Italian Drunken Noodles (Printable)

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

# What You 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, 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, Chianti or Sangiovese recommended
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

# Directions:

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 Advice:

01 -
  • It's ready in under 40 minutes but tastes like you've been simmering it all afternoon.
  • The Chianti reduces into something silky and sophisticated while the soy sauce keeps things exciting and unexpected.
  • You can swap sausage for shrimp or mushrooms, so there's always a version waiting for whoever shows up at your table.
  • One pan does almost all the work, which means fewer dishes and more time enjoying what you've made.
02 -
  • Don't skip reserving pasta water—it's the difference between a sauce that coats noodles and one that pools at the bottom of the bowl.
  • The soy sauce and Worcestershire are partners in crime here; together they create umami that makes people say "I can't tell you what makes this special, but something is," which is exactly the point.
  • Add the fresh herbs after removing from heat—those volatile oils dissipate quickly, and you want their brightness to shine rather than fade into background heat.
03 -
  • Don't oversalt early—the soy sauce, Worcestershire, and Parmesan all add saltiness, so taste constantly as you build and adjust at the end when you can see the whole picture.
  • If you're making this ahead of time, store the sauce separately from the pasta and reheat gently with a splash of water or wine; this prevents the noodles from absorbing all the liquid and becoming mushy by the next day.
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