Italian Drunken Noodles (Print View)

Pasta tossed with spicy sausage, cherry tomatoes, garlic, and bold Chianti sauce. A fusion of Italian-Asian flavors.

# Ingredient List:

→ 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

→ To Finish

16 - Salt and freshly ground black pepper to taste
17 - Optional: extra basil leaves, sliced red chili, lemon wedges

# Directions:

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.
03 - Add onion and sauté for 2 to 3 minutes until softened. 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 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 additional 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 Tips:

01 -
  • It transforms a weeknight into something that feels celebratory without any fuss or fancy techniques.
  • The wine-soaked tomatoes and sausage create a sauce so rich you will want to soak up every drop with crusty bread.
  • You can swap proteins or go vegetarian and it still delivers that same bold, satisfying punch of flavor.
02 -
  • Reserve pasta water before draining, it is the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Do not skip deglazing with wine, those browned bits on the pan are pure flavor and the wine pulls them into the sauce.
  • Add the herbs and cheese off the heat so they stay vibrant and do not turn bitter or grainy.
03 -
  • Taste the sauce before adding the pasta and adjust the seasoning then, it is much easier to fix before everything is tossed together.
  • Use a mix of sweet and hot Italian sausage if you want layers of flavor without overwhelming heat.
  • Finish each bowl with a small drizzle of good olive oil and a pinch of flaky salt for a restaurant-quality touch.
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