If you’ve ever had Italian drunken noodles at a restaurant, you know the magic that happens when pasta, sausage, peppers, onions, and a deeply savory tomato sauce come together in one skillet. Traditionally, the dish gets its “drunken” flair from a splash of wine, but today, we’re going alcohol-free without sacrificing a single ounce of flavor.

Instead of wine, we’re using a combination of chicken broth and balsamic vinegar to give that same rich, tangy depth that makes the sauce irresistible. The broth brings savory warmth, while the balsamic vinegar adds just enough brightness to cut through the hearty sausage and pasta. The result? A big bowl of rustic Italian comfort food that you can serve to the whole family—no substitutions or disclaimers necessary.

This is the kind of dinner I love for busy weeknights or when I have friends coming over and want something hearty, colorful, and delicious without hovering over the stove all night. It’s a one-pan wonder (minus the pot for the pasta), it reheats beautifully, and it’s downright impossible not to go back for seconds.

Let’s get into how to make this Italian Drunken Noodles—no corkscrew required.

this recipe

Why You’ll Love This Recipe

• Full Flavor, No Wine – You won’t miss the alcohol thanks to the clever broth-and-balsamic swap.

• Weeknight-Friendly – Ready in under an hour and made mostly in one pan.

• Versatile – Works with mild or hot Italian sausage, or even turkey sausage for a lighter twist.

• Meal Prep Approved – Tastes just as good (if not better) the next day.

Ingredients You’ll Need

Here’s everything you’ll gather before we start cooking:

• 12 ounces wide egg noodles – These soak up all that sauce like a dream.

• 1 pound Italian sausage – Mild or hot, depending on your heat preference.

• Red, yellow, and green bell peppers – Sliced for color and crunch.

• 1 medium onion – For that sweet, caramelized base flavor.

• 4 cloves garlic – Freshly minced, always.

• 1/2 cup chicken broth – Adds savory depth.

• 1 tablespoon balsamic vinegar – The secret to the “drunken” vibe without alcohol.

• 1 can (28 ounces) diced tomatoes – Keep the juice; it makes the sauce.

• Italian seasoning – A teaspoon of herby goodness.

• Crushed red pepper flakes (optional) – For a little kick.

• Salt and black pepper – To taste.

• 2 tablespoons olive oil – For sautéing.

• Fresh basil or parsley – For garnish.

• Freshly grated Parmesan cheese (optional) – Because cheese makes everything better.

How to Make Italian Drunken Noodles (No Alcohol Version)

Step 1 – Cook the Egg Noodles

Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until they’re al dente. Drain well and set aside.

Step 2 – Brown the Sausage

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks, until it’s browned and no longer pink. Remove the sausage with a slotted spoon, but keep those flavorful drippings in the pan.

Step 3 – Sauté the Veggies

Add your sliced bell peppers and onion to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened but still have a bit of bite. Stir in the garlic and cook for 1 more minute, just until fragrant—don’t let it burn.

Step 4 – Build the Base of the Sauce

Pour in the chicken broth and balsamic vinegar, scraping up the browned bits from the bottom of the pan (that’s pure flavor right there). Let the mixture simmer for 2–3 minutes so the liquid reduces slightly and the flavors start to come together.

We’ve got the base of our sauce simmering away, smelling like pure Italian comfort. Now it’s time to layer in more flavor, add the sausage back to the party, and unite everything with those perfectly cooked egg noodles. This is where the dish really transforms from a skillet of sautéed veggies into a full, hearty dinner.

Step 5 – Add Tomatoes and Seasonings

Pour in the can of diced tomatoes along with their juices—don’t drain them, because the liquid is key to making that rich, saucy texture. Stir in the Italian seasoning, and if you’re a fan of a little heat, sprinkle in the crushed red pepper flakes. Season with a pinch of salt and a few cracks of black pepper. Let the mixture simmer for about 10 minutes. This gives the tomatoes time to break down slightly and the flavors to mingle beautifully.

Step 6 – Return the Sausage

Add the cooked sausage back into the skillet and stir well. You’ll notice the sauce getting meatier and thicker as the sausage mingles with the tomato mixture. Let it all cook together for 2–3 minutes so the sausage can soak up some of that herby tomato goodness.

Step 7 – Toss with the Noodles

Add the drained egg noodles directly to the skillet. Use tongs to gently toss everything together, making sure the noodles are fully coated in the sauce. This is not the time to be shy—get in there and make sure every strand of pasta is mingling with peppers, onions, and sausage.

Helpful Tips for Perfect Italian Drunken Noodles

• Don’t Overcook the Noodles – Keep them just shy of al dente when boiling, because they’ll finish cooking in the sauce.

• Use Fresh Garlic – Pre-minced jarred garlic can’t give you the same bold aroma and flavor.

• Let the Sauce Rest a Minute – Turning off the heat and letting everything sit for 1–2 minutes before serving helps the flavors settle and the sauce cling to the noodles.

• For Lighter Flavor – Swap in turkey or chicken sausage and use low-sodium broth.

• Boost the Veggies – Add mushrooms, zucchini, or spinach in with the peppers if you want more greens in your dinner.

Serving Suggestions

This dish can stand on its own, but if you want to round out the meal, here are some ideas:

• Crusty Garlic Bread – Perfect for scooping up extra sauce.

• Simple Green Salad – A crisp side with Italian vinaigrette balances the hearty pasta.

• Roasted Vegetables – Broccoli, asparagus, or Brussels sprouts make great companions.