Description
Italian Drunken Noodles combine wide pasta, fresh vegetables, herbs, and a splash of white wine for a vibrant Italian-Thai inspired dish ready in just 30 minutes.
Ingredients
Scale
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, sliced
- 8 oz wide pasta noodles (fettuccine or pappardelle)
- 1 bell pepper (red or yellow), sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine (or chicken/vegetable broth)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté garlic and onion for 2-3 minutes until fragrant.
- Add bell pepper and cook for 3-4 minutes until softened.
- Stir in cherry tomatoes and cook for 2-3 minutes. Pour in white wine, scraping up browned bits. Simmer 3-5 minutes to reduce slightly.
- Add red pepper flakes, oregano, basil, salt, and pepper. Stir well.
- Toss in the cooked pasta and mix to coat with sauce.
- Remove from heat, sprinkle Parmesan, and garnish with basil leaves. Serve warm.
Notes
- Substitute wine with broth for a non-alcoholic version.
- Add cooked Italian sausage or grilled chicken for extra protein.
- Use gluten-free pasta if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian-Thai Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 5 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 10 mg
Keywords: Italian drunken noodles, wine pasta recipe, fusion pasta dish, vegetarian pasta, weeknight pasta