Save to Pinterest My friend Maria showed up one Tuesday night with a bottle of Chianti and a wild idea: what if we made pad kee mao, but swapped in Italian sausage and Parmesan? We were both a little skeptical, standing in my tiny kitchen with the windows open and Sinatra playing low. But the moment that wine hit the hot skillet and filled the room with its deep, fruity steam, we knew we were onto something. That first bite, all tangled noodles and spicy tomato silk, made us laugh out loud.
I made this for my parents the first weekend they visited my new apartment. My dad, who usually eyes anything fusion with suspicion, went quiet after his first forkful. Then he asked for seconds, and I knew I had a keeper. My mom kept sneaking bites of basil straight from the bowl, and we ended up finishing the whole skillet at the table, passing around extra Parmesan and debating whether to open a second bottle of wine.
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Ingredients
- Spaghetti or linguine: Use whatever long pasta you love, I have had great success with whole wheat for a nuttier bite and gluten free when cooking for friends with allergies.
- Extra virgin olive oil: A good fruity oil makes all the difference when you are building flavor from the first sizzle.
- Yellow onion: Slice it thin so it softens and almost melts into the sauce, adding sweetness without any crunch.
- Garlic cloves: Fresh is essential here, the aroma when it hits the hot oil is half the magic.
- Red pepper flakes: Start with a teaspoon and taste as you go, you can always add more heat but you cannot take it back.
- Italian sausage or shrimp: Sausage brings richness and a little fat to the sauce, shrimp keeps it lighter and cooks in minutes.
- Cherry tomatoes: They burst and blister in the pan, creating sweet pockets of juice that balance the wine and spice.
- Tomato paste: Just two tablespoons deepen the color and give the sauce body without making it heavy.
- Dry red wine: Chianti or Sangiovese are my favorites, their bright acidity cuts through the richness beautifully.
- Soy sauce: This is the secret bridge between Italian and Asian flavors, adding umami and a whisper of salt.
- Worcestershire sauce: It adds a tangy, savory depth that makes the sauce taste like it has been simmering for hours.
- Balsamic vinegar: Just a teaspoon brightens everything and ties the sweet and savory notes together.
- Fresh basil: Tear it roughly and toss it in at the end so it stays vibrant and aromatic.
- Fresh parsley: A handful of chopped parsley adds color and a clean, grassy note.
- Parmesan cheese: Grate it fresh if you can, it melts into the sauce and clings to the noodles like a dream.
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Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it still has a little bite, al dente is key because it will finish cooking in the sauce. Do not forget to scoop out a mugful of that starchy pasta water before you drain, it is liquid gold for bringing the sauce together.
- Heat the skillet:
- Get a large skillet nice and hot over medium high heat, then swirl in the olive oil. You want it shimmering but not smoking, that is when you know it is ready to build flavor.
- Saute the aromatics:
- Toss in the sliced onion and let it sizzle for a couple of minutes until it starts to go translucent and sweet. Add the garlic and red pepper flakes, stirring constantly for about 30 seconds until your kitchen smells like an Italian bistro.
- Cook the protein:
- If you are using sausage, crumble it into the pan and let it brown for 5 to 7 minutes, breaking it up as it cooks. For shrimp, cook them 2 to 3 minutes per side until they turn pink and curl up, then set them aside if the pan gets crowded.
- Add the tomatoes:
- Stir in the halved cherry tomatoes and tomato paste, cooking for about 2 minutes. Use your spoon to gently press some of the tomatoes so they burst and release their juices into the pan.
- Deglaze with wine:
- Pour in the red wine and scrape up all those beautiful browned bits stuck to the bottom of the skillet. Let it bubble and reduce by about half, this takes 2 to 3 minutes and the smell is intoxicating.
- Season the sauce:
- Stir in the soy sauce, Worcestershire sauce, and balsamic vinegar, then taste and adjust with salt, pepper, or more red pepper flakes. This is your chance to make it your own.
- Toss the pasta:
- Add the drained pasta directly to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce coats every strand. You want it glossy and clingy, not dry or soupy.
- Finish with herbs and cheese:
- Pull the pan off the heat and fold in the torn basil, chopped parsley, and grated Parmesan. Stir gently until the cheese melts and everything is fragrant and unified.
- Serve and garnish:
- Divide the pasta among bowls and top with extra basil, a snowfall of Parmesan, sliced red chili if you like heat, and a lemon wedge on the side. Squeeze the lemon over just before you dig in for a bright, zingy finish.
Save to Pinterest One rainy Saturday, I made this for a potluck and watched it disappear in minutes. A friend who claimed she did not like spicy food went back for thirds, and someone else asked if I had the recipe written down. I realized then that this dish has a way of winning people over, even the skeptics. It is messy, bold, and unapologetically itself.
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Making It Your Own
If you want to go vegetarian, skip the meat and load up on cremini or shiitake mushrooms, they soak up the wine and get deeply savory. I have also used marinated tofu, pressed and cubed, which crisps up nicely in the hot oil. For a lighter version, swap the sausage for shrimp or even scallops, and if you are gluten free, just use your favorite gluten free pasta and double check the Worcestershire label.
Storing and Reheating
Leftovers keep beautifully in a covered container in the fridge for up to three days. When you reheat, add a splash of water, wine, or even a drizzle of olive oil to loosen the sauce, then warm it gently in a skillet over medium low heat. The flavors deepen overnight, so day two pasta can be even better than day one.
Pairing and Serving Suggestions
This pasta begs for a crisp, peppery arugula salad on the side, dressed simply with lemon juice and olive oil. A glass of Chianti or Sangiovese echoes the wine in the sauce and ties the whole meal together. If you are feeding a crowd, set out extra Parmesan, red pepper flakes, and lemon wedges so everyone can customize their bowl.
- Serve with crusty bread to soak up every last drop of sauce.
- A side of roasted broccoli or green beans adds color and balance.
- For dessert, keep it simple with panna cotta or a scoop of lemon sorbet.
Save to Pinterest This is the kind of dinner that turns a regular weeknight into something special, no fuss, just bold flavors and a little bit of wine. I hope it finds a place in your rotation the way it has in mine.
Recipe FAQs
- → What makes these noodles 'drunken'?
The dish gets its name from the generous amount of Chianti wine used in the sauce, which adds depth and richness while helping to deglaze the pan and incorporate all those flavorful browned bits into the sauce.
- → Can I make this vegetarian?
Absolutely. Simply omit the sausage or shrimp and replace with sautéed mushrooms, marinated tofu, or even roasted eggplant for a hearty vegetarian version that still delivers plenty of umami flavor.
- → What pasta works best?
Spaghetti or linguine are traditional choices, but you can use fettuccine, bucatini, or even penne. The key is choosing pasta that holds onto the sauce well. Regular, whole wheat, or gluten-free options all work beautifully.
- → How spicy is this dish?
The heat level is easily adjustable. One teaspoon of red pepper flakes gives a gentle warmth, but you can increase or decrease this amount to suit your taste. Using hot Italian sausage instead of sweet will also ramp up the spice.
- → Can I prepare this ahead?
The sauce can be made up to a day in advance and stored in the refrigerator. Cook the pasta fresh when ready to serve, then toss everything together. Leftovers keep well for up to 3 days and reheat beautifully with a splash of water or wine.
- → What wine should I use?
A dry Chianti or Sangiovese is ideal, but any dry red wine like Pinot Noir or Merlot will work. Avoid sweet wines, and choose something you'd enjoy drinking since the flavor concentrates as it reduces.
