Italian Drunken Noodles Pasta

The skillet was hissing louder than I expected when I poured in the Chianti, and for a split second I thought I'd ruined everything. But then the wine bubbled up around the tomatoes and sausage, filling the kitchen with this deep, winy sweetness that made my neighbor knock on the door to ask what I was cooking. That's when I knew this dish was going to be a keeper. I'd been trying to use up a bottle of red wine that had been open too long, and somehow stumbled into the most satisfying weeknight dinner I'd made in months.

I made this for a group of friends on a rainy Friday night, and we ended up eating straight from the skillet because no one wanted to wait for plating. Someone said it tasted like Italy went on a date with a noodle bar, and honestly, that's the perfect description. The basil and Parmesan at the end brought everything together in a way that felt both familiar and surprising. We finished two bottles of wine that night, and I'm pretty sure this dish had something to do with it.

Ingredients

• Spaghetti or linguine: Use whatever pasta shape you love, but long noodles really let the sauce wrap around each bite beautifully.
• Extra-virgin olive oil: This is your flavor base, so use something you'd happily dip bread into.
• Yellow onion: Slice it thin so it almost melts into the sauce and adds a subtle sweetness.
• Garlic cloves: Fresh is non-negotiable here, the quick sauté releases all that aromatic magic.
• Red pepper flakes: Start with less if you're heat-shy, you can always add more at the table.
• Italian sausage or shrimp: Sausage brings richness, shrimp adds a lighter touch, both work wonderfully.
• Cherry tomatoes: They burst into little pockets of sweetness when you press them gently in the pan.
• Tomato paste: A small spoonful deepens the color and adds concentrated tomato flavor without extra liquid.
• Dry red wine: Chianti or Sangiovese are ideal, but any dry red you'd drink will do the job.
• Soy sauce: It sounds unexpected, but it adds a savory depth that makes the whole dish sing.
• Worcestershire sauce: Just a tablespoon brings a tangy, umami backbone to the sauce.
• Balsamic vinegar: A teaspoon balances the richness and brightens everything up.
• Fresh basil leaves: Tear them roughly so they release their oils and perfume the pasta.
• Fresh parsley: Chopped parsley adds a fresh, grassy note that cuts through the richness.
• Parmesan cheese: Grate it fresh for the best melt and flavor, pre-grated just doesn't compare.
• Salt and black pepper: Taste as you go, the soy sauce and cheese add salt so you may need less than you think.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a slight bite in the center. Don't forget to scoop out a mugful of that starchy pasta water before you drain, it's liquid gold for bringing the sauce together.

Heat the skillet:

While the pasta bubbles away, set a large skillet over medium-high heat and add the olive oil, swirling it around until it shimmers. You want the pan hot enough that the onions sizzle when they hit the surface.

Sauté the aromatics:

Toss in the sliced onion and let it cook for 2 to 3 minutes, stirring occasionally, until it softens and starts to turn golden at the edges. Add the garlic and red pepper flakes, stirring constantly for about 30 seconds until the kitchen smells absolutely incredible.

Cook the protein:

Add your crumbled sausage or shrimp to the skillet. If using sausage, break it into bite-sized pieces and cook for 5 to 7 minutes until browned and cooked through; if using shrimp, cook for 2 to 3 minutes per side until they turn pink and opaque.

Add tomatoes and paste:

Stir in the halved cherry tomatoes and tomato paste, cooking for about 2 minutes while gently pressing some of the tomatoes with your spoon to release their juices. The pan should look vibrant and saucy at this point.

Deglaze with wine:

Pour in the red wine and use your spoon to scrape up all those delicious browned bits stuck to the bottom of the pan. Let it simmer for 2 to 3 minutes until the wine reduces by about half and smells rich and concentrated.

Season the sauce:

Stir in the soy sauce, Worcestershire sauce, and balsamic vinegar, mixing everything together until it's glossy and aromatic. Taste it now and adjust with salt, pepper, or more red pepper flakes if you want extra heat.

