How to Make Italian Drunken Noodles: A Taste of Italy

Transport your taste buds to the charming streets of Italy with a dish that’s bursting with flavor and personality—Italian Drunken Noodles. This delightful pasta dish combines the rich aromas of Italian cuisine with the comforting warmth of a hearty noodle dish, creating a culinary masterpiece that’s sure to delight your senses.

Italian Drunken Noodles are a celebration of the vibrant flavors and rustic charm of Italian cuisine. With its colorful array of vegetables, rich tomato-based sauce, and hearty noodles, this dish is a feast for the senses that’s perfect for any occasion. Whether enjoyed as a comforting weeknight meal or served to guests at a dinner party, Italian Drunken Noodles are sure to impress with their bold flavors and irresistible appeal. So, gather your ingredients, unleash your inner chef, and treat yourself to a taste of Italy with this delightful pasta dish. Buon appetito. Join me as we explore the art of crafting Italian Drunken Noodles and savor the vibrant flavors of Italy in every bite.


  • 8 ounces wide rice noodles or pappardelle pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup capers, drained
  • 1/2 cup white wine (such as Pinot Grigio)
  • 1/2 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • Fresh basil leaves, torn, for garnish
  • Grated Parmesan cheese, for serving

Please Head On keep on Reading (>) for the instructions:

  1. Cook the Noodles:
    • Cook the rice noodles or pappardelle pasta according to the package instructions until al dente. Drain and set aside.
  2. Sauté the Aromatics:
    • In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and thinly sliced onion, and sauté until fragrant and softened, about 2-3 minutes.
  3. Add the Vegetables:
    • Add the thinly sliced red and yellow bell peppers, along with the sliced zucchini, to the skillet. Sauté until the vegetables are tender-crisp, about 5-6 minutes.
  4. Create the Sauce:
    • Stir in the cherry tomatoes, black olives, sun-dried tomatoes, and capers. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
    • Pour in the white wine and vegetable broth, stirring to deglaze the pan and loosen any browned bits from the bottom.
    • Add the tomato paste, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Simmer and Finish:
    • Reduce the heat to low and let the sauce simmer for 5-7 minutes, allowing it to thicken slightly and the flavors to intensify.
    • Add the cooked noodles or pasta to the skillet, tossing gently to coat them evenly with the sauce and vegetables. Continue to cook for an additional 2-3 minutes, until the noodles are heated through.
  6. Serve and Garnish:
    • Transfer the Italian Drunken Noodles to serving plates or bowls. Garnish with torn fresh basil leaves and grated Parmesan cheese.
    • Serve hot and enjoy the vibrant flavors of Italy in every satisfying bite.
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