Italian Drunken Noodles

 Yield: 4 servings

Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

• 12 oz (340 g) wide pasta (pappardelle, fettuccine, or tagliatelle)

• 3 tbsp olive oil, divided

• 1 lb (450 g) Italian sausage (sweet or spicy), casings removed

• 4 cloves garlic, thinly sliced

• 1 tsp red pepper flakes (adjust to taste)

• 1/2 cup dry red wine (Chianti, Merlot, or Sangiovese)

• 1 can (14 oz/400 g) crushed San Marzano tomatoes

• 1 tbsp tomato paste

• 1 tsp dried oregano

• 1/2 tsp smoked paprika (optional, for depth)

• 1/2 cup fresh basil leaves, torn, plus more for garnish

• 1/4 cup grated Pecorino Romano or Parmesan cheese

• Salt and black pepper to taste

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.

2. Brown the sausage
   While pasta cooks, heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage, breaking it into bite-sized pieces with a spoon. Cook until browned and crispy, about 5–7 minutes. Remove sausage with a slotted spoon, leaving drippings in the pan.

3. Build the sauce
   Reduce heat to medium. Add remaining 1 tbsp oil, garlic, and red pepper flakes. Sauté until fragrant (about 30 seconds). Pour in red wine, scraping up browned bits from the bottom. Let wine reduce by half (2–3 minutes).

4. Tomato base
   Stir in crushed tomatoes, tomato paste, oregano, and smoked paprika (if using). Season with salt and pepper. Simmer for 5–7 minutes until slightly thickened.

5. Combine
   Return cooked sausage to the sauce. Add drained pasta and toss to coat, adding reserved pasta water a little at a time if sauce seems too thick.

6. Finish
   Remove from heat. Stir in fresh basil and grated cheese. Taste and adjust seasoning.

7. Serve
   Garnish with extra basil and a drizzle of olive oil. Serve immediately with more red pepper flakes on the side.

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Why “Drunken”?

The name plays on two ideas:

• Thai inspiration – “Drunken noodles” traditionally include lots of basil and chili.

• Italian twist – A generous splash of red wine in the sauce adds depth and a tipsy flair.

Variations

• Chicken or shrimp – Replace sausage with sliced chicken breast or shrimp; cook first and set aside.

• Vegetarian – Use mushrooms or plant-based sausage.

• Spicier – Double the red pepper flakes or add fresh chopped chili.

Enjoy your bold, wine‑laced Italian‑Thai fusion!