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Here’s a detailed, unique article on Italian Drunken Noodles, complete with a step-by-step cooking method:

Italian Drunken Noodles: A Flavor-Packed Fusion Dish

When Italian cooking meets Asian-inspired flair, you get a dish that’s bold, savory, and completely unforgettable: Italian Drunken Noodles. Unlike the classic Thai version, this Italian twist combines the comforting flavors of garlic, olive oil, tomatoes, herbs, and wine with perfectly cooked pasta. It’s a quick weeknight meal that feels indulgent, perfect for pasta lovers who enjoy a hint of adventure on their plates.

Ingredients

Here’s what you’ll need for 4 servings:

400g (14 oz) spaghetti or fettuccine
3 tablespoons olive oil
4 garlic cloves, minced
1 medium onion, finely chopped
1 red bell pepper, thinly sliced
200g (7 oz) cherry tomatoes, halved
200g (7 oz) cooked Italian sausage, sliced or crumbled (optional for a vegetarian version)
½ cup dry white wine
½ teaspoon chili flakes (optional, for a mild kick)
1 teaspoon dried oregano
1 teaspoon dried basil (or fresh basil, chopped)
Salt and freshly ground black pepper, to taste
½ cup grated Parmesan cheese
Fresh parsley or basil for garnish

Step-by-Step Method

1. Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the rest. Set the pasta aside.

Tip: Keeping a little pasta water helps create a silky sauce later.

2. Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion. Sauté for about 2–3 minutes until fragrant and translucent, but avoid browning the garlic to prevent bitterness.