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–+ servings
Italian Drunken Noodles

Savor Bold Italian Drunken Noodles for a Spicy Dinner Adventure

This Italian Drunken Noodles recipe combines zesty flavors with fresh vegetables, making for a deliciously spicy and satisfying dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 oz Spaghetti or Fettuccine Noodles or gluten-free rice noodles
For the Sauce
  • 2 tbsp Olive Oil or any neutral oil
  • 4 cloves Garlic fresh minced
  • 1 medium Onion diced
  • 1 each Red and Yellow Bell Peppers sliced
  • 1 medium Zucchini sliced
  • 1 cup Cherry Tomatoes halved
  • 1 tsp Red Pepper Flakes adjust to heat preference
  • 1/2 tsp Black Pepper freshly ground
  • 1 tsp Salt kosher or sea salt
For the Liquid Components
  • 1 cup Chicken or Vegetable Broth can substitute water
  • 1/2 cup White Wine or extra broth for non-alcoholic
  • 2 tbsp Soy Sauce or tamari for gluten-free
  • 1 tbsp Balsamic Vinegar or apple cider vinegar
For the Finish
  • 1/4 cup Fresh Basil chopped, or substitute parsley
  • 1/2 cup Grated Parmesan Cheese or nutritional yeast for vegan
  • optional Crushed Peanuts or Sesame Seeds omit for nut allergies

Equipment

  • large pot
  • large skillet
  • tongs

Method
 

Step‑by‑Step Instructions for Bold & Spicy Italian Drunken Noodles
  1. Boil a large pot of salted water. Once boiling, add spaghetti or fettuccine noodles. Cook for 8–10 minutes until al dente, then drain and set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and diced onion, cooking for 2–3 minutes until translucent.
  3. Introduce sliced red and yellow bell peppers along with zucchini to the skillet. Sauté for about 5 minutes until tender-crisp.
  4. Mix in halved cherry tomatoes, red pepper flakes, black pepper, and salt. Cook for an additional 2 minutes until tomatoes soften.
  5. Pour in chicken or vegetable broth, white wine, soy sauce, and balsamic vinegar. Bring to a simmer and cook for 5–7 minutes until thickened.
  6. Add cooked noodles to the skillet, tossing with sauce and vegetables for 2-3 minutes until heated through.
  7. Remove from heat and fold in freshly chopped basil for an aromatic finish.
  8. Serve hot, garnished with grated Parmesan cheese and optional crushed peanuts or sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

For best results, ensure to chop vegetables uniformly to promote even cooking.

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