Italian Drunken Noodles (Printable Version)

Pasta with spicy sausage, cherry tomatoes, and Chianti wine sauce finished with fresh basil and Parmesan cheese.

# What You Need:

→ Pasta

01 - 12 ounces spaghetti or linguine

→ Sauce and Proteins

02 - 2 tablespoons extra-virgin olive oil
03 - 1 small yellow onion, thinly sliced
04 - 4 garlic cloves, minced
05 - 1 teaspoon red pepper flakes
06 - 8 ounces Italian sausage or 8 ounces peeled shrimp

→ Vegetables and Aromatics

07 - 1 pint cherry tomatoes, halved
08 - 2 tablespoons tomato paste

→ Liquids and Seasonings

09 - 1/2 cup dry red wine
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar

→ Fresh Herbs and Cheese

13 - 1/2 cup fresh basil leaves, roughly torn
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup grated Parmesan cheese, plus extra for serving

→ Finishing

16 - Salt and freshly ground black pepper to taste
17 - Optional garnish: extra basil leaves, sliced red chili, lemon wedges

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain and set aside.
02 - While pasta cooks, heat a large skillet over medium-high heat. Add olive oil and swirl to coat the bottom.
03 - Add sliced onion and sauté for 2 to 3 minutes until softened. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
04 - Add sausage or shrimp to the skillet. For sausage: cook 5 to 7 minutes, breaking into pieces, until browned and cooked through. For shrimp: cook 2 to 3 minutes per side until pink and opaque.
05 - Stir in cherry tomatoes and tomato paste. Cook 2 minutes, gently mashing some tomatoes to release their juices.
06 - Pour in red wine to deglaze the pan, scraping up any browned bits. Simmer 2 to 3 minutes until reduced by approximately half.
07 - Add soy sauce, Worcestershire sauce, and balsamic vinegar. Stir to combine. Taste and adjust seasoning with salt, pepper, or additional red pepper flakes as desired.
08 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a few tablespoons at a time until sauce clings to noodles.
09 - Remove from heat. Stir in basil, parsley, and Parmesan until melted and evenly incorporated.
10 - Divide pasta among bowls. Garnish with extra basil, Parmesan, sliced chili if desired, and a lemon wedge for brightness.

# Expert Tips:

01 -
  • It brings together the best of two worlds: the bold heat of Thai drunken noodles and the comforting richness of Italian pasta.
  • The wine and tomatoes create a glossy, tangy sauce that clings to every strand without feeling heavy.
  • You can have it on the table in under 40 minutes, yet it tastes like you spent all evening cooking.
  • It is endlessly adaptable, whether you want shrimp, sausage, or a pile of sauteed mushrooms.
02 -
  • Reserve that pasta water before you drain, it is the only thing that will bring a broken sauce back to silky life.
  • Do not skip deglazing with the wine, those browned bits on the bottom of the pan are pure flavor and they make the sauce taste complex and layered.
  • Add the basil and Parmesan off the heat or the basil will turn black and the cheese will clump instead of melting smoothly.
03 -
  • Use a wine you would actually drink, if it tastes bad in the glass it will taste bad in the pan.
  • Tear the basil by hand instead of chopping it, bruising releases more of its sweet, peppery oils.
  • If the sauce gets too thick, do not be shy with the pasta water, add it a little at a time until the noodles glide smoothly in the pan.
Return