by the tale of how an exotic Thai meal was transformed.

I find that the sauce is enhanced by the addition of wine, but if you don’t have any on hand, you can make do with chicken stock and a generous amount of fresh lemon juice. You have to give it a shot, and I have a feeling it will become one of your go-to meals.


Pappardelle noodles, 16 ounces
1 pound of uncased, spicy Italian sausage links
Ingredients: 1 large onion, cut thinly
Seasoning for Italian cooking, one teaspoon
1 sliced red bell pepper
1 finely sliced yellow bell pepper
a total of 4 garlic cloves, minced
a quarter of a cup of white wine
Crushed tomatoes, one 28-ounce can
Sprinkling of red pepper flakes, about a quarter teaspoon
Fresh basil leaves, julienned (about a quarter to a half a cup) Olive oil, to taste
To taste, season with kosher salt and freshly ground black pepper.

Pappardelle should be prepared in a big saucepan of boiling salted water. Make sure it’s al dente. Drain and put away.

Two tablespoons of olive oil should be heated over medium heat in a big, heavy-bottomed cast-iron pan or pot.

When the pan is hot, add the sausage and break it up with a spatula.

The sausage should be browned before being removed from the pan and placed aside.

The onion should be cooked in the same skillet for about 5 minutes, or until it turns brown. If the sausage fat is too dry, you can add extra oil.

Add seasonings such salt, pepper, and Italian herbs, and mix well.

Bell peppers should be added to the onions and cooked for 2 minutes, or until soft.

The garlic should be cooked for an additional minute after being stirred in.

Toss in the wine and simmer for a few minutes to decrease. Add the tomatoes and the meat back to the pan and stir. Keep at a low boil for three minutes before turning off the heat.

After you’ve taste-tested the dish and made any necessary seasoning adjustments, add in some olive oil and basil and give it a good swirl.

Toss the pappardelle into the sauce using tongs.

Prepare and eat!