Here’s an Italian-style “Drunken Noodles” recipe—different from the Thai version, this one uses wine to infuse pasta with flavor:
🍝 Ingredients (Serves 2–3)
- 200g pasta (spaghetti, fettuccine, or penne)
- 2–3 tbsp olive oil
- 4 cloves garlic, sliced
- 1 small onion, thinly sliced (optional)
- 1 cup fresh or canned tomatoes (chopped)
- ½–1 cup dry white or red wine 🍷
- Chili flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh basil or parsley
- Grated Parmesan (optional)
👨🍳 Method
- Cook the pasta
Boil in salted water until al dente. Reserve ½ cup pasta water and drain the rest. - Sauté aromatics
Heat olive oil, sauté garlic (and onion) until fragrant. - Add wine
Pour in wine, simmer 2–3 minutes to reduce slightly and cook off alcohol. - Add tomatoes & seasoning
Cook until tomatoes break down and form a light sauce. Add chili flakes, salt, and pepper. - Combine with pasta
Toss pasta into the sauce, adding reserved pasta water if needed for consistency. - Finish
Stir in fresh herbs and sprinkle Parmesan before serving.
🌿 Variations
- Creamy version: Add a splash of cream at the end.
- Protein boost: Include chicken, shrimp, or sausage.
- Extra veggies: Bell peppers, zucchini, or spinach work well.
💡 Tips
- Use a wine you enjoy drinking—flavor matters!
- Don’t overcook the wine; it should reduce slightly to concentrate flavor.
- Fresh herbs at the end elevate the dish.
If you want, I can give a quick 20-minute “restaurant-style” Italian drunken noodle recipe that’s creamier and more decadent.
Do you want me to do that?
