Italian Drunken Noodles (Print Version)

Experience a fusion of Italian & Asian flavors. Pasta with spicy sausage or shrimp, tomatoes, garlic, & a rich 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 - 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 & 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 2–3 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 5–7 minutes, breaking into pieces, until browned and cooked through. For shrimp: cook 2–3 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 2–3 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 -
  • The wine creates this incredible depth that makes people think you simmered the sauce all day even though it comes together in under 30 minutes
  • That soy sauce and Worcestershire combo is like a secret weapon nobody can quite put their finger on but keeps them coming back for seconds
02 -
  • I learned the hard way that adding cold pasta to hot sauce makes everything clump up—let the sauce cool slightly or toss the pasta with a little pasta water first
  • The pasta water is genuinely the difference between sauce that slides off and sauce that hugs every single strand
03 -
  • Chop all your ingredients before you start cooking because once that garlic hits the pan things move fast
  • Room temperature pasta absorbs sauce better than cold pasta, so don't let it sit too long after draining
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