Italian Drunken Noodles (Printable Version)

Pasta tossed with spicy sausage, cherry tomatoes, garlic, and Chianti wine sauce, topped with basil and Parmesan.

# 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, casings removed and crumbled, or 8 ounces peeled shrimp

→ Vegetables and Aromatics

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

→ Liquids and Seasonings

09 - ½ cup dry red wine, Chianti or Sangiovese recommended
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar

→ Fresh Herbs and Cheese

13 - ½ cup fresh basil leaves, roughly torn
14 - 2 tablespoons chopped fresh parsley
15 - ¼ cup grated Parmesan cheese, plus extra for serving

→ To Finish

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain and set aside.
02 - While the pasta cooks, heat a large skillet over medium-high heat. Add olive oil and swirl to coat evenly.
03 - Add onion and sauté for 2 to 3 minutes until it begins to soften. 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 the red wine to deglaze the pan, scraping up any browned bits. Simmer 2 to 3 minutes until reduced by about 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 evenly to the noodles.
09 - Remove from heat. Stir in basil, parsley, and Parmesan until melted and evenly incorporated throughout.
10 - Divide pasta among bowls. Garnish with extra basil, additional Parmesan, sliced chili if desired, and a lemon wedge for brightness.

# Expert Advice:

01 -
  • It tastes like a cozy trattoria but comes together faster than ordering takeout.
  • The wine reduces into a glossy, tangy sauce that clings to every strand of pasta.
  • You can swap sausage for shrimp or mushrooms and it still sings.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Reserve that pasta water before you drain, I've forgotten more times than I'd like to admit and had to add plain water which just isn't the same.
  • Don't skimp on the wine reduction, those extra two minutes of simmering turn sharp alcohol into sweet, complex flavor.
  • If your sauce looks dry after tossing, add pasta water one tablespoon at a time, it emulsifies everything into a creamy coating.
03 -
  • Use a skillet large enough to toss the pasta comfortably, a crowded pan makes it hard to coat everything evenly.
  • Taste your sauce before adding the pasta, it should be slightly too bold on its own because the noodles will mellow it out.
  • Fresh basil added at the very end keeps its color vibrant and its flavor bright instead of turning dark and bitter.
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