Save The first time I heard about drunken noodles, I assumed it was some bar food invention. Then my Italian friend Marco laughed and explained the wine was the drunk part, not me. This fusion happened by accident one Tuesday when I had half a bottle of Chianti staring at me and a craving for something with real kick. Now it is the dinner my friends actually beg me to make.
Last summer my neighbor Sarah came over while I was deglazing the pan with wine. She stood in my doorway inhaling and said whatever that is, I am staying for dinner. We ended up eating on the back porch way too late, just talking and scraping the last bits of sauce from our bowls. Some recipes are just made for sharing.
Ingredients
- 12 ounces spaghetti or linguine: Regular works perfectly, but I have used whole wheat and gluten-free with great success
- 2 tablespoons extra-virgin olive oil: The foundation that carries all those bold flavors
- 1 small yellow onion, thinly sliced: They turn sweet and tender as they cook down
- 4 garlic cloves, minced: Do not skip or reduce, garlic is nonnegotiable here
- 1 teaspoon red pepper flakes: Start here and adjust if you want more fire
- 8 ounces Italian sausage or 8 ounces shrimp: Sausage gives hearty richness while shrimp keeps it lighter
- 1 pint cherry tomatoes, halved: They burst and create these little pockets of sweetness
- 2 tablespoons tomato paste: Concentrated tomato flavor that deepens the whole sauce
- ½ cup dry red wine: Chianti is classic but any drinkable red works beautifully
- 2 tablespoons soy sauce: The secret umami bomb that makes everyone ask what is in this
- 1 tablespoon Worcestershire sauce: Adds that extra layer of savory complexity
- 1 teaspoon balsamic vinegar: Just a touch to brighten and balance everything
- ½ cup fresh basil leaves, roughly torn: Tear them by hand for more aromatic release
- 2 tablespoons chopped fresh parsley: Fresh herbal finish that cuts through the richness
- ¼ cup grated Parmesan cheese: Save some extra for the table because everyone will want more
- Salt and freshly ground black pepper: Taste as you go and trust your palate
Instructions
- Get your pasta going first:
- Boil a large pot of salted water and cook the pasta until just shy of al dente, then grab that cup of starchy cooking water before you drain
- Warm the pan and sizzle the aromatics:
- Heat your largest skillet over medium high heat, swirl in the olive oil, and let those onion slices soften for a few minutes before adding garlic and pepper flakes
- Cook your protein choice:
- Crumble in the sausage and brown it thoroughly, or drop in the shrimp and cook until they turn pink and opaque throughout
- Build the sauce base:
- Toss in the cherry tomatoes and tomato paste, letting them cook down and mashing a few tomatoes to release their juices
- Deglaze with wine and let it reduce:
- Pour in the red wine and scrape up all those gorgeous browned bits from the bottom, then simmer until the wine cuts down by half
- Add the final seasoning layers:
- Stir in soy sauce, Worcestershire, and balsamic, then give it a taste and adjust salt, pepper, or heat as needed
- Bring it all together:
- Toss the pasta right into the skillet, adding splashes of that reserved pasta water until the sauce coats each strand perfectly
- Finish with fresh herbs and cheese:
- Pull the pan off the heat, fold in basil and parsley, let the Parmesan melt through, and serve immediately
Save This recipe has become my go to for impromptu dinner parties because it looks impressive but comes together so fast. My brother in law still talks about the time I made it with spicy sausage and he literally licked his plate clean.
Choosing Your Protein
I have made this with both sausage and shrimp countless times. The sausage version feels more comforting and substantial, perfect for cold weather. Shrimp turns it into something lighter but still satisfying, ideal for warm evenings when you want flavor without heaviness.
Wine Selection Matters
Any decent red wine you would actually drink will work here. Chianti and Sangiovese are traditional because they are Italian, but I have used Pinot Noir and even a bold Zinfandel. Avoid cooking wine at all costs, it makes the whole dish taste off.
Make It Your Own
The beauty of this recipe is how flexible it is once you understand the base. I have added bell peppers for sweetness, spinach for nutrition, and even mushrooms for earthiness. The key is maintaining that balance of wine, heat, and umami.
- Mushrooms or marinated tofu work beautifully for a vegetarian version
- Gluten free pasta handles the sauce surprisingly well
- Extra fresh basil at the end never hurt anyone
Save There is something magical about a recipe that brings two culinary worlds together this seamlessly. Pour yourself a glass of that wine and enjoy every bite.
Recipe Questions & Answers
- → Can I make Italian Drunken Noodles vegetarian?
Yes, simply omit the sausage and shrimp and substitute with sautéed mushrooms, marinated tofu, or additional vegetables like bell peppers and zucchini for a hearty vegetarian version.
- → What type of wine works best for this dish?
Chianti or Sangiovese are recommended for their fruity, robust character that complements the tomatoes and sausage. Any dry red wine will work, but avoid sweet wines that can alter the sauce balance.
- → How do I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water, wine, or broth to refresh the sauce and prevent the pasta from drying out.
- → Can I adjust the spice level?
Absolutely. For milder heat, reduce or omit the red pepper flakes. For extra spice, add fresh sliced chilies or increase the red pepper flakes to 1½ or 2 teaspoons according to your preference.
- → What pasta shape works best?
Spaghetti and linguine are ideal because their long strands catch the sauce beautifully. You can also use fettuccine, pappardelle, or even penne. Gluten-free and whole wheat varieties work equally well.
- → Can I use chicken instead of sausage or shrimp?
Yes, diced chicken breast or thighs work wonderfully. Cook the chicken pieces until golden and cooked through, about 6-8 minutes, before adding the tomatoes and continuing with the rest of the steps.