Italian Drunken Noodles

The first time I made this dish was on a rainy Tuesday when I was craving something bold but only had random ingredients in my pantry. I'd just returned from a trip to Tuscany where wine found its way into almost everything we ate, and I wondered what would happen if I let that philosophy collide with my love of spicy Asian noodles. The kitchen filled with this incredible aroma of garlic and red wine that had my roommate peeking around the corner with genuine curiosity. We ended up eating straight from the skillet, standing up, because neither of us could wait to sit down at the table.

I served this at a small dinner party last fall, completely nervous because my friend Mark is a restaurant cook and I was intimidated. He took one bite, set down his fork, looked at me dead serious and asked for the recipe immediately. Now it's the dish everyone requests when they come over, and I've learned to make double batches because leftovers disappear before they even make it to the refrigerator.

Ingredients

• 12 ounces spaghetti or linguine: Use whatever pasta shape you love, but I find long strands really grab onto this sauce beautifully
• 2 tablespoons extra-virgin olive oil: This creates the foundation for everything that follows
• 1 small yellow onion, thinly sliced: They'll melt into the sauce and add this subtle sweetness
• 4 garlic cloves, minced: Don't be shy with garlic here, it's essential
• 1 teaspoon red pepper flakes: Adjust this based on your spice comfort level
• 8 ounces Italian sausage or shrimp: Sausage gives you richness, shrimp brings a sweetness that plays beautifully with the wine
• 1 pint cherry tomatoes, halved: They burst in the pan and create these little pockets of brightness
• 2 tablespoons tomato paste: This concentrates the tomato flavor
• ½ cup dry red wine: Chianti or Sangiovese are perfect, but whatever you're drinking works
• 2 tablespoons soy sauce: The secret ingredient that adds depth
• 1 tablespoon Worcestershire sauce: Another layer of umami
• 1 teaspoon balsamic vinegar: Adds a tiny bit of acidity that brightens everything
• ½ cup fresh basil leaves, roughly torn: Add this at the end so it stays fresh and vibrant
• 2 tablespoons chopped fresh parsley: Brings a fresh herbal note
• ¼ cup grated Parmesan cheese: Plus extra for serving because you'll want more

Instructions

Get your pasta going:

Bring a large pot of salted water to boil and cook the pasta until just al dente, reserving a cup of that starchy cooking water before draining

Heat your skillet:

Warm the olive oil over medium-high heat until it shimmers

Build your base:

Add the sliced onion and let it soften for 2-3 minutes, then stir in garlic and red pepper flakes for just 30 seconds until the kitchen smells incredible

Cook your protein:

Add the sausage and break it apart as it browns, or if using shrimp, cook until they turn pink and opaque

Add tomatoes:

Stir in cherry tomatoes and tomato paste, cooking for 2 minutes and gently mashing some tomatoes to release their juices

Deglaze with wine:

Pour in the red wine and scrape up any browned bits from the bottom of the pan, letting it simmer until reduced by half

Add the sauces:

Stir in soy sauce, Worcestershire, and balsamic vinegar, then taste and adjust with salt or more red pepper flakes

Combine everything:

Add the drained pasta to the skillet and toss to coat, adding pasta water a little at a time until the sauce clings beautifully to the noodles

Finish with herbs:

Remove from heat and stir in basil, parsley, and Parmesan until melted and incorporated

Serve it up:

Divide among bowls and add extra basil, more Parmesan, and maybe some sliced chili if you want extra heat

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This recipe has become my go-to when life feels overwhelming and I need something that feels indulgent but comes together quickly. There's something about the combination of bubbling wine and garlic that just resets my mood, and the first bite always reminds me why cooking matters more than just getting dinner on the table.

Making It Your Own

I've made this with mushrooms when I wanted a vegetarian version, and honestly, the earthiness they bring is incredible. Sauté them until they're deeply browned before adding the tomatoes, and you won't even miss the meat.

The Wine Question

Use a wine you'd actually drink because the flavor really comes through. I've accidentally used some pretty rough cooking wine and the sauce tasted off, but a decent table wine makes all the difference.

Leftover Magic

This actually reheats beautifully, which surprised me given all the fresh herbs. Add a splash of water or wine when warming it up, and the sauce comes right back to life.

• The flavors deepen overnight, so leftovers might be even better than the first night
• If you're meal prepping, undercook the pasta slightly since it will continue cooking when reheated
• Keep some extra basil separate to add fresh when you reheat

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Hope this becomes one of those recipes you turn to again and again, the kind that feels like an old friend every time you make it.

Recipe Questions & Answers

→ Can I make this dish without meat?

Yes, simply omit the sausage or shrimp and substitute with sautéed mushrooms, marinated tofu, or additional vegetables like bell peppers and zucchini for a satisfying vegetarian version.

→ What wine works best for this dish?

Chianti or Sangiovese are recommended for their bold, fruity character that complements the tomatoes and spices. Any dry red wine you enjoy drinking will work well in the sauce.

→ How do I store and reheat leftovers?

Store covered in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water, broth, or wine to restore the sauce's silky texture.

→ Can I adjust the spice level?

Absolutely. Reduce red pepper flakes for a milder dish, or add fresh sliced chilies for extra heat. Taste as you cook and adjust to your preferred spice level.

→ What type of pasta should I use?

Spaghetti or linguine work beautifully, but you can also use gluten-free pasta, whole wheat varieties, or even fettuccine. Choose a long pasta that will catch the flavorful sauce.

→ Why do I need to reserve pasta water?

The starchy pasta water helps bind the sauce to the noodles and creates a silky, cohesive coating. Add it gradually until you achieve your desired consistency.