Italian Drunken Noodles with Spicy Sausage (Printable)

A sizzling fusion pasta with spicy sausage, Chianti tomato sauce, garlic, and fresh basil for a vibrant wine-kissed dinner.

# What You 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, casings removed and crumbled, or 8 ounces peeled shrimp

→ Vegetables and Aromatics

07 - 1 pint cherry tomatoes, halved
08 - 2 tablespoons tomato paste

→ Liquids and Seasonings

09 - 1/2 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 - 1/2 cup fresh basil leaves, roughly torn
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 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, thinly sliced red chili, lemon wedges

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain and set aside.
02 - While the pasta cooks, heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan 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 the 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 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 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 for brightness.

# Expert Advice:

01 -
  • It brings together the comfort of pasta with the bold, saucy excitement of stir-fried noodles in one skillet.
  • The Chianti and soy sauce create a deeply savory, slightly sweet glaze that clings to every strand.
  • You can swap the protein or go vegetarian without losing any of the dish's vibrant personality.
  • It comes together in under 45 minutes, making it perfect for weeknights when you want something special without the fuss.
02 -
  • Reserve that pasta water before you drain; the starch is what turns a good sauce into a glossy, clingy masterpiece.
  • Don't overcook the garlic or it will turn bitter and ruin the whole base; 30 seconds is all you need.
  • If using shrimp, add it later than sausage or it will turn rubbery; timing matters with delicate proteins.
  • Taste the sauce before adding the pasta so you can adjust the seasoning while it's still easy to fix.
03 -
  • Use the best Parmesan you can afford; freshly grated makes a world of difference over the pre-shredded stuff.
  • If your skillet isn't large enough, toss the pasta and sauce in the empty pasta pot instead to avoid overflow.
  • A splash of the wine at the end, after the pasta is tossed, can revive the sauce if it looks too thick.
  • Don't skip the fresh herbs; dried basil won't give you that bright, aromatic finish this dish needs.
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