Save The first time I served this, my sister took one bite and demanded to know what Italian grandmother I'd been secretly apprenticing with. She couldn't believe the way the wine transformed the simple tomato sauce into something restaurant-worthy. I'd actually stumbled on the combination by accident—reaching for Chianti when I ran out of my usual cooking wine. The kitchen smelled like a tiny trattoria, and that's when I knew this dish was special.
Last summer, my neighbor texted me at 8pm asking what smelled so incredible. I ended up bringing over a bowl when she mentioned she'd had a terrible day at work. We sat on her porch eating this straight from the container with wine glasses in hand. She told me later it was exactly the comfort she needed. Sometimes food really is love.
Ingredients
- 12 ounces spaghetti or linguine: I've found the thicker strands really hold onto that sauce but honestly whatever pasta you have in your pantry will work beautifully here
- 2 tablespoons extra-virgin olive oil: Don't skimp on quality here since it's one of the foundational flavors and you can really taste the difference
- 1 small yellow onion: Thinly sliced is key so they melt into the sauce rather than staying chunky
- 4 garlic cloves: Minced fresh because jarred garlic just doesn't give you that aromatic pop that hits you when you walk in the door
- 1 teaspoon red pepper flakes: Start here and adjust to your heat tolerance—I go up to a full teaspoon because we like things lively in our house
- 8 ounces Italian sausage: Sweet sausage gives such a nice balance with the heat but hot sausage works beautifully if you want to really turn up the spice level
- 1 pint cherry tomatoes: They burst into these little jewels of sweetness that make every bite interesting and fresh
- 2 tablespoons tomato paste: This concentrates everything and gives the sauce that rich restaurant texture
- ½ cup dry red wine: Chianti is perfect but honestly any decent red wine you'd drink will work its magic beautifully here
- 2 tablespoons soy sauce: Trust me on this—it adds this incredible umami depth that makes the sauce taste like it simmered for hours
- 1 tablespoon Worcestershire sauce: Another secret ingredient that adds complexity nobody can quite identify but everyone loves
- 1 teaspoon balsamic vinegar: Just enough to brighten everything up and balance the richness
- ½ cup fresh basil leaves: Tear them by hand right before serving—cutting basil bruises it and turns it bitter which is such a waste
- 2 tablespoons chopped fresh parsley: Brings this fresh green note that cuts through all that rich wine and cheese
- ¼ cup grated Parmesan cheese: Plus more for serving because honestly there's no such thing as too much cheese in my book
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil—don't be shy with the salt because it's your only chance to season the pasta itself
- Cook pasta just until al dente:
- Check it a full minute before the package says because it'll cook more in the sauce and nobody wants mushy noodles
- Reserve that liquid gold:
- Before draining, scoop out a full cup of the starchy cooking water because this is what makes your sauce actually cling to every strand
- Heat your largest skillet:
- You want room for everything to dance together without spilling onto your stovetop
- Sauté the onions first:
- Give them about 2-3 minutes to start softening and becoming sweet before moving on
- Add garlic and red pepper flakes:
- Just 30 seconds or you'll burn the garlic which turns everything bitter and sad
- Brown your protein:
- For sausage, break it into small pieces and cook 5-7 minutes until fully browned, or shrimp just 2-3 minutes per side until pink
- Introduce the tomatoes:
- Toss in those cherry tomatoes and tomato paste, letting them cook 2 minutes while gently pressing some tomatoes to release their juices
- deglaze with wine:
- Pour in the Chianti and scrape up all those gorgeous browned bits from the bottom—that's where all the flavor lives
- Let it reduce:
- Simmer 2-3 minutes until the wine has cooked down by about half and concentrated all those flavors
- Build the sauce:
- Add soy sauce, Worcestershire, and balsamic, then give it a taste and adjust seasonings because this is your last chance before it all comes together
- Unite pasta and sauce:
- Add the noodles to the skillet, tossing constantly and adding pasta water a splash at a time until everything is glossy and coated
- Finish with fresh herbs:
- Remove from heat, then stir in basil, parsley, and Parmesan until the cheese melts and everything smells amazing
- Serve it up:
- Divide into bowls and add whatever garnishes make your heart happy—more cheese, fresh basil, maybe some sliced chili if you're feeling bold
Save This has become our Friday night ritual—something we look forward to all week long. There's something about the combination of aromas that just feels like home.
Make It Your Own
The beauty of this dish is how flexible it is. I've made it with mushrooms when I had no sausage, used white wine when that's what was open, even added spinach when I needed to use up a wilting bunch. The core formula stays the same but it changes with whatever you have on hand.
Wine Pairings
Since we're already cooking with Chianti, why not pour yourself a glass? Same bottle for cooking and drinking is always a good rule of thumb. If you want something different, a Sangiovese or even a Barbera would be lovely. The wine's acidity cuts through the rich sauce beautifully.
Side Ideas
A simple green salad with a vinaigrette is all you really need to balance this. The bitterness of arugula works particularly well with the sweet tomatoes. If you're feeding a crowd, some crusty bread for mopping up sauce never hurts either.
- Crisp white beans with lemon and herbs make a nice light side
- Roasted broccoli with garlic adds some bitterness to balance the sweetness
- Keep it simple with a big green salad and you're good to go
Save Hope this brings as much joy to your table as it has to ours. There's something magical about a recipe that feels fancy enough for company but simple enough for a Tuesday night.
Recipe FAQ
- → Can I make these noodles vegetarian or gluten-free?
Absolutely! For a vegetarian version, simply omit the sausage or shrimp and instead use sautéed mushrooms or marinated tofu as your protein. If you require a gluten-free meal, swap in gluten-free spaghetti or linguine, and double-check that your Worcestershire sauce is also gluten-free.
- → What are the best protein options for this dish?
This dish is incredibly versatile. You can use either 8 ounces of Italian sausage, opting for sweet or hot depending on your preference, with the casings removed and crumbled. Alternatively, 8 ounces of peeled shrimp makes a delicious, lighter option. Both integrate beautifully with the rich sauce.
- → Which type of red wine is recommended for the sauce?
For the most authentic flavor, a dry red wine such as Chianti or Sangiovese is highly recommended. These wines will contribute a bold, rich, and slightly acidic note that is crucial for deglazing the pan and building the sauce's depth. Ensure it's a wine you'd enjoy drinking!
- → How can I adjust the spice level of the dish?
The spice comes primarily from red pepper flakes. To make the dish spicier, you can increase the amount of red pepper flakes beyond the suggested 1 teaspoon, or even add fresh sliced chilies as a garnish. For a milder experience, reduce or entirely omit the red pepper flakes.
- → What's the best way to store and reheat leftovers?
Leftovers can be stored, covered, in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop or in the microwave. A splash of water or a little extra red wine can help loosen the sauce and bring it back to its original consistency.
- → What would be a good accompaniment for these noodles?
These 'Drunken Noodles' pair wonderfully with a crisp green salad to provide a refreshing contrast. A glass of the same Chianti used in the sauce would also be an excellent beverage pairing, enhancing the overall dining experience.