Italian Drunken Noodles with Garlic, Basil and Parmesan

An Italian spin on an authentic Thai dish, Italian Drunken Noodles are made with wide egg noodles, tomato sauce, Italian sausage, fresh basil and peppers. This spicy, flavorful recipe is easy to make in about 29 minutes.

We love simple pasta dinners at home, especially ones that can be finished in under 45 minutes. This Italian take on drunken noodles became a weekly favorite soon after we first made it. Ready in roughly 29 minutes, it balances heat, tang and fresh herb flavor for a satisfying weeknight meal.

To make this version, follow three straightforward steps: boil wide egg noodles (such as pappardelle), sauté Italian sausage with peppers and aromatics, then combine everything with tomato sauce, fresh tomato wedges and basil. The result is a bright, spicy pasta that pulls inspiration from Thai drunken noodles while delivering unmistakable Italian flavors.

Why are they called drunken noodles?

The origin of the name “drunken noodles” has several stories behind it. Some people say the name came from a late-night dish meant to soak up alcohol, or from the suggestion that a cool drink pairs well with the heat of the dish. Whatever the origin, traditional Thai drunken noodles do not necessarily include alcohol, and this Italian interpretation does not either. It does, however, pair nicely with a cold glass of white wine or beer.

Ingredients

• 16 ounces wide egg noodles (or pappardelle pasta)
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 1 cup onion, diced (about half a large onion)
• 1/2 cup pepperoncinis, sliced (use Italian-style pepperoncinis)
• 1 pound spicy Italian sausage links, sliced (or use loose crumbled sausage)
• 2 bell peppers, sliced (I like one red and one green)
• 8 ounces tomato sauce
• 1 cup beef broth (or chicken/vegetable broth)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 2 medium tomatoes, sliced into wedges
• 1/2 cup fresh basil leaves

Instructions

Simple, clear steps to get dinner on the table quickly.

1. Bring a large pot of salted water to a boil. Cook the wide egg noodles according to package directions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. When the oil is hot, add the minced garlic, diced onion and sliced pepperoncinis. Sauté for about 3–4 minutes until the onion softens and the garlic is fragrant.
3. Add the sliced bell peppers and the sliced spicy Italian sausage to the pan. Cook 4–5 minutes, stirring occasionally, until the sausage is browned on the outside and the peppers begin to soften.
4. Pour in the tomato sauce and beef broth. Season with salt, black pepper, Italian seasoning and crushed red pepper flakes. Reduce the heat slightly and simmer for 4–5 minutes so the flavors meld.
5. Add the cooked, drained noodles and the tomato wedges to the skillet. Toss everything together to coat the noodles in sauce and distribute the vegetables and sausage. Simmer on the stove for 2–3 minutes to warm the tomatoes through.
6. Remove from heat, toss the pasta with fresh basil leaves and serve immediately. Optionally grate fresh Parmesan cheese on top before serving.

What to serve with it

This dish stands well on its own, but it’s great with simple sides to round out the meal. Try one or two of the following:

• Buttery garlic bread
• Cheesy pull-apart rolls
• Roasted garlic parmesan broccolini
• Caesar salad or a light mixed green salad
• Air-fried mozzarella sticks for a fun appetizer

Substitutions and variations

• Milder: Swap spicy Italian sausage for sweet Italian sausage and omit the crushed red pepper flakes.
• Spicier: Add an extra 1–2 teaspoons of red pepper flakes or a splash of hot sauce.
• Vegetarian: Omit the sausage, add an extra sliced bell pepper or mushrooms, and use vegetable broth instead of beef broth.
• Gluten-free: Use a gluten-free wide pasta such as gluten-free tagliatelle, fettuccine, or another similar long, wide noodle.

How to store and reheat

Store leftovers in an airtight container in the refrigerator for up to 5 days.

To reheat on the stove: place the pasta in a saucepan over medium heat, stirring occasionally, and warm for 5–10 minutes until heated through. If the pasta seems dry, add a splash of broth or water.

To reheat in the microwave: place a serving in a microwave-safe bowl, cover loosely and heat for 2–3 minutes, stirring halfway through to ensure even heat.

More easy pasta recipes

Looking for other quick pasta dinners? Try one of these ideas:

Recipe Notes & Nutrition

• This recipe tends to be spicy. Adjust sausage type and red pepper flakes to control heat.
• Vegetarian option: omit sausage and use vegetable broth.
• Gluten-free option: use a wide gluten-free pasta.
• Leftovers keep in the fridge up to 5 days.

Nutrition (approximate per serving)

• Calories: 967 kcal
• Carbohydrates: 98 g
• Protein: 36 g
• Fat: 48 g (Saturated fat: 15 g)
• Sodium: 1941 mg
• Fiber: 9 g
• Vitamin C and A: high from peppers and tomatoes

Enjoy these Italian Drunken Noodles as a quick, spicy weeknight meal that combines bold Italian flavors with the spirit of a classic Thai noodle dish. Fresh basil and tomato wedges added at the end brighten the plate and give this pasta its signature finish.