Italian Drunken Noodles Pasta (Printable Version)

Sizzling pasta with spicy sausage, cherry tomatoes, and red wine in a vibrant Chianti sauce finished with fresh basil and Parmesan.

# What You'll 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 or 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: fresh basil leaves, sliced red chili, lemon wedges

# How to Make It:

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 evenly.
03 - Add sliced onion and sauté for 2 to 3 minutes until softened. Stir in minced 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. For shrimp, cook 2 to 3 minutes per side until pink and opaque.
05 - Stir in halved cherry tomatoes and tomato paste. Cook 2 minutes, gently mashing some tomatoes to release juices.
06 - Pour in red wine to deglaze the pan, scraping up browned bits. Simmer 2 to 3 minutes until reduced by approximately half.
07 - Add soy sauce, Worcestershire sauce, and balsamic vinegar. Stir to combine and taste, adjusting seasoning with salt, pepper, or additional red pepper flakes as needed.
08 - Add drained pasta to the skillet and toss to coat. Add reserved pasta water a few tablespoons at a time until sauce clings to noodles.
09 - Remove from heat. Stir in torn basil, parsley, and Parmesan until melted and evenly incorporated.
10 - Divide pasta among bowls. Garnish with additional basil, Parmesan, sliced chili if desired, and lemon wedges for brightness.

# Expert Tips:

01 -
  • The wineReduces into a rich, glossy sauce that tastes way fancier than the effort required.
  • You can swap sausage for shrimp or mushrooms and it still delivers that same bold, satisfying punch.
  • It comes together in under 40 minutes, perfect for weeknights when you want something special without the fuss.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded.
02 -
  • Reserve that pasta water before you drain, I forgot once and had to add plain water which made the sauce taste flat and thin.
  • Do not skip deglazing the pan with wine, those browned bits are pure flavor and they dissolve into the sauce beautifully.
  • Add the basil and Parmesan off the heat so the basil stays bright green and the cheese melts smoothly without clumping.
03 -
  • Use a large skillet so everything has room to sauté properly, crowding the pan steams the ingredients instead of browning them.
  • Tear the basil with your hands instead of chopping it, it bruises less and stays brighter and more fragrant.
  • Finish each bowl with a squeeze of fresh lemon, it cuts through the richness and makes every bite taste clean and bright.
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