Save to Pinterest My neighbor Maria raised an eyebrow when I told her I was marrying pasta with Chianti and soy sauce. She shrugged, poured herself a glass, and watched me work. By the time the tomatoes burst and the wine reduced to a glossy sheen, she was twirling noodles onto her fork without a word. Sometimes the best recipes are the ones that make skeptics go quiet.
I made this on a Tuesday night when I had nothing but half a bottle of cheap Chianti and a pint of cherry tomatoes going soft on the counter. The sausage was an afterthought, the basil a last-minute grab from the windowsill. It came together in the time it took my partner to finish a work call, and when they walked into the kitchen, they asked if we were celebrating something. We weren't, but it felt like we should have been.
Ingredients
- Spaghetti or linguine: Use whatever pasta you have, just cook it one minute shy of the package time so it finishes in the sauce without turning mushy.
- Extra-virgin olive oil: This is your base, so use something you would actually dip bread into.
- Yellow onion: Slice it thin so it melts into the sauce instead of sitting in chunks.
- Garlic cloves: Mince them fine and add them after the onion softens, or they will burn and turn bitter.
- Red pepper flakes: Start with half a teaspoon if you are cautious, you can always add more at the end.
- Italian sausage or shrimp: Sausage brings richness, shrimp brings sweetness, both work beautifully depending on your mood.
- Cherry tomatoes: Halve them so they burst open and release their juices into the sauce.
- Tomato paste: This thickens the sauce and adds a deep, concentrated tomato flavor that balances the wine.
- Dry red wine: Chianti or Sangiovese are ideal, but any dry red you would drink will do the job.
- Soy sauce: It sounds strange, but it adds umami and depth that makes the whole dish come alive.
- Worcestershire sauce: Another secret layer of savory complexity.
- Balsamic vinegar: Just a teaspoon brightens everything and cuts through the richness.
- Fresh basil: Tear it with your hands and add it at the very end so it stays fragrant.
- Fresh parsley: Chop it roughly for a burst of green and a subtle peppery note.
- Parmesan cheese: Grate it fresh, the pre-shredded stuff does not melt the same way.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente. Reserve a cup of the starchy cooking water before draining, it is your secret weapon for a silky sauce.
- Heat the skillet:
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat until it shimmers. Swirl it around to coat the bottom evenly.
- Soften the onion:
- Add the sliced onion and cook for 2 to 3 minutes, stirring occasionally, until it starts to soften and turn translucent. Toss in the garlic and red pepper flakes, cook for 30 seconds until the kitchen smells like an Italian trattoria.
- Brown the protein:
- Add the sausage or shrimp to the skillet. If using sausage, break it into bite-sized pieces and cook for 5 to 7 minutes until browned and cooked through. If using shrimp, cook for 2 to 3 minutes per side until they turn pink and opaque.
- Add the tomatoes:
- Stir in the cherry tomatoes and tomato paste, cook for about 2 minutes, pressing down on some of the tomatoes with your spoon to release their juices. The sauce should start to look jammy and smell sweet.
- Deglaze with wine:
- Pour in the red wine and scrape up any browned bits stuck to the bottom of the pan. Let it simmer for 2 to 3 minutes until reduced by about half and the alcohol has cooked off.
- Season the sauce:
- Stir in the soy sauce, Worcestershire sauce, and balsamic vinegar. Taste and adjust with salt, pepper, or more red pepper flakes if you want extra heat.
- Toss the pasta:
- Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce clings to every strand. The noodles should look glossy and well dressed, not dry or swimming.
- Finish with herbs and cheese:
- Remove the skillet from heat and stir in the basil, parsley, and Parmesan until the cheese melts and everything is evenly distributed. The residual heat will wilt the herbs just enough.
- Serve immediately:
- Divide the pasta among bowls and garnish with extra basil, Parmesan, sliced chili if you like, and a lemon wedge for a bright finish.
Save to Pinterest The first time I served this to friends, one of them asked for the recipe halfway through her first bowl. She said it tasted like the kind of dish you order on vacation and spend the rest of the year trying to recreate. I sent her home with the recipe scribbled on a napkin, and she texted me a photo of her own version two days later. That is when I knew this one was a keeper.
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to three days. The pasta will soak up some of the sauce as it sits, so when you reheat it, add a splash of water, wine, or even a drizzle of olive oil to loosen everything back up. I usually reheat it gently in a skillet over medium-low heat, stirring occasionally, until warmed through. The flavors deepen overnight, so do not be surprised if day two tastes even better than day one.
Swaps and Substitutions
If you want to make this vegetarian, leave out the sausage and shrimp and use thick slices of sauteed mushrooms or cubes of marinated tofu instead. For a gluten-free version, swap in your favorite gluten-free pasta and double-check the Worcestershire sauce label. You can also use whole wheat pasta if you prefer a heartier texture. If you do not have Chianti, any dry red wine you would drink works fine, just avoid anything too sweet or it will throw off the balance.
Pairing Suggestions
This dish is bold and a little saucy, so it pairs beautifully with something crisp and simple on the side. I like a green salad with a sharp vinaigrette, or a handful of arugula tossed with lemon juice and shaved Parmesan. As for wine, pour the same Chianti you cooked with, or open a chilled Pinot Grigio if you are feeling contrarian. A crusty baguette for mopping up the sauce is never a bad idea either.
- Serve with a crisp green salad dressed in lemon and olive oil.
- Pour a glass of the same Chianti you used in the sauce.
- Keep a warm baguette on the table for soaking up every last bit.
Save to Pinterest This is the kind of dinner that makes a Tuesday feel like a Saturday. Pour yourself a glass of whatever you are cooking with, turn on some music, and let the kitchen fill with the smell of garlic and wine.
Recipe Help Center
- → What makes Italian Drunken Noodles unique?
This fusion combines Italian pasta traditions with Asian-inspired seasoning. The wine reduction creates a velvety sauce while soy sauce and Worcestershire add umami depth. Sweet tomatoes balance the heat from red pepper flakes, and fresh basil brings brightness.
- → Can I make this vegetarian?
Absolutely. Simply omit the sausage or shrimp and substitute with sautéed mushrooms or marinated tofu. The sauce remains just as flavorful and satisfying. Use vegetarian Worcestershire sauce if needed.
- → What type of wine works best?
Chianti or Sangiovese are ideal choices as they're medium-bodied with bright acidity. Any dry red wine like Merlot or Pinot Noir will work beautifully. Avoid sweet wines as they'll alter the sauce's balance.
- → How spicy is this dish?
The heat level is easily customizable. One teaspoon of red pepper flakes provides moderate warmth. Reduce to half for mild spice or increase for more heat. Fresh chilies make an excellent spicy garnish.
- → Can I prepare this in advance?
The sauce components can be cooked ahead and refrigerated for up to 2 days. Cook fresh pasta when ready to serve and toss with reheated sauce, adding pasta water to achieve desired consistency.