Italian Drunken Noodles (Printable Page)

Pasta with spicy sausage, tomatoes, and bold Chianti sauce, crowned with fresh basil and Parmesan cheese.

# 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, 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

→ Finishing

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

# Step-by-Step Guide:

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 the pasta cooks, heat a large skillet over medium-high heat. Add olive oil and swirl to coat the bottom.
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 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 comfort of Italian pasta and the bold heat of a stir-fry in one skillet.
  • The wine reduction adds a depth that makes every bite taste more expensive than it actually is.
  • You can swap the protein or go vegetarian without losing any of the richness.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip reserving the pasta water, it is the only thing that will bring the sauce together without making it greasy.
  • If you add the garlic too early or let it sit too long, it will burn and turn bitter, so watch it closely.
  • Reduce the wine fully or your sauce will taste sharp and boozy instead of rich and balanced.
  • Add the fresh herbs off the heat, cooking them too long turns them dull and loses all that fragrant pop.
03 -
  • Toast your red pepper flakes in the oil for a few seconds before adding anything else, it blooms the heat and makes it more fragrant.
  • If your sauce looks dry, add pasta water in small splashes instead of oil, it emulsifies better and keeps things silky.
  • Tear the basil by hand instead of chopping it, bruising releases more flavor and looks more rustic on the plate.
  • Finish each bowl with a drizzle of good olive oil for a glossy, restaurant-quality sheen.
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