Toss with pasta:

Add the drained pasta directly to the skillet and toss everything together, adding reserved pasta water a few tablespoons at a time until the sauce clings to the noodles like a silky coating. Don't be shy with that pasta water, it's what makes everything come together.

Finish with herbs and cheese:

Remove the skillet from the heat and stir in the torn basil, chopped parsley, and grated Parmesan until the cheese melts and the herbs are evenly distributed. The residual heat will wilt the basil just enough without losing its bright green color.

Serve immediately:

Divide the pasta among bowls and top with extra Parmesan, fresh basil leaves, sliced red chili if you like, and a wedge of lemon for a bright squeeze at the table. Serve it hot and watch everyone go quiet as they take their first bite.

Save

The first time I served this at a dinner party, someone asked for the recipe before they'd even finished their first bowl. I scribbled it on the back of a grocery receipt, and now three of my friends make it regularly and text me photos. It's become one of those dishes that feels special enough for guests but easy enough that I make it on a random Tuesday when I need something comforting and bold. There's something about the way the wine and tomatoes meld together that just feels right, like a hug in a bowl.

Making It Your Own

This recipe is incredibly forgiving and practically begs you to adapt it. If you want to go vegetarian, swap the sausage for thick slices of mushrooms or cubes of firm tofu that you've pan-fried until golden. I've also made it with roasted red peppers stirred in at the end, which adds a sweet, smoky note that plays beautifully with the wine. For a gluten-free version, just use your favorite gluten-free pasta and double-check that your Worcestershire sauce is gluten-free too. The flexibility is part of what makes this dish so easy to love.

Storing and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days. When you reheat it, add a splash of water, broth, or even a little more wine to loosen the sauce, because pasta tends to soak up liquid as it sits. I like to reheat it gently in a skillet over medium-low heat, stirring frequently until it's warmed through and glossy again. Sometimes I'll toss in a handful of fresh spinach or arugula while reheating, which wilts into the pasta and adds a pop of color and nutrition.

Pairing and Serving Suggestions

This pasta is rich and bold, so it pairs best with something light and crisp on the side. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly, and a crusty baguette is great for mopping up any sauce left in your bowl. As for wine, pour yourself a glass of the same Chianti or Sangiovese you used in the cooking, it ties everything together beautifully.

• Serve with a Caesar salad or caprese for an Italian-inspired feast.
• Add a side of garlic bread if you want to go all in on comfort.
• Finish with a light dessert like panna cotta or lemon sorbet to cleanse the palate.

Save

This dish has a way of turning a regular evening into something a little more special, even if you're just cooking for yourself. I hope it brings as much joy to your table as it has to mine.

Recipe Q&A

→ What makes Italian drunken noodles different from traditional pasta?

Italian drunken noodles combine classic Italian pasta with Asian-inspired techniques like soy sauce and wine reduction. The Chianti creates a rich, wine-kissed sauce while the umami seasonings add depth beyond typical tomato pasta dishes.

→ Can I make this dish vegetarian?

Yes, simply omit the sausage and shrimp. Substitute with sautéed mushrooms, marinated tofu, or extra vegetables like bell peppers and zucchini. The Chianti tomato sauce remains equally flavorful and satisfying.

→ What type of pasta works best?

Spaghetti or linguine are ideal for holding the sauce. Regular, whole wheat, or gluten-free varieties all work well. The key is cooking pasta to al dente so it maintains texture when tossed with the robust sauce.

→ Why is it called drunken noodles?

The name comes from the generous amount of Chianti wine used in the sauce. The wine reduces and concentrates, creating a deeply flavorful, slightly sweet tomato sauce that clings beautifully to the noodles.

→ How do I store and reheat leftovers?

Store covered in the refrigerator for up to 3 days. Reheat gently with a splash of water or wine to loosen the sauce. The flavors often develop further overnight, making it an excellent make-ahead meal.

→ Can I adjust the spice level?

Absolutely. Reduce red pepper flakes for a milder version, or increase them along with fresh chilies for extra heat. The spice balances beautifully with the sweet tomatoes and rich wine sauce.