Italian Drunken Noodles (Printable)

Pasta with spicy sausage or shrimp in a bold Chianti tomato sauce with garlic, onions, and fresh herbs.

# 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 8 ounces 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 such as Chianti or Sangiovese
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: 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 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 softened. 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 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.
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 Hints:

01 -
  • It tastes like you spent hours in the kitchen but comes together in under 40 minutes on a weeknight.
  • The wine isn't just for drinking; it transforms into a rich, glossy sauce that coats every noodle with deep flavor.
  • You can swap the protein or go vegetarian without losing any of the dish's boldness or satisfaction.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded overnight.
02 -
  • Don't skip reserving the pasta water; that starchy liquid is what transforms the sauce from oily and separated to creamy and cohesive.
  • Let the wine reduce properly or your sauce will taste harsh and boozy instead of rich and mellow.
  • Add the fresh herbs and cheese off the heat so they stay vibrant and don't turn brown or grainy.
03 -
  • Use a wine you'd actually drink; if it tastes bad in the glass, it'll taste bad in your pasta.
  • Don't overcrowd the pan when browning the sausage or shrimp, or they'll steam instead of getting that nice caramelized crust.
  • Taste the sauce before adding the pasta and adjust the seasoning then; it's much easier to fix at that stage than after everything is mixed together.
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