Italian drunken noodle recipe

Step 3: Sauté the Vegetables

1. In the same skillet, add a little more olive oil if needed.
2. Sauté onions and garlic until fragrant, about 1–2 minutes.
3. Add the bell peppers and zucchini, stirring for 3–4 minutes until slightly tender.
4. Toss in the cherry tomatoes and cook for another 2 minutes.

Step 4: Make the Sauce

1. Deglaze the pan with the white wine, scraping any bits stuck to the bottom.
2. Add tomato paste, soy sauce, balsamic vinegar, sugar, and chili flakes.
3. Stir well and simmer for 2–3 minutes. Adjust salt and pepper to taste.
4. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.

Step 5: Combine Pasta, Protein, and Sauce

1. Return the cooked protein to the skillet.
2. Add the drained pasta and toss everything together, ensuring the noodles are coated evenly in the sauce.
3. Cook for 1–2 minutes, letting the flavors meld together.

Step 6: Serve

1. Remove from heat and sprinkle fresh basil over the top.
2. Garnish generously with grated Parmesan cheese.
3. Serve immediately with a crisp glass of white wine for the full “drunken” effect.

Tips for the Perfect Italian Drunken Noodles

• Pasta choice: Wide noodles like fettuccine or linguine work best because they hold the sauce well.
• Protein alternatives: You can use tofu, sausage, or even leftover roasted vegetables for a vegetarian version.
• Spice level: Adjust chili flakes according to your taste. For a milder version, use paprika instead.
• Make it creamy: Add a splash of heavy cream for a rich, creamy variation.

Final Thoughts

This Italian Drunken Noodle recipe is a fusion masterpiece that combines the comforting warmth of Italian cooking with the fun, bold flavors of the “drunken noodle” style. It’s quick, flexible, and perfect for experimenting with your favorite vegetables, proteins, and herbs. Each bite delivers a medley of flavor that’s slightly spicy, slightly tangy, and utterly irresistible.

If you want, I can also create a shortcut one-pan version of this recipe that’s faster and even more “weeknight-friendly” without losing flavor.

Do you want me to do that?