Bold, Wine-Infused Pasta with a Kick!Imagine al dente noodles tossed in a rich, garlicky tomato-wine sauce with spicy sausage and fresh herbs—this “drunken” pasta is bursting with flavor and ready in 30 minutes flat! Why You’ll Love This Recipe✔ One-pan wonder – Easy cleanup!✔ Drunken twist – Simmered in red wine for deep flavor✔ Spicy & savory – Perfect heat from Italian sausage✔ Restaurant-quality – Feels fancy but foolproof Ingredients (Serves 4)Main Ingredients12 oz pappardelle or fettuccine (or any long pasta)1 lb Italian sausage, casings removed (hot or mild)3 garlic cloves, minced1 small onion, diced½ cup dry red wine (Chianti or Cabernet)1 (28 oz) can crushed tomatoes½ tsp red pepper flakes (adjust to taste)¼ cup fresh basil, choppedFlavor Boosters2 tbsp olive oil1 tsp sugar (balances acidity)½ cup grated ParmesanSalt & black pepper to tasteStep-by-Step Instructions1. Cook the PastaBoil pasta 1 minute less than package directs. Reserve ½ cup pasta water, then drain.2. Sauté Sausage & AromaticsHeat olive oil in a large skillet. Brown sausage, breaking it up.Add onion, cook until soft (~3 mins).Stir in garlic & red pepper flakes, cook 30 secs until fragrant.3. Deglaze with WinePour in red wine, simmer 2-3 mins until reduced by half.4. Simmer the SauceAdd crushed tomatoes, sugar, salt & pepper.Simmer 10-15 mins until thickened.5. Combine & FinishToss in pasta + reserved pasta water, stir to coat.Off heat, mix in basil & Parmesan.6. Serve ImmediatelyGarnish with extra basil & Parmesan.Pair with garlic bread and more wine!💡 Pro Tips✅ Use quality wine – If you wouldn’t drink it, don’t cook with it!✅ Spice control – Omit red pepper flakes for mild version.✅ Vegetarian twist – Swap sausage for mushrooms + lentils. Perfect PairingsGarlic bread – For sauce-soakingSimple salad – Arugula + lemon vinaigretteChianti wine – Echoes the sauce’s depth
Italian Drunken Noodles (Pasta alla Ubriaca)
