Save Experience a bold and flavorful fusion of cultures with Italian Drunken Noodles. This dish brings together the heart of Italian cuisine with a clever Asian twist, featuring pasta tossed with either spicy sausage or succulent shrimp. The base of the dish is a vibrant, wine-kissed Chianti tomato sauce, elevated by garlic, onions, and sweet cherry tomatoes, and finished with a crown of fresh basil and salty Parmesan cheese.
Save The secret to this dish lies in the deglazing process. By using a dry red wine like Chianti to lift the browned bits from the skillet, you create a deep, complex sauce that beautifully coats every strand of pasta. The addition of soy and Worcestershire sauces provides an unexpected depth that balances the sweetness of the tomatoes and the heat of the red pepper flakes.
Ingredients
- 12 ounces spaghetti or linguine (regular, gluten-free, or whole wheat)
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 8 ounces Italian sausage (sweet or hot), casings removed and crumbled, OR 8 ounces peeled shrimp
- 1 pint cherry tomatoes, halved
- 2 tablespoons tomato paste
- ½ cup dry red wine (Chianti or Sangiovese recommended)
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- ½ cup fresh basil leaves, roughly torn
- 2 tablespoons chopped fresh parsley
- ¼ cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Optional garnish: extra basil leaves, thinly sliced red chili, lemon wedges
Instructions
- Step 1
- 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.
- Step 2
- While the pasta cooks, heat a large skillet over medium-high heat. Add olive oil and swirl to coat.
- Step 3
- Add onion and sauté for 2–3 minutes until it begins to soften. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Step 4
- Add sausage (or shrimp) to the skillet. For sausage: cook 5–7 minutes, breaking into pieces, until browned and cooked through. For shrimp: cook 2–3 minutes per side until pink and opaque.
- Step 5
- Stir in cherry tomatoes and tomato paste. Cook 2 minutes, gently mash some tomatoes to release their juices.
- Step 6
- Pour in the red wine to deglaze the pan, scraping up any browned bits. Simmer 2–3 minutes until reduced by about half.
- Step 7
- Add soy sauce, Worcestershire sauce, and balsamic vinegar. Stir to combine. Taste and adjust seasoning with salt, pepper, or more red pepper flakes.
- Step 8
- Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a few tablespoons at a time until sauce clings to noodles.
- Step 9
- Remove from heat. Stir in basil, parsley, and Parmesan until melted and evenly incorporated.
- Step 10
- Divide pasta among bowls. Garnish with extra basil, Parmesan, sliced chili (if desired), and a lemon wedge for brightness.
Zusatztipps für die Zubereitung
Store any leftovers in a covered container in the refrigerator for up to 3 days. When reheating, add a small splash of water or wine to the pan to loosen the sauce and restore its glossy texture.
Varianten und Anpassungen
For a vegetarian version, simply omit the sausage or shrimp and substitute with sautéed mushrooms or marinated tofu. This recipe also works perfectly with gluten-free or whole wheat pasta varieties to suit your dietary preferences.
Serviervorschläge
This vibrant pasta dish pairs beautifully with a crisp green salad and a glass of the same Chianti used in the sauce. If you prefer extra heat, garnish with fresh sliced chilies; for a milder version, simply reduce the amount of red pepper flakes.
Save Whether you choose the spicy kick of Italian sausage or the light sweetness of shrimp, these Italian Drunken Noodles offer a sophisticated yet simple meal that will impress any dinner guest. Enjoy this fusion of bold flavors tonight!
Recipe Guide
- → Can I make this vegetarian?
Absolutely! To create a vegetarian version, simply omit the sausage or shrimp. You can substitute with sautéed mushrooms for an earthy flavor, or use marinated tofu for added protein and texture.
- → What kind of pasta works best?
Spaghetti or linguine are excellent choices for this dish as their long strands beautifully absorb the rich sauce. However, feel free to use your favorite long-cut pasta; gluten-free or whole wheat options work just as well.
- → How can I adjust the spice level?
The spice level is easily customizable. For more heat, increase the amount of red pepper flakes or add some thinly sliced fresh chilies to the dish. If you prefer a milder taste, simply reduce the red pepper flakes or omit them entirely.
- → What's the best wine to use for the sauce?
A dry red wine is recommended, with Chianti or Sangiovese being ideal choices. These wines offer a robust flavor that wonderfully complements the tomato sauce and other ingredients, adding depth to the overall dish.
- → Can I prepare any components ahead of time?
You can prepare some components in advance to save time. The onion and garlic can be prepped, and the sausage can be cooked and crumbled. The full sauce could even be made a day ahead and gently reheated before tossing with freshly cooked pasta.
- → How should I store and reheat leftovers?
Store any leftover pasta, covered, in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of water or a little more red wine to loosen the sauce and prevent dryness.