Italian Drunken Noodles

My neighbor brought this to a potluck once, and I watched three people go back for seconds before I even got a taste. The pan was scraped clean, the air smelled like garlic and wine, and someone asked if she'd catered it. She laughed and said it took less than an hour. I made her write down the name on a napkin.

The first time I made this for my husband, he stopped mid-bite and asked if I'd added something secret. I hadn't, it was just the Chianti doing its job, turning sweet tomatoes and salty soy sauce into something that tasted both familiar and completely new. We ate it straight from the skillet because I didn't want to wait for plating. Now it's our go-to when we want something impressive without the stress.

Ingredients

• 12 ounces spaghetti or linguine: Use whatever shape you have on hand, but long noodles let the sauce cling in all the right ways, and saving that starchy pasta water is the secret to a silky finish.
• 2 tablespoons extra-virgin olive oil: This is your flavor base, so use something you'd drizzle on bread, not the stuff that's been sitting in the back of the cupboard for two years.
• 1 small yellow onion, thinly sliced: Thin slices soften quickly and almost melt into the sauce, adding sweetness without chunks.
• 4 garlic cloves, minced: Fresh garlic is non-negotiable here, it blooms in the hot oil and perfumes the whole dish.
• 1 teaspoon red pepper flakes: Start with less if you're cautious, you can always add more heat but you can't take it back.
• 8 ounces Italian sausage or shrimp: Sausage adds richness and spice, shrimp keeps it lighter and cooks in minutes, either way you get serious flavor.
• 1 pint cherry tomatoes, halved: They burst and blister in the pan, releasing sweet juice that becomes the soul of the sauce.
• 2 tablespoons tomato paste: This deepens the color and adds a concentrated tomato punch that balances the wine.
• ½ cup dry red wine: Chianti or Sangiovese work best, but honestly any dry red you'd drink will do the job.
• 2 tablespoons soy sauce: It sounds strange in an Italian dish, but it adds umami depth that makes everything taste more like itself.
• 1 tablespoon Worcestershire sauce: Another umami booster that ties the wine and tomatoes together.
• 1 teaspoon balsamic vinegar: Just a splash brightens the whole sauce and cuts through the richness.
• ½ cup fresh basil leaves, roughly torn: Tearing releases the oils and keeps it from bruising, and adding it at the end keeps the flavor bright.
• 2 tablespoons chopped fresh parsley: It adds a fresh, grassy note that balances the sweetness of the tomatoes.
• ¼ cup grated Parmesan cheese: Real Parmigiano-Reggiano melts into the sauce and adds a salty, nutty finish that binds everything together.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, following the package directions. Before draining, scoop out a full cup of that starchy cooking water, it's liquid gold for finishing the sauce.

Heat the skillet:

While the pasta bubbles away, heat your largest skillet over medium-high heat and add the olive oil, swirling it around until it shimmers.

Sauté the aromatics:

Toss in the sliced onion and let it sizzle for 2 to 3 minutes until it starts to soften and turn translucent. Add the garlic and red pepper flakes, stirring constantly for about 30 seconds until the kitchen smells amazing.

Cook the protein:

If using sausage, crumble it into the pan and cook for 5 to 7 minutes, breaking it into bite-sized pieces until browned and cooked through. If using shrimp, cook for 2 to 3 minutes per side until they turn pink and opaque, then set aside.

Add tomatoes and paste:

Stir in the halved cherry tomatoes and tomato paste, cooking for about 2 minutes and gently pressing some tomatoes with the back of your spoon so they release their juices.

Deglaze with wine:

Pour in the red wine and use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pan. Let it simmer for 2 to 3 minutes until the wine reduces by about half and the alcohol smell mellows.

Season the sauce:

Stir in the soy sauce, Worcestershire sauce, and balsamic vinegar, then taste and adjust with salt, pepper, or more red pepper flakes if you want extra kick.

Toss the pasta:

Add the drained pasta directly to the skillet and toss everything together, adding the reserved pasta water a few tablespoons at a time until the sauce clings to every strand.

Finish with herbs and cheese:

Remove the pan from the heat and stir in the torn basil, chopped parsley, and grated Parmesan, tossing until the cheese melts and coats the noodles.

Serve and garnish:

Divide the pasta among four bowls and top with extra basil, a sprinkle of Parmesan, sliced red chili if you like, and a lemon wedge on the side for a bright squeeze.

Pin it

My friend made this the night her sister announced her engagement, and we all sat around the table twirling forkfuls of wine-soaked noodles and toasting with the same Chianti that went into the pan. It wasn't fancy, but it felt like a feast. That's the magic of this dish, it turns a Tuesday into something worth remembering.

How to Store and Reheat

Pack leftovers into an airtight container and refrigerate for up to three days. When you reheat it, add a splash of water or wine to the pan and warm it gently over medium-low heat, stirring often so the noodles don't clump. The sauce will loosen up and taste just as good as the first night, maybe even better because the flavors have had time to marry.

Swaps and Variations

If you want to keep it vegetarian, skip the sausage and shrimp and use thick slices of sautéed mushrooms or crispy cubes of marinated tofu instead. You can also swap in gluten-free pasta or whole wheat if that's your preference, just keep an eye on the cooking time since they vary. For a milder version, cut the red pepper flakes in half, and if you want more heat, toss in a sliced fresh chili or a few dashes of hot sauce at the end.

Serving Suggestions

This pasta is rich and bold, so I like to serve it with something crisp and light on the side. A simple arugula salad with lemon and olive oil cuts through the richness beautifully. Pour the rest of that Chianti you used in the sauce, and set out a basket of crusty bread for mopping up every last bit from the bowl.

• Serve with a green salad dressed in lemon and olive oil.
• Pour a glass of the same red wine you cooked with.
• Keep warm crusty bread nearby for soaking up the sauce.

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This is the kind of dinner that makes your kitchen smell like a real Italian restaurant and makes everyone think you're a better cook than you actually are. Make it once and it'll be on repeat in your house too.

Questions & Answers

→ Can I make this vegetarian?

Yes, simply omit the sausage or shrimp and substitute with sautéed mushrooms, marinated tofu, or extra vegetables. The rich Chianti sauce provides plenty of depth and flavor.

→ What type of pasta works best?

Spaghetti or linguine are traditional choices, but fettuccine, penne, or gluten-free alternatives work equally well. The sauce clings beautifully to long noodles.

→ Can I use a different red wine?

Chianti or Sangiovese are recommended for authentic flavor, but any dry red wine like Merlot, Cabernet Sauvignon, or Pinot Noir will work in the sauce.

→ How spicy is this dish?

The heat level depends on the red pepper flakes and sausage choice. Use sweet sausage and reduce flakes for mild flavor, or hot sausage with extra flakes for more spice.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or wine to refresh the sauce's consistency.

→ What sides pair well with this pasta?

A crisp green salad with vinaigrette balances the rich flavors perfectly. Crusty bread, roasted vegetables, or the same Chianti wine used in the sauce make excellent accompaniments.