Get ready to discover your new favorite weeknight dinner: Italian Drunken Noodles! This isn’t your traditional Thai drunken noodles, but a clever, delicious fusion of Italian-American flavors with the comforting, saucy noodle concept. Imagine tender wide egg noodles coated in a rich, savory sauce featuring browned ground beef, vibrant vegetables, and diced tomatoes, all infused with garlic, onion, and a hint of red pepper. It’s a hearty, flavorful, and incredibly satisfying one-pan meal that comes together quickly, making it perfect for busy evenings.

Why I Love This Recipe

This recipe is a brilliant concept that combines the best of a hearty Italian ragu with the ease and satisfaction of a saucy noodle dish. What I love most about these Italian Drunken Noodles is the deep, comforting flavor that develops in just one skillet. The ground beef creates a rich base, and the medley of fresh vegetables adds texture and natural sweetness. The diced tomatoes and broth create a wonderful, clingy sauce that coats every single noodle.

It’s truly a one-pan wonder (after the noodles cook!) which means minimal cleanup, and it’s incredibly versatile. It’s substantial enough to be a complete meal on its own, packed with protein, vegetables, and carbs. This dish is a perfect solution when you want something flavorful and satisfying without spending hours in the kitchen, and it’s sure to become a beloved favorite in your home.

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Ingredients:

• 12 oz wide egg noodles
• 1 lb ground beef (or ground turkey)
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 bell pepper, sliced (any color)
• 1 zucchini, sliced (into half-moons or rounds)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 cup beef broth (or chicken broth)
• 1/4 cup fresh basil leaves, torn
• 1/2 teaspoon red pepper flakes (optional for heat)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Swaps and Notes

• Noodles: Wide egg noodles are perfect for soaking up the sauce. Linguine or fettuccine could be used, but cook them slightly less than al dente since they’ll absorb more sauce in the skillet.
• Ground Meat: Ground beef offers a classic rich flavor, but ground turkey or even Italian sausage (removed from casing and crumbled) would work well.
• Vegetables: The bell pepper, onion, and zucchini provide a great flavor and texture base. Feel free to add other quick-cooking vegetables like mushrooms, spinach (stir in at the very end), or even a handful of frozen peas or corn.
• Diced Tomatoes: Undrained diced tomatoes add both liquid and a pleasant acidity to the sauce. Fire-roasted diced tomatoes would add a smoky depth.
• Broth: Beef broth enhances the beef flavor, but chicken broth or even vegetable broth can be substituted.
• Red Pepper Flakes: Adjust the amount of red pepper flakes to your desired level of heat. Omit entirely if you prefer no spice.
• Fresh Basil: This is crucial for the Italian flavor! Don’t substitute with dried basil if possible. If you want more Italian-inspired pasta dishes, check out my Classic Spaghetti Recipe with Homemade Sauce.
• Parmesan Cheese: Freshly grated Parmesan cheese for garnish adds a salty, savory finish.

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Instructions:

This Italian Drunken Noodles recipe comes together quickly, with most of the action happening in one pan.

1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook them according to the package instructions until they are al dente. Once cooked, drain the noodles thoroughly and set them aside.
2. Brown the Ground Meat: In a large skillet or Dutch oven, heat the 2 tablespoons olive oil over medium heat. Add the ground beef (or turkey) to the skillet. Season with a pinch of salt and pepper. Cook, breaking the meat apart with a spoon as it cooks, until it is fully browned, about 5-7 minutes. Once browned, drain off any excess fat from the skillet.
3. Sauté Vegetables: Add the sliced onion, minced garlic, sliced bell pepper, and sliced zucchini to the skillet with the browned ground meat. Sauté for about 7 minutes, stirring occasionally, until the vegetables are softened but still have a slight bite.
4. Simmer the Sauce: Pour in the can of undrained diced tomatoes and the 1/4 cup beef broth into the skillet. Stir well to combine. Stir in the red pepper flakes if you are using them. Bring the mixture to a gentle simmer, then reduce the heat to low, and let it simmer for 15 minutes. This simmering time allows all the wonderful flavors to blend and develop.
5. Combine Noodles & Herbs: Add the cooked and drained wide egg noodles to the skillet. Add the fresh torn basil leaves. Toss everything together gently but thoroughly until the noodles are fully coated in the savory sauce. Cook for 1-2 minutes, just to heat through.
6. Serve: Ladle the hot Italian Drunken Noodles into bowls. Garnish generously with grated Parmesan cheese. Serve immediately and enjoy this comforting and flavorful meal!

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Pro Tip:

While this recipe is designed to be quick, don’t rush the simmering time for the sauce (Step 4). Allowing it to simmer for the full 15 minutes lets the flavors really meld and creates a more cohesive, delicious sauce. Also, ensure your fresh basil is added right at the end to preserve its bright flavor and aroma.

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Serving Suggestions and Pairings

This Italian Drunken Noodles dish is a complete and satisfying meal on its own, packed with protein, vegetables, and carbs.

• Garlic Bread: A side of warm, crusty garlic bread is perfect for soaking up any extra delicious sauce.
• Simple Side Salad: A light, crisp green salad with a simple vinaigrette can provide a refreshing contrast to the richness of the pasta.
• Other Italian Comfort Foods: If you’re a fan of easy, hearty Italian-inspired meals, consider this alongside a cheesy favorite like Cheesy Velveeta Rotini for a comforting feast.
• Weeknight Staple: This dish fits perfectly into a rotation of quick, family-friendly dinners, similar to my This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast.

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Storage and Leftover Tips

This pasta dish makes for fantastic leftovers, often tasting even better the next day as the flavors deepen.

• Storage: Store any leftover Italian Drunken Noodles in an airtight container in the refrigerator for up to 3-4 days. The noodles will continue to absorb sauce, making the dish thicker.
• Reheating: To reheat, gently warm individual portions in the microwave. For larger portions, reheat in a skillet over low heat, adding a splash of beef broth or water if the sauce has thickened too much, stirring occasionally.
• Best Consistency: The noodles will soften more upon reheating. Add a little liquid during reheating to help restore desired sauce consistency.

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More Recipes You Will Love

If you loved the hearty, comforting, and easy nature of this pasta dish, you’ll definitely want to explore some of these other fantastic recipes:

• For another incredibly satisfying and easy-to-make chicken and rice dish, check out my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
• If you’re a fan of rich, classic Italian-American comfort food, don’t miss Classic Spaghetti Recipe with Homemade Sauce.
• For a different take on a skillet meal packed with flavor, consider my This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
• And for a super cheesy, easy pasta option, check out Cheesy Velveeta Rotini.

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Final Thoughts

This Italian Drunken Noodles recipe is a brilliant fusion of flavors and convenience, proving that a truly satisfying, hearty meal can come together without a lot of fuss. It’s packed with savory beef, tender vegetables, and a luscious sauce that perfectly coats every noodle. Dive into this comforting dish, and let it become your new favorite weeknight wonder!

What’s your secret for adding extra depth to a simple pasta sauce? Share your tips in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.