Ina Garten Italian Drunken Noodles
This dish combines elements of Italian cooking with a rustic, pasta skillet style. It typically uses wide egg noodles or pappardelle, Italian sausage, sautéed vegetables, and a splash of dry wine to build a rich sauce. The result is a hearty, one-pot pasta that’s bold, balanced, and deeply satisfying—ready in under an hour.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Ingredients
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12 oz wide egg noodles or pappardelle
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1 tablespoon olive oil
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1 pound Italian sausage (mild or spicy), casings removed
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 medium red onion, thinly sliced
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3 garlic cloves, minced
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½ cup dry white or red wine
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1 (14.5 oz) can crushed tomatoes
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1 teaspoon Italian seasoning
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½ teaspoon red pepper flakes (optional)
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Salt and freshly ground black pepper, to taste
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¼ cup chopped fresh parsley or basil
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Grated Parmesan cheese, for serving
Instructions
Bring a large pot of salted water to a boil. Cook the noodles until al dente according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned and crumbled, about 5–7 minutes. Remove with a slotted spoon and set aside.
In the same skillet, add the sliced peppers and onion. Cook until softened, about 6–8 minutes. Stir in the garlic and cook for 1 minute more.
Pour in the wine and scrape the bottom of the pan to release browned bits. Simmer for 2–3 minutes until reduced slightly.
Stir in crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 10–15 minutes to let the flavors develop.
Return the cooked sausage to the skillet. Add the drained noodles and toss everything together until well combined and heated through.
Stir in fresh herbs just before serving. Top with grated Parmesan cheese and serve warm.