Drunken Noodles - Happy Homeschool Nest (2024)

Drunken noodles are considered a delicious Thai food. Many of us have chosen to not spend money eating from restaurants when the economy is causing most of us hard times.

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When situations like that happen and we do not get to go pick up our favorite foods, we try to find a way where we can replicate the food. With this one, I took Thai food and turned it into an Italian meal.

This dish is actually pretty easy to make. It tastes super yummy and is actually economical. One thing I really enjoyed about coming up with this dish, the fact that I can make the sauce in the same amount of time that it takes to boil the pasta. This means a little multi-tasking, but this food is so worth it.

Now I use a certain type of pasta, however, you could also use a wide fettuccine noodle, or even egg noodles.

Frequently Asked Questions:

How do I store this dish?

Once it has been cooled off to room temperature, cover it tightly or place it into an airtight container and place into the refrigerator. It will last for up to 3 days. I do not like to freeze pasta. For me, the texture comes out differently once it has frozen. You can if you choose.

Do I have to use the White Wine?

Although the alcohol burns off, the taste would still remain. However, I understand if you choose not to use the wine.

What do you need to make Drunk Noodles

8 Ounces of Pappardelle noodles, wide fettuccine noodles work well also.

1 pound Spicy Italian Sausage

1 medium onion, thinly sliced

1 large can crushed tomatoes

½ cup white wine

1 yellow bell pepper, thinly sliced

1 red bell pepper thinly sliced

3 cloves freshly minced garlic

1 tsp Italian seasoning

¼ tsp red pepper flakes

3 tsp parsley flakes

¼ cup Basil leaves, sliced very thin

Olive Oil

Salt and pepper to taste, optional

How to make Drunk Noodles

FIRST STEP:

Cook your choice of pasta according to the package directions.

When Al Dente’, drain and rinse and set to the side

a)

b)

c)

SECOND STEP:

In a large skillet, add the Olive Oil and heat on medium heat

Crumble the Italian Spicy sausage and cooked until thoroughly done

Once cooked, remove from the pan and set to the side

THIRD STEP:

If needed, add oil to the pan if there is not enough of the sausage drippings and then add the onion to the pan, add in the italian seasoning, the red and yellow peppers

a)

b)

c)

d)

e)

f)

g)

Stir in the garlic, add in salt and pepper to taste

FOURTH STEP:

Add the white wine and let simmer and cook down a bit.

a)

b)

After a couple of minutes you can add in the tomatoes and the meat can go back into the pan

a)

b)

Remove from the heat, add in the basiland the parsley

a)

b)

FIFTH STEP:

Add in the drained pasta and use tongs to toss and combine.

a)

b)

c)

Enjoy!

YUM!

Drunken Noodles

Yield: 6

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

• 8 Ounces of Pappardelle noodles, wide fettuccine noodles work well also.
• 1 pound Spicy Italian Sausage
• 1 medium onion, thinly sliced
• 1 large can crushed tomatoes
• ½ cup white wine
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper thinly sliced
• 3 cloves freshly minced garlic
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes
• 3 tsp parsley flakes
• ¼ cup Basil leaves, sliced very thin
• Olive Oil
• Salt and pepper to taste, optional

Instructions

FIRST STEP:

Cook your choice of pasta according to the package directions.

When Al Dente’, drain and rinse and set to the side

SECOND STEP:

In a large skillet, add the Olive Oil and heat on medium heat

Crumble the Italian Spicy sausage and cooked until thoroughly done

Once cooked, remove from the pan and set to the side

THIRD STEP:

If needed, add oil to the pan if there is not enough of the sausage drippings and then add the onion to the pan, add in the italian seasoning, the red and yellow peppers

Stir in the garlic, add in salt and pepper to taste

FOURTH STEP:

Add the white wine and let simmer and cook down a bit. After a couple of minutes you can add in the tomatoes and the meat can go back into the pan

Remove from the heat, add in the basiland the parsley

FIFTH STEP:

Add in the drained pasta and use tongs to toss and combine.

Enjoy!

Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 475Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 71mgSodium: 661mgCarbohydrates: 39gFiber: 2gSugar: 4gProtein: 21g