Italian Drunken Noodles (Printable)

Pasta with spicy sausage or shrimp, cherry tomatoes, and Chianti sauce, finished with basil and Parmesan.

# What You Need:

→ Pasta

01 - 12 ounces spaghetti or linguine

→ 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, 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 - ½ cup dry red wine, Chianti or Sangiovese
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar

→ Fresh Herbs & 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: extra basil leaves, thinly sliced red chili, lemon wedges

# How-To:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain and set aside.
02 - While pasta cooks, heat a large skillet over medium-high heat. Add olive oil and swirl to coat the bottom.
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 red wine to deglaze the pan, scraping up any browned bits. Simmer 2 to 3 minutes until reduced by approximately half.
07 - Add soy sauce, Worcestershire sauce, and balsamic vinegar. Stir to combine. Taste and adjust seasoning with salt, pepper, or additional 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 way the red wine reduces into a glossy sauce that clings to every strand of pasta
  • That spicy hit from red pepper flakes that cuts through the rich sausage and sweet tomatoes
  • It comes together in under 40 minutes but tastes like something you'd order at a fusion restaurant
02 -
  • The pasta water is crucial for creating that silky, restaurant-quality sauce consistency
  • Don't rush the wine reduction step, it concentrates all the flavors
  • This dish is best served immediately, but leftovers reheat nicely with a splash of water or wine
03 -
  • Don't overcook the pasta before adding it to the sauce, it will finish cooking in the skillet
  • If the sauce gets too thick, add more pasta water rather than plain water for better flavor
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