Italian Drunken Noodles (Printable Version)

Sizzling pasta with spicy sausage, sweet tomatoes, and garlic in bold Chianti sauce, finished with fresh basil and Parmesan.

# What You'll Need:

→ Pasta

01 - 12 ounces spaghetti or linguine

→ Sauce & 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 & Aromatics

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

→ Liquids & Seasonings

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

→ Fresh Herbs & 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: 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 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 minced 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 for 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 for 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 and toss to coat. Add reserved pasta water a few tablespoons at a time until sauce clings evenly to noodles.
09 - Remove from heat. Stir in basil, parsley, and Parmesan cheese until melted and evenly incorporated throughout.
10 - Divide pasta among bowls. Garnish with extra basil, Parmesan, sliced chili if desired, and a lemon wedge for brightness.

# Expert Advice:

01 -
  • It delivers restaurant-level flavor in under 40 minutes, perfect for weeknights when you want something exciting without the stress.
  • The Chianti and soy sauce create an umami depth that makes people ask what your secret ingredient is.
  • You can swap proteins or go meatless without losing any of the bold, satisfying character.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Always reserve pasta water before draining, that starchy liquid is the only thing that will make your sauce silky instead of greasy.
  • Don't skip the wine reduction step, boiling off the alcohol transforms harsh wine into a sweet, complex base that defines the whole dish.
  • Add the fresh herbs after you remove the pan from heat, cooking them turns bright basil into sad, gray bits.
03 -
  • Cook your pasta one minute less than the package says, it will finish cooking in the sauce and soak up more flavor.
  • If the sauce looks too thick, add pasta water one tablespoon at a time instead of dumping it all in at once.
  • Grate Parmesan fresh from a block, the pre-grated stuff contains anti-caking agents that prevent it from melting smoothly.
  • Taste before serving and don't be shy with the pepper, a generous crack of black pepper at the end wakes up every other flavor.
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