Picture this: a steaming plate of pasta, slick with a rich, garlicky tomato sauce, infused with red wine and just enough chili flakes to make your lips tingle. That, my friend, is Italian Drunken Noodles—a dish so flavorful, it’ll make you forget all about that sad, under-seasoned spaghetti you made last week.
I discovered this dish by accident at a hole-in-the-wall Italian restaurant where the chef, a burly guy named Marco, insisted I try it. “You like spicy? You like wine? Then you’ll love this,” he said, sliding a plate toward me. One bite in, and I was hooked. Now, it’s my go-to recipe when I want something quick, bold, and guaranteed to impress.
So, if you’re ready to ditch boring pasta nights and embrace a dish with personality, let’s get cooking.
What Are Italian Drunken Noodles?
First things first—let’s clear up any confusion. Despite the name, Italian Drunken Noodles (Pasta Ubriaco) isn’t some wild fusion dish. It’s a traditional Italian recipe where pasta gets cooked in red wine, giving the noodles a deep, almost purple hue and a subtle boozy richness.
The sauce is usually a garlicky, tomato-based affair with a kick of chili, making it the perfect balance of tangy, spicy, and savory. Some versions include pancetta or sausage, but I like mine loaded with veggies for a lighter (but still indulgent) twist.
Why is it called “drunken”? Well, between the wine in the pasta and the wine you’ll inevitably drink while cooking it, the name feels pretty fitting.
Ingredients You’ll Need
Before we jump into the cooking process, let’s gather our ingredients. The beauty of this dish is its simplicity—most of these are pantry staples, and the rest are easy to find.
For the pasta, I highly recommend fettuccine or pappardelle. Their thick, sturdy texture holds up against the bold sauce much better than delicate noodles like spaghetti.
For the wine, go for something dry and robust—Chianti, Cabernet, or Merlot all work beautifully. And don’t worry, the alcohol cooks off, leaving behind just a deep, rich flavor.
Now, for the rest:
- 12 oz fettuccine or pappardelle
- 1 cup dry red wine (plus extra for the chef, obviously)
- 3 tbsp olive oil
- 4 garlic cloves, minced (because if a recipe calls for one clove, I add four)
- 1/2 tsp red pepper flakes (or more if you like living dangerously)
- 1 small onion, finely diced
- 1 bell pepper, sliced (I prefer red for sweetness, but any color works)
- 1 cup cherry tomatoes, halved
- 1/4 cup tomato paste
- 1/2 cup pasta water (for that silky, emulsified sauce)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese (because no pasta is complete without it)
Optional add-ins:
- Italian sausage or pancetta (for a meatier version)
- Mushrooms or spinach (if you want extra veggies)
How to Make Italian Drunken Noodles
Alright, time to get cooking. This recipe comes together in about 30 minutes, making it perfect for weeknights when you want something impressive without the hassle.
Step 1: Cook the Pasta (in Wine, Because Why Not?)
First, bring a large pot of salted water to a boil. Add your pasta and cook it for about 2 minutes less than the package instructions—we’ll finish cooking it in the sauce later.
Now, here’s the fun part: Drain the pasta, but reserve ½ cup of the starchy pasta water. Then, return the noodles to the pot and pour in the red wine. Let them simmer for another 2-3 minutes, stirring occasionally, until the wine is mostly absorbed. This infuses the pasta with that deep, rich flavor and gives it that signature “drunken” color.
Step 2: Sauté the Aromatics
While the pasta is doing its thing, heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing until they start to soften—about 3-4 minutes.
Next, toss in the garlic and red pepper flakes, stirring just until fragrant (about 30 seconds). Be careful not to burn the garlic—unless you’re into that bitter, regretful flavor.
Step 3: Build the Sauce
Add the cherry tomatoes to the skillet and let them cook down for a couple of minutes until they start to burst. Then, stir in the tomato paste, letting it caramelize slightly for extra depth of flavor.
Now, pour in that reserved pasta water and let everything simmer for a few minutes until the sauce thickens slightly. If it looks too dry, add a splash more water or wine.
Step 4: Bring It All Together
Add the wine-infused pasta to the skillet, tossing everything together until the noodles are well-coated in the sauce. Let it cook for another minute or two so the flavors meld.
Taste and adjust the seasoning—maybe a pinch more salt, another crack of black pepper, or an extra sprinkle of chili flakes if you’re feeling bold.
Step 5: Garnish and Serve
Finish with a handful of fresh basil or parsley and a generous shower of Parmesan cheese. Then, pour yourself a glass of the leftover wine (you’ve earned it) and dig in.
Tips for the Best Drunken Noodles
- Don’t skip the pasta water—it’s the secret to a silky, restaurant-quality sauce.
- Use a wine you’d actually drink. If it tastes bad in the glass, it’ll taste bad in the pasta.
- Want more protein? Brown some Italian sausage or pancetta before adding the veggies.
- Leftovers? They reheat surprisingly well—just add a splash of water when warming to loosen the sauce.
Final Thoughts
There you have it—Italian Drunken Noodles, a dish that’s as fun to make as it is to eat. It’s saucy, slightly spicy, and just fancy enough to feel special without requiring hours in the kitchen.
So next time you’re craving pasta with personality, skip the basic marinara and give this recipe a try. And hey, if you accidentally pour yourself an extra glass of wine while cooking? I won’t judge.
