Italian Drunken Noodles (Printable version)

A vibrant fusion dish combining pasta with spicy sausage, sweet tomatoes, and a rich Chianti wine sauce finished with fresh basil and Parmesan.

# Needed ingredients:

→ 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 - 0.5 cup dry red wine, Chianti or Sangiovese
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar

→ Fresh Herbs and Cheese

13 - 0.5 cup fresh basil leaves, roughly torn
14 - 2 tablespoons chopped fresh parsley
15 - 0.25 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.
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 mash 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 more red pepper flakes.
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 advice:

01 -
  • It uses up that half-empty wine bottle sitting on your counter and turns it into the soul of the sauce.
  • The tomatoes burst and mingle with garlic and red pepper in a way that feels both familiar and exciting.
  • You can swap sausage for shrimp or mushrooms without losing any of the boldness.
  • It comes together in under 40 minutes, perfect for a weeknight that deserves something special.
02 -
  • Reserve that pasta water before you drain, the starch is what makes the sauce silky and helps it stick to the noodles instead of pooling at the bottom of the bowl.
  • Do not skip deglazing with the wine, those browned bits on the bottom of the pan are pure flavor and the wine lifts them right up.
  • Add the garlic just before the protein, not earlier, or it will burn and turn bitter.
  • Tear the basil instead of chopping it, the edges stay greener and the aroma stays brighter.
03 -
  • Use the best wine you would actually drink, not cooking wine, because the flavor concentrates as it reduces.
  • If your tomatoes are not very sweet, add a pinch of sugar to the sauce to balance the acidity.
  • Toss the pasta in the skillet instead of plating it first, the noodles absorb more flavor that way.
  • For extra richness, stir in a tablespoon of butter at the very end along with the Parmesan.
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