Italian Drunken Noodles — the name alone is enough to spark curiosity. Despite sounding like a quirky twist on the classic Thai dish “Pad Kee Mao” (Thai Drunken Noodles), this Italian-American creation is a brilliant fusion of hearty Italian flavors with the loose, vibrant structure of a noodle stir-fry. Think spicy Italian sausage, sautéed peppers, aromatic herbs, and wide egg noodles all tangled in a rich tomato-wine sauce. It’s rustic, soul-warming, and just fancy enough to impress dinner guests.

Here’s everything you need to know to make Italian Drunken Noodles at home — step by delicious step.

🍝 Ingredients (Serves 4)
12 oz wide egg noodles (pappardelle or fettuccine also work well)

1 lb hot or mild Italian sausage (casing removed if using links)

2 tbsp olive oil

1 medium yellow onion, thinly sliced

3 garlic cloves, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc work great)

1 (14 oz) can diced tomatoes (with juice)

1 tbsp tomato paste

1 tsp dried oregano

1/2 tsp red pepper flakes (optional, for heat)

Salt and black pepper, to taste

Fresh basil, chopped (for garnish)

Grated Parmesan cheese, for serving

👨‍🍳 Step-by-Step Instructions
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