3. Deglaze with wine
- Pour in the wine, letting it sizzle as it hits the pan.
- Stir and allow the alcohol to cook off for 2–3 minutes, leaving a rich flavor behind.
- Add the cherry tomatoes and continue cooking for 2 minutes until they start to soften.
4. Build the sauce
- Pour in the broth and sprinkle in oregano, basil, crushed red pepper flakes, salt, and black pepper.
- Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
- If the sauce is too thick, add a splash of the reserved pasta water to achieve a smooth consistency.
5. Combine pasta and sauce
- Add the drained pasta to the skillet. Toss thoroughly to ensure each strand is coated in the luscious, wine-infused sauce.
- Let it cook together for 2 minutes on low heat so the flavors meld perfectly.
6. Serve and garnish
- Transfer the Italian Drunken Noodles to serving plates or a large platter.
- Sprinkle generously with chopped fresh parsley and grated Parmesan cheese.
- Serve immediately with a glass of wine for an authentic experience.
Tips for the Perfect Italian Drunken Noodles
- Wine choice matters: A dry white wine is lighter and keeps the dish bright, while red wine adds depth and richness.
- Pasta type: Long noodles like linguine or spaghetti are ideal because they carry the sauce beautifully.
- Vegetable variations: Zucchini, asparagus, or spinach can be added for extra nutrition and color.
- Make it meaty: Toss in cooked chicken, shrimp, or Italian sausage for a heartier version.
Italian Drunken Noodles are more than just a pasta dish—they’re a flavorful journey in every bite. The wine-infused sauce, tender vegetables, and perfectly cooked pasta create a balance of richness and freshness that’s hard to resist. Once you try this recipe, it will quickly become a favorite in your dinner rotation.
If you want, I can also create a quick 20-minute version of this recipe that keeps all the flavor but speeds up the cooking process for busy nights.
Do you want me to do that?
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