Italian Drunken Noodles (Printable)

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

# 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 - 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

# 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 surface.
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 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, Parmesan, sliced chili if desired, and lemon wedges for brightness.

# Expert Suggestions:

01 -
  • It brings together the best of Italian comfort and bold, punchy flavors in one skillet.
  • The wine reduction creates a sauce so rich and glossy, you'll want to lick the pan.
  • You can swap proteins or go meatless without losing any of the dish's soul.
  • It cooks in under 40 minutes but tastes like you spent all afternoon in the kitchen.
02 -
  • Reserve that pasta water before draining, without it your sauce will be dry and the noodles won't have that silky cling.
  • Don't skip deglazing the pan with wine, those browned bits are pure flavor and they make the sauce taste like it simmered for hours.
  • Add the fresh herbs and cheese off the heat, high temperatures will turn basil brown and make Parmesan clump instead of melt.
03 -
  • Use hot Italian sausage if you like heat, sweet if you want the tomatoes and wine to shine without competition.
  • Toast the red pepper flakes in the oil for a few seconds before adding the garlic, it blooms the spice and makes the heat more complex.
  • If your sauce seems too thick, add pasta water a tablespoon at a time, if it's too thin, let it simmer uncovered for another minute or two.
  • Taste the sauce before adding the pasta, it should be slightly overseasoned on its own because the noodles will dilute it.
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