Italian Drunken Noodles (Printable)

Pasta tossed with spicy sausage, cherry tomatoes, garlic, and Chianti wine sauce, topped with basil and Parmesan.

# Required Ingredients:

→ 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, casings removed and crumbled, or 8 ounces 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 garnish: extra basil leaves, thinly sliced red chili, lemon wedges

# Preparation 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.
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 mash 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 about half.
07 - Add soy sauce, Worcestershire sauce, and balsamic vinegar. Stir to combine. Taste and adjust seasoning with salt, pepper, or more 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 Suggestions:

01 -
  • The sauce clings to every strand of pasta like it belongs there, no separate puddles at the bottom of the bowl
  • That moment when the wine hits the hot pan and fills your kitchen with the most incredible aroma
  • It comes together in under an hour but tastes like something you simmered all afternoon
02 -
  • The pasta water is non-negotiable—this is what transforms the sauce from something separate into something that actually clings to every strand
  • That moment when you add the wine and scrape up the browned bits from the pan? That's where half the flavor lives, so don't rush past it
03 -
  • If you're making this ahead, undercook the pasta by a full minute since it will continue absorbing sauce
  • Leftovers reheat surprisingly well—just add a splash of water or wine and warm gently over low heat
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