I’m sharing my Italian Drunken Noodles, an unexpected Italian and Thai fusion that pairs spicy sausage, peppers, onions and basil with a cheeky splash of wine.

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I never thought I’d find an Italian take on Drunken Noodles that really works, but this one surprised me. I let spicy Italian sausage take center stage, then throw in packed fresh basil leaves at the end and it somehow sings.

It’s loud, a little messy, not trying to be polite, and it makes you want to invite people over even if your place is a wreck. The basil keeps things bright so the sausage doesn’t feel like a gut punch, and the whole thing tastes like comfort with an attitude.

Definitely a Pasta Dinner Recipes kind of dish.

Ingredients

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Carb rich pasta, gives energy and a chewy base, little fiber unless whole grain.
High protein and fat, kinda greasy but super savory, adds spicy meaty depth.
Turns sweet when caramelized, adds savory backbone, gives fiber and antioxidants.
Bright sweet crunch, high in vitamin C and fiber, adds fresh color.
Pungent kick that gives umami, antioxidants and big aroma, not many calories.
Adds bright acidity and fruity notes, great to deglaze the pan, cooks off.
Deep salty umami, boosts savory flavor, fish sauce brings anchovy like complexity.
Fresh basil brings peppery sweet herbal lift, finish feels bright and fresh.

Ingredient Quantities

12 oz linguine (or fettuccine), about 340 g

1 lb spicy Italian sausage casings removed

1 large yellow onion, thinly sliced

2 bell peppers (1 red and 1 orange or yellow), thinly sliced

4 garlic cloves, minced

2 tablespoons extra virgin olive oil

1/2 cup dry white wine

2 tablespoons soy sauce

1 tablespoon fish sauce (optional, but good for depth)

1 tablespoon brown sugar or honey

1 to 2 teaspoons crushed red pepper flakes, to taste

1 cup fresh basil leaves, packed

1/4 cup grated Parmesan cheese plus more for serving (optional)

Kosher salt and freshly ground black pepper, to taste

How to Make this

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1. Bring a large pot of water to a boil, salt it well, then cook 12 oz linguine (or fettuccine) until just al dente; reserve about 1 cup pasta water, drain and set the pasta aside.

2. While the pasta cooks heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high, add 1 lb spicy Italian sausage (casings removed) and crumble, cook until nicely browned and cooked through, season with kosher salt and freshly ground black pepper; remove sausage to a bowl leaving the fat in the pan.

3. Add the thinly sliced large yellow onion and the two thinly sliced bell peppers to the same skillet, cook until softened and starting to char around the edges, about 5 to 7 minutes, stir occasionally and add a pinch of salt to help them sweat.

4. Push the veg to the side, add 4 minced garlic cloves and 1 to 2 teaspoons crushed red pepper flakes, cook just 30 to 60 seconds until fragrant, don’t let the garlic burn.

5. Pour in 1/2 cup dry white wine to deglaze the pan, scrape up all the brown bits with a spatula and let the wine reduce by about half, this is where the flavor really builds.

6. Stir in 2 tablespoons soy sauce, 1 tablespoon brown sugar or honey, and 1 tablespoon fish sauce if using (optional but gives depth), let the mixture simmer 1 to 2 minutes and taste, adjust the sweet/salty balance.

7. Return the browned sausage to the skillet, toss to combine, then add the drained pasta, 1/4 cup grated Parmesan, and about half of the packed 1 cup fresh basil leaves (torn or roughly chopped); toss everything together over medium heat.

8. Add reserved pasta water a few tablespoons at a time to loosen the sauce until it coats the noodles nicely, you probably won’t need the whole cup; cook together a minute so the pasta absorbs the sauce.

9. Turn off the heat, fold in the remaining fresh basil leaves, check seasoning and add more kosher salt, freshly ground black pepper or crushed red pepper flakes if needed.

10. Serve immediately with extra grated Parmesan on the side, and don’t forget to taste as you go, small tweaks make it sing.

Equipment Needed

1. Large pot for boiling the pasta, salted well
2. Colander to drain and reserve pasta water
3. Large skillet or sauté pan for browning sausage and veggies
4. Chef knife for slicing onion and peppers, and mince garlic
5. Cutting board, roomy enough for veg and sausage prep
6. Wooden spoon or heatproof spatula to scrape and stir
7. Tongs or pasta fork to toss the noodles and serve
8. Measuring cups and spoons for wine, soy, sugar and oil
9. Small bowl to hold the cooked sausage while you cook the veg
10. Fine grater for the Parmesan, and a measuring cup to save pasta water

FAQ

Q: Can I use a different pasta than linguine or fettuccine? A: Yep. Spaghetti, bucatini, or penne will work fine, just pick something that holds the sauce. Cook it al dente and save about a cup of the pasta water to loosen the sauce when you toss everything together.

Q: What if I don’t eat pork or want a vegetarian version? A: No problem. Swap the spicy Italian sausage for turkey or chicken sausage, or use a plant based sausage or crumbled tofu and mushrooms. Brown them well so you get that caramelized flavor, then follow the recipe the same way.

Q: Can I skip the white wine or replace it? A: Yes. If you don’t want to use wine, deglaze the pan with chicken or vegetable broth plus a splash of lemon juice or a little vinegar for acidity. Wine adds brightness, but broth plus acid does the trick.

