Italian Drunken Noodles (Print Version)

Pasta with spicy sausage, tomatoes, and Chianti wine sauce. A bold Italian fusion dish in just 40 minutes.

# 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, Chianti or Sangiovese
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar

→ Fresh Herbs and 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, 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 evenly.
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 halved cherry tomatoes and tomato paste. Cook 2 minutes, gently mashing some tomatoes to release their juices.
06 - Pour in dry 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 thoroughly 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 throughout.
10 - Divide pasta among serving bowls. Garnish each with extra basil, additional Parmesan, sliced red chili if desired, and a lemon wedge for brightness.

# Additional Tips::

01 -
  • It delivers restaurant-level flavor in under 40 minutes, perfect for weeknights when you want something special without the fuss.
  • The Chianti and soy sauce create an unexpectedly addictive sweet-savory depth that keeps you reaching for another bite.
  • You can swap sausage for shrimp or mushrooms and it still tastes incredible every single time.
02 -
  • Always reserve pasta water before draining, because that starchy liquid is what transforms a dry skillet of ingredients into a silky, cohesive sauce.
  • Do not skip deglazing with the wine, those caramelized bits on the bottom of the pan are pure flavor and the wine lifts them right up.
  • Taste the sauce before adding the pasta so you can adjust the seasoning while it is still easy to fix.
03 -
  • Use a pasta shape with texture like rigatoni or penne if you want the sauce to cling even more, though long noodles are traditional and twirl beautifully.
  • Toast the red pepper flakes in the oil for a few seconds before adding the onion to unlock a deeper, smokier heat.
  • Finish each bowl with a tiny drizzle of your best olive oil and a squeeze of fresh lemon, it brightens everything and makes the dish taste restaurant-quality.
Go Back