Sizzling pasta, spicy sausage or shrimp, sweet tomatoes, and bold Chianti sauce. A vibrant, wine-kissed meal with fresh basil.
# Components:
→ Pasta
01 - 12 ounces spaghetti or linguine (regular, gluten-free, or whole wheat)
→ Sauce & 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 (adjust to taste)
06 - 8 ounces Italian sausage (sweet or hot), casings removed and crumbled, OR 8 ounces peeled shrimp
→ Vegetables & Aromatics
07 - 1 pint cherry tomatoes, halved
08 - 2 tablespoons tomato paste
→ Liquids & Seasonings
09 - ½ cup dry red wine (Chianti or Sangiovese recommended)
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar
→ Fresh Herbs & 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 garnish: extra basil leaves, thinly sliced red chili, lemon wedges
# Method:
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 2–3 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 5–7 minutes, breaking into pieces, until browned and cooked through. For shrimp: cook 2–3 minutes per side until pink and opaque.
05 - Stir in cherry tomatoes and tomato paste. Cook 2 minutes, gently mash some tomatoes to release their juices.
06 - Pour in the red wine to deglaze the pan, scraping up any browned bits. Simmer 2–3 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.
