# 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 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 garnish: extra basil leaves, sliced red chili, lemon wedges
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook pasta until 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 the pan.
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 for 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 for 2 to 3 minutes until reduced by approximately 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 as desired.
08 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a few tablespoons at a time until sauce clings to the 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.
