Italian Drunken Noodles (Printable Version)

A vibrant fusion dish combining pasta with spicy sausage or shrimp in a wine-infused tomato sauce with fresh herbs.

# The Ingredients 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: extra basil leaves, thinly sliced red chili, lemon wedges

# Step-by-Step Instructions:

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 surface 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 with a wooden spoon. 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 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 evenly to noodles.
09 - Remove from heat. Stir in basil, parsley, and Parmesan until melted and evenly incorporated throughout.
10 - Divide pasta among bowls. Garnish with extra basil, Parmesan, sliced chili if desired, and a lemon wedge for brightness.

# Additional Tips::

01 -
  • Each forkful delivers that perfect balance between Italian comfort and Asian-inspired umami that will have everyone asking what your secret ingredient is.
  • Its remarkably adaptable to whatever protein you have on hand - Ive made it with everything from leftover rotisserie chicken to plump shrimp with equally delicious results.
02 -
  • The pasta water is non-negotiable - I once skipped reserving it and ended up with a separated sauce that wouldnt cling to the noodles properly.
  • Dont rush the wine reduction process - those few extra minutes of simmering transform raw alcohol flavor into a complex sauce base that makes this dish unforgettable.
03 -
  • For maximum flavor development, let the empty pan cool slightly after cooking the protein, then pour in the wine - this controlled temperature prevents immediate evaporation and allows for better deglazing of those precious browned bits.
  • When using shrimp, leave the tails on during cooking but remove them before adding the pasta - they infuse the oil with incredible flavor that permeates the entire dish.
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