Italian Drunken Noodles Pasta (Print Version)

Pasta with spicy sausage, cherry tomatoes, and garlic in a rich Chianti wine sauce, topped 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, such as Chianti or Sangiovese
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 - Extra basil leaves, thinly sliced red chili, and lemon wedges for garnish, optional

# 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 Advice:

01 -
  • It looks and tastes like you spent hours at the stove, but you're done in under 45 minutes.
  • The wine-tomato sauce clings to every strand of pasta in a way that feels almost indulgent.
  • You can swap the protein or go meatless without losing any of that bold, satisfying flavor.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Reserve that pasta water before draining, it's the secret to a sauce that actually sticks instead of sliding off.
  • Don't skip deglazing with the wine, those browned bits on the pan are pure flavor and you want every bit of them in your sauce.
  • Add the basil and Parmesan off the heat so the basil stays bright green and the cheese melts smoothly without clumping.
03 -
  • Use a wine you'd actually drink, if it doesn't taste good in the glass it won't taste good in the pan.
  • If your skillet isn't big enough to toss the pasta comfortably, transfer everything to the pasta pot after draining and mix it there.
  • For extra depth, add a pinch of sugar to the tomatoes if they're not quite sweet enough on their own.
  • Taste the sauce before adding the pasta and adjust the seasoning then, it's much easier to fix before everything is combined.
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