Italian Drunken Noodles Pasta (Printer-Friendly)

Spicy sausage or shrimp meets wine-infused tomato sauce over tender pasta, crowned 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 - 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

→ Finishing

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

# Direction Steps:

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 the pan 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 and cooked through. For shrimp, cook 2 to 3 minutes per side until pink and opaque.
05 - Stir in halved cherry tomatoes and tomato paste. Cook for 2 minutes, gently mashing some tomatoes to release their juices.
06 - Pour in red wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Simmer for 2 to 3 minutes until reduced by approximately half.
07 - Add soy sauce, Worcestershire sauce, and balsamic vinegar. Stir to combine and taste to adjust seasoning with salt, pepper, or additional red pepper flakes as desired.
08 - Add drained pasta to the skillet. Toss to coat thoroughly, adding reserved pasta water a few tablespoons at a time until sauce clings to noodles.
09 - Remove from heat. Stir in fresh basil, parsley, and Parmesan cheese until melted and evenly incorporated throughout.
10 - Divide pasta among serving bowls. Garnish each portion with extra basil leaves, additional Parmesan cheese, sliced red chili if desired, and a lemon wedge for brightness.

# Expert Advice:

01 -
  • It uses pantry staples and a splash of wine to create restaurant-level flavor in under 40 minutes.
  • The sweet burst of tomatoes and the kick of red pepper flakes create a contrast that keeps every bite interesting.
  • You can swap proteins or go meatless without losing any of the dish's bold, saucy soul.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Always reserve pasta water before draining; I forgot once and had to add plain water, which left the sauce thin and sad.
  • Don't skip deglazing with wine; those caramelized bits on the pan bottom are pure flavor, and the wine lifts them into the sauce.
  • Add the herbs and cheese off the heat to keep the basil bright green and prevent the Parmesan from clumping.
03 -
  • Toast the red pepper flakes in the oil for a few seconds before adding the onion to unlock a deeper, smokier heat.
  • Use a potato masher to gently crush the tomatoes in the pan; it's faster than a spoon and gives you perfect chunky-smooth texture.
  • Toss the pasta in the skillet over low heat for an extra minute after adding the sauce; it helps the noodles absorb more flavor and creates a creamier finish.
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