Italian Drunken Noodles

Ah, gather around, dear epicureans, for we are about to embark on a culinary escapade with the enchanting Italian Drunken Noodles. Picture this: the sun setting over the rolling hills of Tuscany, a table laden with the finest of Italian fare, and in the center, a dish that marries the heart of Italy with the soulful embrace of noodles.

This is no ordinary pasta dish. It’s a symphony of flavors where each ingredient plays its note perfectly. The egg noodles, al dente and eager, twirl around your fork, enveloped in the rich, savory sauce. The ground Italian sausage offers a hearty and spiced melody, harmonizing with the sweet and colorful bell peppers. Each bite is a whisper of garlic, a hint of herbs, and the spirited kick of white cooking wine, creating a crescendo of tastes that dance on your palate.

As you sprinkle the final touch of Parmesan and parsley, it’s like adding the stars to the night sky – a sight to behold and a flavor to savor. This dish is not just food; it’s a story, a journey to a land where every meal is a celebration and every bite is a memory.

So, tie your apron, sharpen your knives, and let’s create magic with Italian Drunken Noodles – a dish that’s sure to delight, surprise, and transport you to the heart of Italy with each and every bite.


  1. 12 oz Egg Noodles, cooked al dente
  2. 1 lb Ground Italian Sausage
  3. 2 Bell Peppers, chopped (color is your canvas, choose your hues)
  4. 3 tsp Minced Garlic (the aromatic waltz begins)
  5. 1 tsp Italian Seasoning (a sprinkle of Italian charm)
  6. ½ cup White Cooking Wine (for that spirited kick)
  7. 28 oz Can Diced Tomatoes, juice and all
  8. 1 Tbsp Dried Basil (a basil brushstroke)
  9. Salt and Pepper, to taste (the classic duo)
  10. Parmesan Cheese, grated (for the grand finale)
  11. Fresh Chopped Parsley, for garnish (like a fresh spring morning)


  1. Begin the Sauté: In a large saucepan or skillet with deep sides, over medium-high heat, introduce the ground Italian sausage and bell peppers. Dance them around the pan until the meat is richly browned and the peppers have softened in the warm embrace of the heat.
  2. Aromatic Interlude: Lower the heat to medium. Now, it’s time for the minced garlic and Italian seasoning to join the soiree. Sauté them for a fleeting 30 seconds, just enough to awaken their fragrances.
  3. Wine Waltz: Pour in the white cooking wine. Let it simmer and reduce by half, infusing the dish with a slightly tipsy cheer.
  4. Tomato Tango: Welcome the diced tomatoes and dried basil to the pan, along with a pinch of salt and pepper. Stir them gently into a harmonious mix.
  5. Noodle Rendezvous: Now, for the grand introduction – the cooked egg noodles. Gently fold them into the sauce, letting them absorb the flavors as they warm through.
  6. The Final Flourish: Once everything is heated through and mingling nicely, it’s time to plate. Serve with a generous sprinkle of grated Parmesan and a scatter of fresh chopped parsley for that final touch of elegance.

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