How to Make Slow Cooker Italian Drunken Noodles
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Brown the sausage – In a skillet over medium heat, cook sausage until no longer pink, breaking it into crumbles.
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Load the slow cooker – Add sausage, onion, garlic, and bell pepper.
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Add liquids & seasonings – Pour in diced tomatoes (with juice), wine, chicken broth, and tomato paste. Sprinkle with basil, oregano, red pepper flakes, salt, and pepper.
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Cook low & slow – Cover and cook on LOW for 6–8 hours.
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Add noodles – About 20–30 minutes before serving, cook noodles according to package directions until al dente. Drain and stir into slow cooker.
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Finish & serve – Taste, adjust seasoning, top with Parmesan, and garnish with fresh basil.
What to Serve With It
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Side salad with a lemon vinaigrette for freshness.
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Crusty Italian bread to mop up every drop of sauce.
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Roasted vegetables for extra color and nutrition.
Tips for Success
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Use a good-quality red wine you’d actually drink — it makes a difference.
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Don’t skip browning the sausage; it builds flavor.
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Cook the noodles separately so they don’t get mushy.
Storage
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Fridge: Store in airtight containers up to 4 days.
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Freezer: Freeze without noodles for up to 3 months. Add freshly cooked pasta when reheating.
FAQ
Can I make this without wine?
Yes — just use extra chicken broth and a teaspoon of balsamic vinegar for depth.
Can I cook the noodles in the slow cooker?
Technically yes, but they may become overly soft. Cooking separately gives better texture.
Is this spicy?
Mild with a gentle kick from the red pepper flakes — adjust to your heat preference.
Nutritional Information (per serving, approx.)
Calories: 410 | Protein: 20g | Carbs: 45g | Fat: 17g | Fiber: 4g | Sodium: 890mg
Final Thoughts
Slow Cooker Italian Drunken Noodles is everything I love in a weeknight dinner — rich, comforting, deeply flavorful, and ridiculously easy. It’s the kind of meal that makes you linger at the table just a little longer, because you don’t want it to end.