Q: How spicy will this be and how do I control the heat? A: Heat depends on the sausage and how many red pepper flakes you add. Start with 1 teaspoon if you’re unsure, 2 teaspoons if you like it hot. Remember spicy sausage may already bring heat, so taste before adding more. Remove seeds from peppers to make it milder.

Q: Is the fish sauce really necessary? A: It’s optional but useful. A small splash adds savory depth and umami. If you don’t have it, add a little extra soy sauce or a dash of Worcestershire instead, but be careful with salt.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth so it doesn’t dry out, toss in fresh basil at the end. Microwave will work but the texture isn’t as good.

Italian Drunken Noodles Recipe Substitutions and Variations

Linguine (12 oz): swap with spaghetti or bucatini for almost the same bite, tagliatelle or pappardelle if you want wider ribbons, or flat rice noodles to make it gluten free.
Spicy Italian sausage: use mild Italian or sweet pork sausage, ground pork seasoned with fennel and red pepper flakes, turkey or chicken sausage, or a plant based spicy sausage for a meatless version.
Dry white wine (1/2 cup): sub with dry vermouth, or low sodium chicken or vegetable broth plus a splash of white wine vinegar or lemon juice, or a non alcoholic white wine if you want no booze.
Fish sauce (optional): replace with an extra tablespoon soy sauce plus a squeeze of lime, a tiny dab of anchovy paste, Worcestershire sauce, or just skip it and add a pinch more Parmesan for umami.

Pro Tips

1) Let the sausage brown until it gets little crispy bits, then break those up small. Those browned bits give the whole dish more texture and punch, so dont rinse them away if you can help it.

2) Save at least a cup of the pasta water and add it a few tablespoons at a time. That starchy water is magic for making the sauce cling to the noodles, and you usually need way less than you think.

3) Dont cook the garlic too early. Throw it in just long enough to smell it, then add the wine or liquids so it doesnt burn and turn bitter. Burnt garlic kills the whole vibe.

4) Taste as you go and tweak the sweet/salty balance. A tiny splash of fish sauce or soy can really deepen the flavor, but add little by little, and finish with basil and fresh grated cheese off the heat so the herbs dont go limp.

Italian Drunken Noodles Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Italian Drunken Noodles, an unexpected Italian and Thai fusion that pairs spicy sausage, peppers, onions and basil with a cheeky splash of wine.

Servings

servings

Calories

821

kcal

Equipment: 1. Large pot for boiling the pasta, salted well
2. Colander to drain and reserve pasta water
3. Large skillet or sauté pan for browning sausage and veggies
4. Chef knife for slicing onion and peppers, and mince garlic
5. Cutting board, roomy enough for veg and sausage prep
6. Wooden spoon or heatproof spatula to scrape and stir
7. Tongs or pasta fork to toss the noodles and serve
8. Measuring cups and spoons for wine, soy, sugar and oil
9. Small bowl to hold the cooked sausage while you cook the veg
10. Fine grater for the Parmesan, and a measuring cup to save pasta water

Ingredients

12 oz linguine (or fettuccine), about 340 g
1 lb spicy Italian sausage casings removed
1 large yellow onion, thinly sliced
2 bell peppers (1 red and 1 orange or yellow), thinly sliced
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
2 tablespoons soy sauce
1 tablespoon fish sauce (optional, but good for depth)
1 tablespoon brown sugar or honey
1 to 2 teaspoons crushed red pepper flakes, to taste
1 cup fresh basil leaves, packed
1/4 cup grated Parmesan cheese plus more for serving (optional)
Kosher salt and freshly ground black pepper, to taste

Directions

Bring a large pot of water to a boil, salt it well, then cook 12 oz linguine (or fettuccine) until just al dente; reserve about 1 cup pasta water, drain and set the pasta aside.
While the pasta cooks heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high, add 1 lb spicy Italian sausage (casings removed) and crumble, cook until nicely browned and cooked through, season with kosher salt and freshly ground black pepper; remove sausage to a bowl leaving the fat in the pan.
Add the thinly sliced large yellow onion and the two thinly sliced bell peppers to the same skillet, cook until softened and starting to char around the edges, about 5 to 7 minutes, stir occasionally and add a pinch of salt to help them sweat.
Push the veg to the side, add 4 minced garlic cloves and 1 to 2 teaspoons crushed red pepper flakes, cook just 30 to 60 seconds until fragrant, don't let the garlic burn.
Pour in 1/2 cup dry white wine to deglaze the pan, scrape up all the brown bits with a spatula and let the wine reduce by about half, this is where the flavor really builds.
Stir in 2 tablespoons soy sauce, 1 tablespoon brown sugar or honey, and 1 tablespoon fish sauce if using (optional but gives depth), let the mixture simmer 1 to 2 minutes and taste, adjust the sweet/salty balance.
Return the browned sausage to the skillet, toss to combine, then add the drained pasta, 1/4 cup grated Parmesan, and about half of the packed 1 cup fresh basil leaves (torn or roughly chopped); toss everything together over medium heat.
Add reserved pasta water a few tablespoons at a time to loosen the sauce until it coats the noodles nicely, you probably won't need the whole cup; cook together a minute so the pasta absorbs the sauce.
Turn off the heat, fold in the remaining fresh basil leaves, check seasoning and add more kosher salt, freshly ground black pepper or crushed red pepper flakes if needed.
Serve immediately with extra grated Parmesan on the side, and don't forget to taste as you go, small tweaks make it sing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.