Italian Drunken Noodles (Printer View)

A vibrant fusion of Italian and Asian flavors: pasta with spicy sausage/shrimp, tomatoes, garlic, and bold Chianti tomato sauce.

# Components:

→ Pasta

01 - 12 ounces spaghetti or linguine (regular, gluten-free, or whole wheat)

→ 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 (sweet or hot), casings removed and crumbled, OR 8 ounces peeled shrimp

→ Vegetables & Aromatics

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

→ Liquids & 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 & Cheese

13 - ½ cup fresh basil leaves, roughly torn
14 - 2 tablespoons chopped fresh parsley
15 - ¼ cup grated Parmesan cheese

→ To Finish

16 - Salt and freshly ground black pepper, to taste
17 - Extra basil leaves, thinly sliced red chili, lemon wedges (optional garnish)

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup 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 pan evenly.
03 - Add onion and sauté for 2–3 minutes until softened. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
04 - Add sausage (crumbling into pieces) and cook 5–7 minutes until browned, or add shrimp and cook 2–3 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, scraping up browned bits from the pan bottom. Simmer 2–3 minutes until reduced by about half.
07 - Stir in soy sauce, Worcestershire sauce, and balsamic vinegar. 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 Advice:

01 -
  • The red wine creates this incredible depth that feels like a restaurant dish but comes together in under 40 minutes
  • Something magical happens when Italian and Asian flavors meet, creating this umami rich sauce that coats every single noodle
02 -
  • Reserving pasta water is not optional here, it is the thickening agent that makes the sauce cling to the noodles instead of pooling at the bottom of the bowl
  • The wine needs to reduce by at least half or your sauce will taste overly acidic and alcoholic, take those extra few minutes to let it cook down properly
03 -
  • Room temperature wine incorporates more smoothly into the sauce than cold wine straight from the refrigerator
  • If your sauce ever feels too thin, let it simmer for an extra minute or two before adding the pasta, you can always add more pasta water but you cannot take liquid out
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