Italian Drunken Noodles Pasta (Printable)

Wine-kissed pasta with spicy sausage, sweet tomatoes, and fresh herbs in a rich Chianti sauce

# 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 8 ounces peeled shrimp

→ Vegetables and Aromatics

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

→ Liquids and Seasonings

09 - 0.5 cup dry red wine
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar

→ Fresh Herbs and Cheese

13 - 0.5 cup fresh basil leaves, roughly torn
14 - 2 tablespoons chopped fresh parsley
15 - 0.25 cup grated Parmesan cheese, plus extra for serving

→ Finishing

16 - Salt and freshly ground black pepper to taste
17 - Optional: extra basil leaves, thinly sliced red chili, lemon wedges

# Method:

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 Pointers:

01 -
  • It turns weeknight pasta into something that feels bold and restaurant worthy without any fancy technique.
  • The Chianti and soy sauce together create a savory sweetness that clings to every noodle in the best way.
  • You can swap sausage for shrimp or mushrooms and it still delivers that same punch of flavor.
  • Leftovers taste even better the next day when all those flavors have had time to meld together.
02 -
  • Don't skip reserving the pasta water because that starchy liquid is what makes the sauce creamy and cohesive instead of oily and separated.
  • If you add the wine and it smells harsh or overly alcoholic, just let it simmer a minute or two longer until it mellows and sweetens.
  • Toss the pasta off the heat once you add the cheese or the Parmesan can seize up and turn grainy instead of melting smoothly.
03 -
  • Use a wine you'd actually drink because the flavor concentrates as it reduces, and a bad wine will taste even worse in the sauce.
  • Don't crowd the skillet when you add the sausage or shrimp or it will steam instead of browning and developing that caramelized flavor.
  • Taste the sauce before you add the pasta so you can adjust the seasoning while it's still easy to fix.
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