My favorite noodle meal is Thai, but I like to put an Italian twist on it by making Italian drunken noodles. This Italian twist on drunken noodles is not only tasty but also simple to make. The sauce is flavored with wine, and the noodles are topped with spicy Italian sausage, sweet bell peppers, onions, and fragrant basil.
A Thai classic with an Italian twist
Thai drunken noodles (also known as pad kee mao) are incredibly colorful, rich, and savory.
This meal never fails to satisfy my craving for the bold tastes characteristic of Thai cooking: wide rice noodles bathed in a sweet and savory sauce, charred red and yellow bell peppers and onions, your choice of spicy pork, tofu, or shrimp, and a light flourish of freshly julienned Thai basil.
When I eat this meal, I often wonder how it would taste if it were prepared in an Italian style. Thus, this recipe was born!
Impressive, mouthwatering, and the best of both worlds!
So, ever wonder why they’re called drunken noodles?
The name’s definitely a bit odd, right? I’ve heard a few different stories—one of those things where everyone has an opinion but no one seems to have the “official” answer. My favorite theory? It goes that some adventurous cook, probably late at night, just threw whatever was in the fridge into a pan, and voila! Spicy, bold, and… maybe a bit chaotic. Kind of like the dish itself.
Another story says the heat in these noodles is so intense, it’ll have you reaching for a drink to cool off (which, honestly, sounds pretty accurate if you’re a bit heavy-handed with the chili flakes like I tend to be).
Either way, there’s no actual alcohol involved. Just loads of flavor that’s anything but shy. I don’t know about you, but I kinda like the mystery—it adds to the dish’s charm, don’t you think?
What Do you Need To Make This Italian Drunken Noodles Recipe?
- spicy Italian sausage links
- Olive oil
- garlic
- onion
- pappardelle noodles
- red bell pepper
- orange bell pepper
- yellow bell pepper
- white wine (I used Chardonnay)
- salt
- Italian seasoning
- cracked black pepper
- fresh basil leaves
- diced tomatoes “with juice”
- flat-leaf parsley
Spicy Italian sausage links – they are naturally gluten but check the package to make sure as they are frequently produced and packaged in places that do not adhere to FDA “gluten-free” rules.
Make Italian Drunken Noodles with This Step-by-Step Guide
Thai-style drunken noodles may easily be “morphed” into a totally new, Italian-style meal with a distinctively different flavor profile, all while preserving the spirit of the original thanks to the dish’s basic components of noodles, meat, vegetable, sauce, and herb.
STEP 1: Before I start making the sauce, I cook the pappardelle according to the directions on the package and keep them warm.
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STEP 2: To make the sauce, I heat an extra-large, heavy-bottomed skillet over high heat and add a drizzle of olive oil; after the oil is heated, I add the spicy sausage and brown it until it is cooked through, then I remove it from the pan.
STEP 3: Afterward, I use the drippings in the pan to caramelize onions, add spice, then add bell peppers and cook until golden; last, I add garlic and wine and reduce it by half.
STEP 4: Once the sausage is browned, I add the chopped tomatoes and their juices to the pan and let the combination simmer for a few minutes; at this point, I season the sauce with a little bit more olive oil and some fresh herbs, add the pappardelle, and toss everything well.
This incredible fusion is not to be missed!
Adjusting the Spiciness of Italian Drunken Noodles
Ever make a dish and think, “Wow, I might have gone a little overboard with the spice?” Or maybe, like me, you’ve got folks in your life who raise an eyebrow when you add “just a dash” of crushed red pepper—only to watch the entire jar practically empty out. Italian Drunken Noodles are one of those dishes where the spice level can really change the vibe, so whether you’re craving that fiery kick or a more mellow flavor, a few small tweaks can make it just right.
- To Reduce the Heat: If you’re cooking for a crowd (or just someone who insists they can handle the spice but clearly can’t), here’s a trick: swap the spicy Italian sausage for the sweet version. I know, it’s a small change, but honestly, it can make a huge difference. And, if you’re feeling extra cautious, leave out the crushed red pepper flakes altogether. Trust me, I’ve had a few “too-hot-to-handle” incidents at the dinner table… lesson learned!
- To Intensify the Spice: Now, if you’re like me and think life’s too short for bland food, this one’s for you. Just sprinkle in an extra teaspoon (or two… or three) of red pepper flakes. Go on, don’t be shy! You might feel that slow burn right after the first bite. There’s something thrilling about it, like the spice gives the whole dish a personality. But be warned: once, I added a little too much, and, well, let’s just say it cleared everyone’s sinuses right up!
