🍝 Italian Drunken Noodles

Serves: 4
Total Time: 30–35 minutes
Difficulty: Easy

Ingredients

For the Noodles:

• 12 oz linguine or spaghetti (your choice of pasta)

• Salt (for pasta water)

For the Sauce & Stir-Fry:

• 2 tbsp olive oil

• 1/2 lb Italian sausage (bulk, or casings removed)

• 4 cloves garlic (minced)

• 1 small onion (diced)

• 1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

• 1 can (14.5 oz) crushed tomatoes (or diced tomatoes)

• 1 tsp red pepper flakes (adjust to taste)

• 1 tbsp fresh oregano (or 1 tsp dried)

• 1 tsp dried basil

• 1/2 tsp salt (or more to taste)

• 1/2 tsp black pepper

• 1/4 cup heavy cream (optional, for creaminess)

For Garnish:

• Fresh parsley (chopped)

• Grated Parmesan cheese

• Fresh basil (optional)

Instructions

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Add the linguine or spaghetti and cook according to package directions until al dente (usually 9–10 minutes).

• Drain the pasta, saving about 1/2 cup of pasta water. Set aside.

2. Cook the Italian Sausage:

• While the pasta cooks, heat olive oil in a large skillet or pan over medium heat.

• Add the Italian sausage, breaking it apart with a spoon. Cook for about 5–7 minutes, or until the sausage is browned and fully cooked through.

• Remove the cooked sausage from the pan and set it aside.

3. Prepare the Sauce:

• In the same pan, add the diced onion and minced garlic. Sauté for 2–3 minutes, or until fragrant and softened.

• Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes, reducing slightly.

• Add the crushed tomatoes, red pepper flakes, dried oregano, dried basil, salt, and black pepper. Stir to combine.

• Let the sauce simmer for about 10 minutes to thicken and allow the flavors to meld together. If you like a creamier sauce, stir in the heavy cream at this point.

4. Combine the Pasta & Sauce:

• Add the cooked sausage back into the pan with the sauce. Stir to combine.

• Add the drained pasta into the skillet and toss everything together, ensuring the noodles are well-coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

• Continue cooking for another 2–3 minutes, letting the noodles absorb the sauce.

5. Serve:

• Divide the Italian drunken noodles among serving plates.

• Garnish with freshly chopped parsley, a sprinkle of Parmesan cheese, and fresh basil if desired.

Q&A for Italian Drunken Noodles

Q: Can I use a different type of pasta?
A: Absolutely! While linguine or spaghetti works best, you can substitute with any pasta you prefer, such as penne or fettuccine. The sauce will coat the noodles beautifully regardless.

Q: Can I make this dish vegetarian or vegan?
A: Yes, simply omit the Italian sausage and replace it with a plant-based protein (like crumbled tempeh or tofu) or skip the meat altogether. You can also use a dairy-free cream alternative if you want to keep it vegan.

Q: Can I use red wine instead of white wine?
A: You can, though red wine will impart a richer, more robust flavor. The sauce will have a different flavor profile, but it will still taste great!

Q: What can I substitute for heavy cream if I want a lighter version?
A: You can substitute heavy cream with whole milk for a lighter sauce. If you want to keep it creamy but dairy-free, try coconut cream or almond milk (though the flavor will change slightly).

Q: Can I prepare the sauce ahead of time?
A: Yes! You can make the sauce up to 2 days in advance and store it in the fridge. Just reheat it before tossing with the cooked pasta and sausage.

Q: How spicy is this dish?
A: The amount of heat from the red pepper flakes is adjustable to your taste. If you like it mild, use just a pinch. For more heat, add more red pepper flakes!

Q: Can I make this in a one-pot version?
A: Absolutely! After cooking the sausage, add the uncooked pasta and enough broth or water to cover it (about 4 cups). Simmer the pasta in the sauce until it’s al dente, stirring occasionally, and then proceed with adding the cream and cheese. This creates a one-pan, all-in-one meal!

Q: Can I freeze leftovers?
A: Yes, you can freeze the leftovers! Store the pasta and sauce in an airtight container for up to 3 months. To reheat, let it thaw in the fridge overnight and warm it up in a skillet, adding a little extra water or broth to loosen it.