Italian Drunken Noodles (Printable)

A sizzling fusion pasta featuring spicy sausage, cherry tomatoes, and wine-kissed Chianti sauce with fresh herbs.

# What You'll 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 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 such as Chianti or Sangiovese
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar
13 - Salt and freshly ground black pepper to taste

→ Fresh Herbs and Cheese

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

→ Optional Garnish

17 - Extra basil leaves, thinly sliced red chili, and lemon wedges

# How-To Steps:

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 - Heat a large skillet over medium-high heat. Add olive oil and swirl to coat. 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.
03 - 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.
04 - Stir in cherry tomatoes and tomato paste. Cook 2 minutes, gently mashing some tomatoes to release their juices.
05 - Pour in the red wine to deglaze the pan, scraping up any browned bits. Simmer 2 to 3 minutes until reduced by about half.
06 - 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.
07 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a few tablespoons at a time until sauce clings to noodles.
08 - Remove from heat. Stir in basil, parsley, and Parmesan until melted and evenly incorporated.
09 - Divide pasta among bowls. Garnish with extra basil, Parmesan, sliced chili if desired, and a lemon wedge for brightness.

# Expert Suggestions:

01 -
  • It delivers restaurant-level flavor in under 40 minutes with ingredients you probably already have.
  • The wine-spiked tomato sauce clings to every strand of pasta in the most satisfying way.
  • You can swap the protein or make it vegetarian without losing any of the bold, layered taste.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Reserve that pasta water before you drain, I forgot once and had to add plain water which made the sauce thin and bland.
  • Don't crowd the pan when cooking shrimp or they'll steam instead of sear, work in batches if your skillet isn't large enough.
  • Taste the sauce before adding the pasta, it should be bold and slightly over-seasoned because the noodles will dilute it.
  • Fresh basil goes in at the very end off the heat, cooking it turns the leaves dark and bitter.
03 -
  • Use a wine you'd actually drink, if it tastes bad in the glass it'll taste bad in your pan.
  • Let the wine reduce properly, rushing this step leaves the sauce sharp and boozy instead of rich and balanced.
  • Toss the pasta in the skillet instead of pouring sauce over plated noodles, it coats every strand evenly and tastes infinitely better.
  • If the sauce seems too thick, don't hesitate to add more pasta water, that starch is what makes it cling and shine.
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