Mediterranean Italian Drunken Noodles

A Hearty, Flavorful One-Pan Meal

Italian drunken noodles are usually inspired by the classic Thai drunken noodle idea, but this version leans into bold Mediterranean ingredients and rustic Italian comfort. It’s a one-pan pasta dish that brings together tender egg noodles, juicy Italian sausage, sweet peppers, and tomatoes simmered in white wine. Everything cooks down into a rich, saucy skillet that feels cozy enough for a weeknight but flavorful enough for guests. It has layers of sweetness from peppers, depth from the wine, and a little kick if you add red pepper flakes. The best part is how simple it is. Most of the ingredients are pantry staples, and the whole thing comes together with minimal cleanup.

Ingredients

Egg Noodles: 12 oz

Ground Italian Sausage: 1 lb

Bell Peppers: 2 chopped (or 1.5 cups, any color)

Garlic: 3 tsp minced (or 2 cloves, minced)

Italian Seasoning: 1 tsp

White Cooking Wine: 1/2 cup

Diced Tomatoes: 28 oz can, with juice

Dried Basil: 1 tbsp

Salt and Pepper: To taste

Parmesan Cheese: Optional

Onion: 1/4 cup sliced (optional, added with peppers)

Red Pepper Flakes: 1/2 tsp (optional for heat)

Fresh Parsley: 2 tbsp chopped (optional for garnish)

Instructions

Cook the noodles.
Bring a pot of salted water to a boil. Cook the egg noodles until just tender. Drain and set aside.

Brown the sausage.
Heat a large skillet over medium. Add the Italian sausage and break it into crumbles as it cooks. Once browned, spoon out any excess grease, leaving about a tablespoon for flavor.

Cook the vegetables.
Add the chopped bell peppers and optional onions to the skillet. Cook for about 4 to 5 minutes until softened. Add the minced garlic and cook another 30 seconds.

Season the mixture.
Add Italian seasoning, dried basil, salt, pepper, and optional red pepper flakes. Stir well.

Deglaze with wine.
Pour in the white cooking wine. Let it simmer for about 2 minutes so the alcohol cooks off and the flavor deepens.

Add the tomatoes.
Pour in the diced tomatoes with their juices. Stir and bring the mixture to a gentle simmer.

Combine with noodles.
Add the cooked egg noodles to the skillet. Toss everything together so the noodles absorb the sauce.

Finish the dish.
Let the skillet simmer for another 2 to 3 minutes. Adjust the seasoning. Turn off the heat, sprinkle with Parmesan if you like, and top with fresh parsley.

Serve warm.
Dish it up straight from the pan.

Tips

Use spicy Italian sausage if you want extra heat.

Don’t skip draining the fat, but leave a little for flavor.

Chop peppers in similar sizes so they cook evenly.

Simmer the wine briefly so it reduces and adds richness instead of sharpness.

If you like a thicker sauce, simmer the tomatoes a few minutes before adding the noodles.

Egg noodles can overcook easily. Keep them a little firm before adding.

Taste the tomatoes. Add a pinch of sugar if they taste too acidic.

Use fresh basil at the end if you want more Mediterranean aroma.

Add spinach in the last minute for extra nutrition.

Let the dish rest for a couple minutes so the noodles absorb the sauce.

Variations

Turkey Sausage Version: Use lean turkey sausage for a lighter dish.

Chicken Version: Replace sausage with ground chicken and add a splash of chicken broth.

Seafood Twist: Add shrimp during the final few minutes.

Vegetarian Version: Replace sausage with mushrooms and chickpeas.

Creamy Drunken Noodles: Stir in a quarter cup of cream or mascarpone at the end.

Extra Veggie Version: Add zucchini, spinach, or artichoke hearts.

Cheesy Bake: Transfer to a baking dish, top with mozzarella, and broil until bubbly.

Whole Wheat Pasta: Swap the egg noodles with whole wheat pasta for more fiber.

Red Wine Edition: Use red wine instead of white for a deeper, richer flavor.

Olive Lover’s Version: Add sliced Kalamata olives before serving.

Q&A

Can I use pasta instead of egg noodles?
Yes, penne, fusilli, or bowtie pasta work well.

Does the alcohol cook off completely?
Most of it cooks out during simmering, but you can replace wine with broth if you prefer.

Can I make this ahead?
It reheats well and keeps its flavor for up to 3 days.

Can I freeze it?
The noodles may soften, but it still freezes fine for up to 2 months.

What wine works best?
A dry white like pinot grigio or sauvignon blanc.

How do I make it creamier?
Stir in cream, sour cream, or mascarpone.

Is canned tomato sauce okay?
Diced tomatoes give texture, but sauce works in a pinch.

Can I use mild sausage?
Yes, and just add red pepper flakes if you want heat.

Should I remove sausage casings?
If using links, remove the casings so you can crumble the meat.

Can I make it gluten-free?
Yes, use gluten-free noodles and check that the sausage is gluten-free.

Nutrition

(Approximate per serving, 4 servings)

Calories: 520
Protein: 28g
Carbs: 52g
Fat: 22g
Fiber: 5g
Sodium varies based on sausage and canned tomatoes.

Conclusion

This Mediterranean Italian drunken noodle dish is everything you want in a quick one-pan meal. The sausage brings hearty comfort, the peppers add sweetness, and the tomatoes and wine create a sauce that tastes like it simmered all afternoon. It feels rustic, bold, and satisfying without much effort. You can play with the flavors, add more vegetables, make it spicy, or keep it simple. Serve it as a weeknight dinner or part of a casual gathering. It’s the kind of recipe you’ll want to cook again because it delivers big flavor with minimal work.