So, go ahead—try it out, play around with the heat, and don’t be afraid to mess it up. Cooking’s supposed to be a little messy anyway, right? And hey, if it ends up too spicy, just keep a glass of milk nearby.
Storage Options
If you’re anything like me, leftovers are a rare treat. But on the off chance you find yourself with an extra helping or two, just pop them into an airtight container and stash them in the fridge. They’ll stay tasty for up to three days, though I’ll admit I’ve eaten mine cold straight out of the fridge once or twice—no shame here! If you’re reheating, a quick toss in a pan with a little splash of broth or water does the trick to revive that saucy goodness. I wouldn’t freeze these, though—something about the noodles just doesn’t bounce back quite right.
Variations and Substitutions
The beauty of this dish? It’s totally open to interpretation! Here are a few fun tweaks I’ve tried (or considered) that you might enjoy:
- Meat-Free Magic: Not in the mood for sausage? No problem. Load up on mushrooms, zucchini, or even a handful of eggplant chunks. Sometimes I’ll add crispy tofu if I want a protein boost. Just goes to show, you don’t need meat to make it delicious!
- Switch Up the Protein: I’ll be honest—spicy sausage is my favorite, but I’ve also tried this with sliced chicken breast and, on one experimental day, shrimp. Each one gives the dish a bit of a new personality, but they all work surprisingly well. Just keep an open mind, and you might discover a new favorite.
- Experiment with Different Noodles: Pappardelle is the classic choice, but I’ve used everything from fettuccine to gluten-free pasta. One friend even tried it with zucchini noodles and swore by it! Just avoid angel hair or other super-thin pasta—they can’t quite stand up to the sauce.
- Dial Up or Down the Spice: Here’s where it gets personal. If you’re a heat lover, go ahead and toss in an extra pinch (or two) of red pepper flakes. I’ve learned the hard way that not everyone in my family shares my spice tolerance, so if I’m cooking for a crowd, I might dial it back with sweet Italian sausage and skip the flakes altogether
What to Serve with Italian Drunken Noodles
These noodles are delicious solo, but pairing them with a few sides can really complete the meal. Try them with warm garlic knots or a light, zesty salad for balance. Here are a few tasty ideas:
- Garlic Knots
- Cheesy Breadsticks
- Arugula and Parmesan Salad
- Roasted Asparagus with Lemon
- Crispy Zucchini Fries
- Chopped Greek Salad
- Caprese Salad
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Keep the Flavor Coming – Try These:
The Best Ever Italian Drunken Noodles Recipe
Ingredients
- 4 spicy Italian sausage links casings removed
- Olive oil
- 4 cloves garlic pressed through a garlic press
- 1 large onion quartered and sliced thinly
- 8 oz. pappardelle noodles uncooked
- 1 red bell pepper cored and thinly sliced
- 1 orange bell pepper cored and thinly sliced
- 1 yellow bell pepper cored and thinly sliced
- ½ c. white wine I used Chardonnay
- 1 ½ tsp salt
- 1 tsp Italian seasoning
- ½ tsp cracked black pepper
- ¼ c. fresh basil leaves julienned, divided use
- 1 28 oz. can of diced tomatoes, with juice
- 2 tbsp flat-leaf parsley chopped
Instructions
- Following the package directions, cook the pappardelle noodles. Drain when dine and keep the noodles warm.
- Crumble the spicy Italian sausage into the hot oil in the large, heavy-bottom pan or braising pot (you want to keep the sausage fairly chunky), and brown for a few moments on each side. Transfer the browned sausage with a slotted spoon to a small bowl to set aside.
- Toss the sliced onion into the skillet with the sausage drippings and let it cook until brown and caramelized, stirring occasionally to prevent burning (you can always add a little more olive oil if required) and then season with the salt, Italian seasoning, and cracked black pepper.
- After 2 minutes of sauteing the onion, add the sliced bell peppers and saute until cooked and golden. Once the garlic is fragrant, add the white wine and let it decrease for a few moments until nearly totally evaporated.
- After the spicy Italian sausage has browned, add the diced tomatoes and their juice to the pan and stir to incorporate. Simmer for 3 to 4 minutes to allow the flavors to meld, then remove from heat.
- To complete the sauce, add the chopped parsley and around half of the julienned basil and pour in approximately 2-3 teaspoons of olive oil to produce a smooth, rich taste.
- Toss the cooked pappardelle noodles into the sauce and gently integrate them with the sauce and the other ingredients using tongs; taste to determine if more salt and pepper are needed.
- Divide the Italian Drunken Noodles among bowls and top with the remaining julienned basil (you can even top with shaved Parmesan if desired, and an extra drizzle of olive oil).
Notes
Nutrition
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
