Italian Drunken Noodles Pasta (Printable)

Pasta with spicy sausage, tomatoes, and Chianti wine sauce finished with fresh basil and Parmesan.

# What You 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 or peeled shrimp

→ Vegetables & Aromatics

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

→ Liquids & 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 & 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

# 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 pasta cooks, heat a large skillet over medium-high heat. Add olive oil and swirl to coat evenly.
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 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. 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 cheese until melted and evenly incorporated.
10 - Divide pasta among bowls. Garnish with extra basil, Parmesan cheese, sliced red chili if desired, and lemon wedges for brightness.

# Expert Suggestions:

01 -
  • It marries the boldness of Italian sausage and wine with the umami punch of soy sauce in a way that shouldn't work but absolutely does.
  • The sauce clings to every strand of pasta, so you get flavor in every single bite without any pooling at the bottom of the bowl.
  • You can swap proteins or go vegetarian without losing any of the dish's vibrant, sizzling character.
  • It comes together in under an hour, yet tastes like you spent the evening slow-cooking something elaborate.
02 -
  • Do not skip reserving the pasta water, I learned this the hard way when my sauce turned greasy and broken instead of silky.
  • Add the wine when the pan is hot enough to sizzle, otherwise it just steams and you lose that deep, caramelized flavor.
  • Stir in the cheese off the heat or it will clump and turn grainy instead of melting smoothly into the sauce.
  • If your sauce feels too thick, add pasta water one splash at a time, it transforms everything from dry to luxurious.
03 -
  • Toast the red pepper flakes in the oil for a few seconds before adding the onion, it blooms their heat and makes the spice more aromatic.
  • Use tongs instead of a spoon to toss the pasta in the skillet, it gives you more control and prevents the noodles from breaking.
  • Finish each bowl with a small drizzle of your best olive oil, it adds a fruity richness that makes the dish taste restaurant-quality.
  • If you want more vegetables, throw in a handful of baby spinach or arugula when you add the herbs, the residual heat will wilt them perfectly.
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