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Italian Drunken Noodles — a bold, boozy, basil-kissed pasta fusion

Imagine the punchy, basil-forward heat of Thai drunken noodles married to the rustic comforts of Italy: olive oil, garlic, white wine, ripe tomatoes, and a mountain of grated Parmigiano. The result is Italian Drunken Noodles — a fast, fragrant, slightly spicy pasta that’s perfect for weeknights and dinner-party show-offs alike. Below is a detailed, unique article plus a clear, step-by-step method so you can make it tonight.

Why this works

Drunken noodles in Thai cuisine are all about bold aromatics, fresh herbs (especially Thai basil), and a quick stir-fry with a splash of booze in some variations. Translating that concept to Italian flavors means:

swapping rice noodles for long Italian pasta (pappardelle, tagliatelle or linguine),
switching soy fishiness for bright tomato and wine notes,
keeping the spirit of quick, high-heat cooking and finishing with a fresh herb hit — basil instead of Thai basil, and
grounding the dish with salty cheese (Parm or Pecorino) instead of fish sauce.

The result keeps that lively, “drunken” brightness but reads unmistakably Italian.

Ingredients (serves 3–4)

Pasta & produce

12 oz (340 g) pappardelle or wide tagliatelle (or linguine/linguine for a thinner noodle)
2 cups cherry tomatoes, halved (or 1 14-oz can crushed tomatoes if out of season)
1 medium onion, thinly sliced
4 garlic cloves, thinly sliced or minced
1–2 fresh red chilies, thinly sliced, or ½–1 tsp crushed red pepper flakes (adjust to heat preference)
1 handful fresh basil leaves (about 1 cup loosely packed), torn
Optional: 1 cup baby arugula or spinach (for peppery green lift)

Proteins (optional)

8 oz Italian sausage (casings removed) or 10–12 large shrimp, peeled & deveined or 4 oz pancetta diced

Liquids & seasoning

3 tbsp extra virgin olive oil
¾ cup dry white wine (Pinot Grigio or Sauvignon Blanc) — the “drunken” part
¼–½ cup reserved pasta water (as needed to emulsify)
Salt and freshly ground black pepper, to taste
¼ cup grated Parmigiano-Reggiano or Pecorino Romano (plus more to finish)
Zest of ½ lemon and a squeeze of lemon juice (optional, for brightness)

Equipment

Large pot for pasta
Large skillet or sauté pan (12″ recommended)
Tongs or pasta fork
Microplane or fine grater (for zest & cheese)

Method — step by step

1) Prep (5–10 minutes)

Bring a large pot of salted water to a rolling boil (use about 1 tbsp salt per 4–5 liters). Prep ingredients: halve tomatoes, slice onion and garlic, chop chiles, crumble sausage or chop pancetta if using, tear basil, and measure wine and cheese.

2) Cook the pasta (8–12 minutes)

Cook pasta until 1–2 minutes before package’s al dente time (it’ll finish in the pan). Reserve ½ cup pasta water, then drain the pasta. Keep it warm.

3) Brown the protein / build the base (4–6 minutes)

Heat the skillet over medium-high. Add 1 tbsp olive oil. If using pancetta or sausage, add now and brown until nicely caramelized (sausage crumbles and releases fat) — 3–4 minutes. If using shrimp, sear briefly (60–90 seconds per side) until just opaque, then remove and set aside (you’ll toss it back at the end).

If no protein: heat remaining oil and start with the onions.