Italian Drunken Noodles Pasta (Printable)

Pasta tossed with spicy sausage, sweet tomatoes, garlic, and Chianti wine sauce, finished with fresh 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 or peeled shrimp

→ Vegetables and Aromatics

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

→ Liquids and Seasonings

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

→ Fresh Herbs and Cheese

13 - 1/2 cup fresh basil leaves, roughly torn
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup grated Parmesan cheese, plus extra for serving

→ Finishing

16 - Salt and freshly ground black pepper to taste

# 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 - While the pasta cooks, heat a large skillet over medium-high heat. Add olive oil and swirl to coat the surface.
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, additional Parmesan, sliced red chili if desired, and lemon wedges for brightness.

# Expert Advice:

01 -
  • The wine reduction creates a glossy, restaurant-worthy sauce that clings to every strand of pasta without feeling heavy.
  • It comes together in under 40 minutes but tastes like you spent hours layering flavors.
  • You can swap proteins or go vegetarian without losing any of the bold, savory depth.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip reserving pasta water, it is the only way to get a sauce that clings instead of slides.
  • Add the wine when the pan is hot and let it reduce properly, or the sauce will taste sharp and boozy instead of rich and balanced.
  • Stir the basil and cheese in off the heat so the herbs stay bright green and the cheese melts without clumping.
  • Taste the sauce before adding salt, the soy sauce and Parmesan already bring plenty of saltiness.
03 -
  • Use a wine you would actually drink, cheap cooking wine will make the sauce taste harsh and one-dimensional.
  • Let the onions and garlic cook just until fragrant, overcooked garlic turns bitter and ruins the whole dish.
  • Toss the pasta in the sauce off the heat to keep the basil bright and the cheese creamy instead of clumpy.
  • Mash a few tomatoes against the side of the pan to release their juices and create more sauce naturally.
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