Italian Drunken Noodles is a flavorful and slightly spicy pasta dish inspired by the Thai “drunken noodles,” but with an Italian twist. This dish combines tender noodles with a savory sauce made from white wine, garlic, crushed tomatoes, and a blend of Italian herbs and spices. It’s hearty, aromatic, and perfect for those who love a bit of heat in their pasta.
Italian Drunken Noodles Recipe
Ingredients:
- 12 oz (340g) fettuccine or your favorite pasta (spaghetti or linguine work well too)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (adjust to your heat preference)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup chicken or vegetable broth (or pasta water)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley or basil, chopped (for garnish)
- 1/2 cup grated Parmesan cheese (optional, for serving)
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the fettuccine (or your chosen pasta) according to the package instructions until al dente.
- Reserve about 1/2 cup of pasta water before draining the pasta. Drain and set aside.
2. Sauté the Vegetables:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and chopped onion to the skillet. Sauté for about 2-3 minutes until the garlic is fragrant and the onions are soft and translucent.
3. Add the Spices:
- Stir in the red pepper flakes, oregano, and basil, and cook for another 30 seconds to bloom the spices.
4. Add the White Wine:
- Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the wine to reduce slightly. This creates the flavorful base for the sauce.
5. Add the Tomatoes and Broth:
- Stir in the crushed tomatoes and chicken or vegetable broth. Bring the mixture to a simmer, allowing the sauce to cook for about 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
6. Combine Pasta and Sauce:
- Add the cooked pasta to the skillet, tossing to coat the noodles in the sauce. If the sauce is too thick, add a bit of the reserved pasta water (a tablespoon at a time) to achieve your desired consistency.
- Let the noodles absorb some of the sauce for another 1-2 minutes.
7. Serve:
- Plate the pasta, and garnish with fresh parsley or basil for color and a burst of fresh flavor.
- If desired, sprinkle with freshly grated Parmesan cheese.
Optional Add-ins:
- Protein: Add cooked chicken, sausage, or shrimp for extra protein and flavor.
- Veggies: Roasted vegetables like bell peppers, zucchini, or spinach would be a great addition.
- Heat Level: Increase the amount of red pepper flakes if you prefer a spicier dish.
Tips:
- Wine Substitution: If you don’t want to use wine, you can substitute with vegetable broth or a splash of lemon juice for acidity.
- Pasta Water: Adding pasta water helps the sauce stick to the noodles, making the dish creamier and more flavorful.
- Make Ahead: This dish can be made in advance and stored in the fridge for up to 2 days. Reheat with a splash of broth or water to loosen the sauce.
Italian Drunken Noodles offer a fun twist on traditional pasta dishes with a bit of spice, depth, and hearty flavor. It’s the perfect meal for when you’re craving something flavorful and satisfying! Enjoy!