What makes drunken noodles drunken?

The "drunken" in drunken noodles refers to the alcohol used in cooking – in this case, white wine that's reduced into the sauce. The alcohol cooks off during the reduction process, leaving behind concentrated flavor and the playful name.

Why is it called Italian drunken noodles?

This recipe takes inspiration from Thai drunken noodles (pad kee mao) but uses Italian ingredients like pappardelle pasta, Italian sausage, and wine-based tomato sauce. It's a fusion dish that combines the spirit of Thai cooking with Mediterranean flavors.

Why is drunken noodle so good?

Drunken noodles are beloved for their perfect balance of sweet, savory, and spicy flavors, plus the satisfying texture of wide noodles that catch every bit of sauce. The combination of caramelized vegetables, protein, and aromatic herbs creates layers of flavor in every bite.

How many calories are in Italian drunken noodles?

This Italian Drunken Noodles recipe contains approximately 610 calories per serving (serves 4). The calories come primarily from the pasta, sausage, olive oil, and tomatoes, making it a hearty and satisfying meal.

Are drunken noodles unhealthy?

Drunken noodles can be part of a balanced diet when enjoyed in moderation. This version includes plenty of vegetables and can be made healthier by using turkey sausage, whole wheat pasta, or adding extra vegetables while reducing the oil.

Do drunken noodles get you drunk?

No, drunken noodles won't get you drunk. The alcohol in the wine cooks off during the reduction process, leaving only the flavor behind. The "drunken" name is purely about the cooking method, not the final alcohol content.

Italian Drunken Noodles Recipe - A Flavorful Fusion of Pasta

Name: Italian Drunken Noodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 ounces pappardelle noodles, uncooked; Olive oil; 4 spicy Italian sausage links, casings removed; 1 large onion, quartered and sliced thinly; 1½ teaspoons salt; 1 teaspoon Italian seasoning; ½ teaspoon cracked black pepper; 1 red bell pepper, cored and thinly sliced; 1 yellow bell pepper, cored and thinly sliced; 1 orange bell pepper, cored and thinly sliced; 4 cloves garlic, pressed through garlic press; ½ cup white wine (Chardonnay recommended); 1 (28 ounce) can diced tomatoes, with juice; 2 tablespoons flat-leaf parsley, chopped; ¼ cup fresh basil leaves, julienned, divided use

Description

Italian drunken noodles are a delicious Italian and Thai fusion dish featuring spicy sausage, colorful bell peppers, onions and fresh basil, all lightly kissed with white wine and tossed with silky pappardelle noodles in a rich tomato sauce.

Ingredients

Scale

8 ounces pappardelle noodles, uncooked
Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (Chardonnay recommended)
1 (28 ounce) can diced tomatoes, with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use

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Instructions

Prepare the pappardelle noodles according to package instructions; drain very well and keep warm while preparing the sauce.
Place a large, heavy-bottom pan over medium-high heat and add 2 tablespoons olive oil. Once hot, crumble the spicy Italian sausage into small chunks, browning on each side. Remove with slotted spoon and set aside.
Add sliced onion to the pan with sausage drippings and caramelize for 5 minutes until golden, stirring to prevent burning. Add salt, Italian seasoning, and black pepper; stir to combine.
Add bell peppers and sauté with onion for 2 minutes until slightly tender and golden. Add garlic until aromatic, then add white wine and reduce until almost completely evaporated.
Add diced tomatoes with juice and return browned sausage to pan. Gently fold to combine and simmer for 3-4 minutes to blend flavors, then turn off heat.
Finish the sauce by drizzling in 2-3 tablespoons olive oil for silky richness. Stir in chopped parsley and half of the julienned basil.
Add cooked pappardelle directly to the sauce and use tongs to gently toss and combine. Check seasoning and adjust salt and pepper as needed.
Serve in bowls garnished with remaining julienned basil. Optional: top with shaved Parmesan and extra olive oil drizzle.

Notes

Use a large, heavy-bottom pan or Dutch oven for best caramelization and heat retention
Pappardelle noodles work best, but fettuccine or wide egg noodles can substitute
Can use red wine instead of white for deeper flavor
Substitute chicken broth for wine if alcohol-free version desired
Remove sausage temporarily to prevent overcooking and maintain texture
Add garlic last to prevent burning during long cooking process
Sauce can be made ahead and reheated - flavors improve overnight
Save pasta water as backup to thin sauce if needed

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Entree
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 610
Sugar: 12g
Sodium: 980mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 5g
Protein: 22g
Cholesterol: 45mg