Italian Drunken Noodles
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 people
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Calories
967 kcal
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Course
Main Course
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Cuisine
Italian
Italian Drunken Noodles
Description
This dish starts with cooked egg noodles tossed with a sauce made from sautéed garlic, onions, and pepperoncinis, providing pungency and mild heat. Spicy Italian sausage and sliced bell peppers add hearty protein and sweetness.
The sauce is built with tomato sauce, beef broth, Italian seasoning, salt, pepper, and crushed red pepper flakes to bring a balanced, slightly spicy and herby depth. Simmering briefly allows flavors to meld before noodles and fresh tomato wedges are combined.
Finishing with fresh basil leaves adds a bright herbal note. This dish can be served comfortably on its own, with optional grated Parmesan cheese. Adjust spice level by selecting sausage type and amount of red pepper flakes.
Leftovers store well refrigerated for several days and can be reheated on the stove or microwave.
Ingredients
- 16 ounces egg noodles or pappardelle pasta, wide
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1 cup onion diced
- ½ cup pepperoncinis sliced
- 1 pound spicy Italian sausage sliced (or loose Italian sausage, crumbled, links
- 2 bell pepper sliced
- 8 ounces tomato sauce
- 1 cup beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning click link for homemade recipe
- ½ teaspoon red pepper flakes + more to make it spicier, crushed
- 2 tomato sliced into 8 wedges, large
- ½ cup basil fresh leaves
Instructions
- Bring a large pot of salted water to boil on the stove over high heat.
- Add the egg noodles to the boiling water and cook according to package directions, drain and set aside.
- Add the olive oil to a large skillet, or dutch oven, on the stove over medium-high heat.
- Once the oil is hot, add the garlic, onion and pepperoncinis. Saute 3-4 minutes.
- Add the Spicy Italian Sausage and bell peppers, cook for 3-4 minutes.
- Add the tomato sauce, beef broth, salt, pepper, Italian seasoning and crushed red pepper flakes, simmer for 4-5 minutes.
- Add the cooked pasta and tomatoes, toss to coat.
- Simmer on the stove for 2-3 minutes, then remove from the heat, toss with the fresh basil leaves and serve.
- Optionally top with fresh grated parmesan cheese.
Notes
- To reduce spiciness, replace spicy Italian sausage with sweet Italian sausage and omit crushed red pepper flakes.
- For a vegetarian version, omit sausage, add an extra bell pepper, and use vegetable broth instead of beef broth.
- Use gluten-free pasta like tagliatelle or fettuccine to make this gluten-free.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat on the stove over medium heat, stirring occasionally, until warmed through (5-10 minutes).
- Alternatively, reheat in the microwave for 2-3 minutes in a microwave-safe bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 967 kcal
% Daily Value*
| Calories | 967kcal | 48% |
| Carbohydrates | 98g | 33% |
| Protein | 36g | 72% |
| Fat | 48g | 74% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 181mg | 60% |
| Sodium | 1941mg | 81% |
| Potassium | 1188mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 3001mg | 60% |
| Vitamin C | 109mg | 121% |
| Calcium | 130mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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