Italian Drunken Noodles: A Fusion of Italian & Thai Flavors

Craving something that blends two incredible cuisines? Look no further than these Italian Drunken Noodles—a delicious fusion of Italian ingredients and the essence of Thai drunken noodles. Quick to prepare and packed with spicy sausage, sweet bell peppers, and pappardelle noodles, this dish is bursting with flavor and will leave your taste buds dancing.

The Birth of Italian Drunken Noodles

If you’ve ever enjoyed the vibrant flavors of Thai drunken noodles (pad kee mao), you know how delicious this dish can be. Traditionally, Thai drunken noodles are made with broad rice noodles, savory sauce, vegetables, and your choice of spicy meat or seafood. The inspiration behind the Italian Drunken Noodles came from fusing this classic Thai dish with the rich flavors of Italy—using pappardelle noodles, Italian sausage, a wine-infused tomato sauce, and fresh herbs.

How to Create the Perfect Italian Drunken Noodles

While the heart of the dish stays true to the Thai original, fusion cooking allows for some clever swaps. In this recipe, traditional rice noodles are replaced with tender pappardelle pasta, and spicy Italian sausage takes the place of shrimp or tofu. A flavorful sauce made with tomatoes and wine is paired with vibrant bell peppers and fresh basil, adding depth and complexity.

Key Ingredients and Preparation

To make this dish, you’ll need uncooked pappardelle noodles, olive oil, spicy Italian sausage, bell peppers, garlic, Chardonnay (or any white wine), and diced tomatoes. The sauce gets its aromatic kick from flat-leaf parsley and basil, while seasonings like Italian seasoning and cracked black pepper bring everything together.

The cooking process is simple: cook the noodles, brown the sausage, caramelize the onions, sauté the peppers and garlic, and let everything simmer in a rich wine and tomato sauce.

Tips for the Perfect Italian Drunken Noodles

Cookware: A large, heavy-bottomed pan or cast iron skillet is ideal for this recipe.
Pasta Substitutes: While pappardelle is recommended, you can substitute any broad noodle.
Wine Choices: Feel free to use either white or red wine based on your preference. If you want a non-alcoholic option, chicken stock with a splash of lemon zest works perfectly.
Vegetarian Option: Swap out the sausage for tofu for a more Thai-inspired flavor.
Make Ahead: To deepen the flavors, consider making the sauce a day in advance.

Italian Drunken Noodles Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories per Serving: 610 kcal

Ingredients:

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

Instructions:

Cook the pappardelle noodles according to the package directions. Drain and set aside.
Heat olive oil in a large pan. Crumble the sausage into the pan and brown it.
Add the sliced onion to the pan and caramelize until golden. Season with salt, Italian seasoning, and black pepper.
Add the bell peppers and cook until softened. Then, add the garlic and cook for another minute.
Pour in the white wine and let it reduce before adding the diced tomatoes and browned sausage.
Let everything simmer for a few minutes, then drizzle in more olive oil and add the parsley and half of the basil.
Add the cooked noodles to the pan and toss until fully coated with the sauce.
Plate the noodles and garnish with the remaining basil and a sprinkle of Parmesan (optional). Drizzle with olive oil for an extra touch of richness.

Notes:

A cast iron skillet or Dutch oven is perfect for this recipe, as it helps retain heat and enhances the flavors.
If pappardelle is hard to find, any broad pasta will work.
You can substitute white wine with chicken stock and a hint of lemon zest for a non-alcoholic version.
To make it vegetarian, skip the sausage and use tofu for a Thai-inspired twist.
For extra flavor, make the sauce a day ahead to allow the flavors to meld.

These Italian Drunken Noodles are a perfect fusion of two beloved cuisines, offering a delightful mix of bold flavors and comforting textures. Whether you’re craving Italian or Thai, this dish is a must-try!