Italian Drunken Noodles Pasta (Printable)

Spicy sausage pasta with Chianti tomato sauce, garlic, and fresh basil.

# Ingredient List:

→ 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 - 0.5 cup dry red wine
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar

→ Fresh Herbs and Cheese

13 - 0.5 cup fresh basil leaves, roughly torn
14 - 2 tablespoons chopped fresh parsley
15 - 0.25 cup grated Parmesan cheese, plus extra for serving

→ To Finish

16 - Salt and freshly ground black pepper to taste
17 - Optional garnish: extra basil leaves, sliced red chili, lemon wedges

# Directions:

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 Tips:

01 -
  • It tastes like you've been cooking for hours, but you're done in under 40 minutes.
  • The wine-soaked tomatoes and pasta create a glossy, restaurant-style sauce that clings to every strand.
  • You can swap sausage for shrimp or mushrooms and it still delivers that bold, salty-sweet punch.
  • Leftovers taste even better the next day when the flavors have melted together overnight.
02 -
  • Reserve that pasta water before draining, it's the only thing that will bring the sauce together without making it oily.
  • Don't skip deglazing the pan with wine, those browned bits are pure flavor and they dissolve into the sauce like magic.
  • If your sauce looks too thick, add pasta water one splash at a time, if it's too thin, let it simmer another minute with the pasta in the pan.
  • Taste before you add salt, the soy sauce, Parmesan, and Worcestershire are already salty and you don't want to overdo it.
03 -
  • Use a wine you'd actually drink, cooking wine tastes like cooking wine and you'll taste the difference.
  • If you can, buy block Parmesan and grate it yourself, it melts smoother and tastes infinitely better than the pre-grated stuff.
  • Don't rinse your pasta after draining, that starchy coating helps the sauce cling and creates a creamier finish.
  • For the best texture, toss the pasta in the skillet over low heat for a minute so it soaks up the sauce instead of just sitting in it.
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