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 - ½ cup dry red wine
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar

→ Fresh Herbs and Cheese

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

# How to Make It:

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 mashing 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 Suggestions:

01 -
  • The wine reduces into a glossy, tangy sauce that clings to every strand of pasta like it was meant to be there.
  • You can swap sausage for shrimp or skip both entirely and still end up with something that tastes indulgent and alive.
  • It comes together in under 40 minutes but tastes like you spent the whole afternoon stirring and sipping.
  • The red pepper flakes and fresh basil hit at just the right moments, waking up your taste buds without overwhelming them.
02 -
  • Do not skip reserving the pasta water, it is the secret to a sauce that coats instead of separates.
  • Let the wine reduce properly or the sauce will taste sharp and boozy instead of rich and balanced.
  • Add the basil and parsley off the heat so they stay vibrant and fresh, not sad and gray.
  • If your pan feels too crowded when adding the pasta, toss it in batches or use a bigger skillet next time.
03 -
  • Toast the red pepper flakes in the oil for a few seconds before adding the garlic, it releases their heat and makes the spice more aromatic.
  • Use tongs to toss the pasta in the skillet instead of a spoon, it helps coat every strand evenly without breaking them.
  • Finish each bowl with a drizzle of good olive oil right before serving, it adds a silky richness that makes the dish feel restaurant-quality.
  • If you want extra brightness, squeeze a little lemon juice over the top just before eating.
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