Italian drunken noodle

A bold, wine-infused pasta dish with spicy sausage, garlic, tomatoes, and a rich red wine sauce—like a boozy cousin to pasta alla vodka!

Ingredients (Serves 4-6)

Pasta & Protein

• 12 oz (340g) pappardelle or fettuccine (or sub rigatoni)

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

• 3 tbsp olive oil

Sauce

• 1 large onion, thinly sliced

• 4 cloves garlic, minced

• 1 tsp red pepper flakes (adjust to taste)

• 1 cup (240ml) dry red wine (Chianti or Cabernet)

• 1 (28 oz) can crushed tomatoes

• ½ cup (120ml) heavy cream (or half-and-half)

• 1 tsp sugar (balances acidity)

• Salt & black pepper to taste

Finish & Garnish

• ½ cup fresh basil, torn

• ½ cup grated Pecorino Romano or Parmesan

• Extra drizzle of olive oil

Instructions

1. Cook the Pasta

1. Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.

2. Brown the Sausage

1. Heat olive oil in a large skillet over medium-high heat.

2. Add sausage, breaking it into chunks. Cook until browned (~5-6 mins). Remove and set aside.

3. Build the Sauce

1. In the same skillet, sauté onion until soft (~5 mins).

2. Add garlic and red pepper flakes, stirring for 30 seconds.

3. Pour in red wine, scraping up browned bits. Simmer until reduced by half (~3 mins).

4. Stir in crushed tomatoes, sugar, and cooked sausage. Simmer 10-15 mins on low.

5. Add heavy cream and simmer 5 more mins until thickened.

4. Combine & Finish

1. Toss cooked pasta into the sauce, adding pasta water as needed to loosen.

2. Stir in basil and cheese.

5. Serve

• Garnish with more basil, cheese, and a drizzle of olive oil.

• Pair with crusty bread and extra wine!

Tips & Variations

🍷 Wine-free? Use grape juice + 1 tbsp vinegar for acidity.
🌿 Vegetarian? Swap sausage for mushrooms + chickpeas.
🔥 Extra heat? Add Calabrian chiles or more red pepper flakes.