Italian Drunken Noodles with Spicy Sausage (Printable Version)

Pasta with spicy sausage, tomatoes, and Chianti wine sauce topped with fresh basil and Parmesan.

# 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 - ½ cup dry red wine
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar

→ Fresh Herbs and 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
16 - Salt and freshly ground black pepper to taste

# Method:

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 evenly.
03 - Add onion and sauté for 2 to 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 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 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 2 to 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 additional 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 serving bowls. Garnish with extra basil, additional Parmesan, sliced red chili if desired, and lemon wedges.

# Expert Tips:

01 -
  • It delivers restaurant drama in under 45 minutes, perfect for weeknights when you want something exciting without the fuss.
  • The wine reduction adds depth that makes everyone ask what your secret is.
  • You can swap sausage for shrimp or mushrooms and it still tastes like a celebration.
  • Leftovers somehow get even better the next day when all the flavors marry overnight.
02 -
  • Reserve that pasta water before you drain, I forgot once and had to add plain water which made the sauce thin and sad instead of silky.
  • Don't skip the wine reduction step, letting it simmer down concentrates the flavor and burns off the harsh alcohol while leaving all the good stuff behind.
  • Add the fresh herbs off the heat so they stay vibrant and don't turn brown and bitter from overcooking.
03 -
  • Toast your red pepper flakes in the oil for a few seconds before adding the garlic to unlock their full heat and flavor.
  • Use kitchen shears to snip the basil instead of chopping it, it bruises less and stays greener longer.
  • If your sauce looks too thick, remember that reserved pasta water is liquid gold, add it a little at a time until everything looks glossy and cohesive.
  • Grate your Parmesan fresh from a block, the pre-grated stuff has anti-caking agents that prevent it from melting smoothly into the sauce.
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