Italian Drunken Noodles (Print-Friendly)

Pasta with spicy sausage, cherry tomatoes, and bold 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, 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 - ½ cup dry red wine, Chianti or Sangiovese recommended
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: extra basil leaves, thinly sliced red chili, lemon wedges

# 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 the pan evenly.
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 additional red pepper flakes as desired.
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 throughout the pasta.
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 transforms into this glossy, deeply flavored sauce that somehow tastes both familiar and completely new
  • Its ready in 40 minutes but tastes like something that simmered all afternoon
  • The spice hits first, then this incredible sweetness from the tomatoes, then the umami depth that keeps you going back for just one more bite
02 -
  • That reserved pasta water is liquid gold, it's what transforms the sauce from loose to perfectly clingy
  • The sauce will look loose at first but thickens beautifully as it coats the pasta and starches emulsify everything
  • Don't rush the wine reduction step, that's where all those complex flavors develop
03 -
  • Have all your ingredients prepped before you start cooking, this comes together fast once the heat is on
  • If the sauce seems too thick, add more pasta water rather than plain water
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