Description
Italian Drunken Noodles combine hearty fettuccine pasta with a savory tomato and Italian sausage sauce enriched by red wine and aromatic herbs. This flavorful, easy-to-make skillet dish offers a perfect balance of spice and freshness, topped with fresh basil and optional Parmesan cheese, ideal for a comforting weeknight meal.
Ingredients
Scale
Pasta
- 12 oz fettuccine or wide pasta (your choice)
Sauce and Sausage
- 2 tbsp olive oil
- 1/2 lb Italian sausage (or ground beef/chicken)
- 1/2 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup red wine (or chicken broth for a non-alcoholic version)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tbsp tomato paste
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
Garnish
- 1/4 cup fresh basil, chopped
- Grated Parmesan cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Set the pasta aside.
- Cook Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage (or your choice of ground meat) to the skillet, breaking it up with a spoon, and cook until browned and cooked through, approximately 5-7 minutes.
- Sauté Onion and Garlic: Add the thinly sliced onion and minced garlic to the skillet with the sausage. Cook for 2-3 minutes until the onions become translucent and fragrant, stirring occasionally to prevent burning.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits stuck to the bottom of the pan to incorporate into the sauce. Allow the wine to cook and reduce slightly for 2-3 minutes.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes with their juice, tomato paste, crushed red pepper flakes, dried oregano, dried basil, and a pinch of salt and pepper. Combine everything thoroughly and let the sauce simmer for 5-7 minutes, allowing flavors to meld.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet and gently toss to coat it evenly with the sauce. If the sauce appears too thick, gradually add the reserved pasta water a little at a time to reach the desired consistency.
- Adjust Seasoning: Taste your noodles and adjust the seasoning as needed by adding more salt, pepper, or crushed red pepper flakes depending on your spice preference.
- Garnish: Remove the skillet from heat. Sprinkle the chopped fresh basil and grated Parmesan cheese over the top as garnish to add freshness and depth of flavor.
- Serve: Plate the Italian drunken noodles while hot and enjoy this flavorful and comforting dish with friends or family.
Notes
- For a non-alcoholic version, substitute red wine with chicken broth or vegetable broth.
- Feel free to swap Italian sausage with ground beef, chicken, or a plant-based alternative.
- Add extra crushed red pepper flakes if you prefer a spicier dish.
- Reserve pasta water is important to adjust sauce consistency without diluting flavor.
- Serve with a simple side salad or garlic bread for a complete meal.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
