Warm, comforting, and full of bold Italian flavor, Slow Cooker Italian Drunken Noodles is the kind of dish that feels like a hug in a bowl. Made with savory Italian sausage, colorful bell peppers, and tender pasta all simmered in a white wine-infused tomato sauce, it’s the perfect hands-off meal for busy days or lazy weekends. Whether you’re feeding the family or meal prepping for the week, this slow cooker recipe brings all the hearty goodness of a rustic Italian dinner with minimal effort.
Ingredients:
- 1 lb Italian sausage (mild or spicy), casing removed
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 bell peppers (red & green), sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup dry white wine (like Pinot Grigio or Chardonnay)
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt & pepper to taste
- 8 oz pappardelle or wide egg noodles
- Fresh parsley, chopped (for garnish)
- Grated Parmesan (for serving)
Instructions:
- Brown the sausage: In a skillet over medium heat, cook sausage until browned. Drain excess fat.
- Add to slow cooker: Transfer sausage to your slow cooker. Add onion, garlic, bell peppers, diced tomatoes, wine, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until vegetables are tender.
- Add noodles: About 30 minutes before serving, stir in the uncooked noodles. Add a splash of water or broth if the sauce has thickened too much.
- Serve: Once noodles are tender, stir well. Garnish with parsley and Parmesan.
Tips:
- Substitute ground turkey or plant-based sausage for a lighter option.
- If you prefer, cook the noodles separately and mix them in just before serving.
Note:
If you prefer to skip the wine, you can substitute it with chicken broth for a similar depth of flavor without the alcohol. Also, depending on the type of pasta you use, cooking times may vary slightly—so keep an eye on the noodles to prevent overcooking.
