Italian Drunken Noodles
Servings: 2–3
Prep time: 10 min
Cook time: 15–20 min
Ingredients:
-
200 g (7 oz) pasta (spaghetti, fettuccine, or pappardelle)
-
2 tbsp olive oil
-
3 cloves garlic, minced
-
1 small onion, thinly sliced
-
1 bell pepper, sliced (optional)
-
150 g (5 oz) cherry tomatoes, halved
-
150 g (5 oz) mushrooms, sliced
-
100 ml (½ cup) dry white wine or red wine
-
1 tsp red pepper flakes (adjust to taste)
-
1 tsp dried oregano or Italian herb mix
-
Salt and pepper, to taste
-
Fresh basil, chopped (for garnish)
-
Grated Parmesan or Pecorino (optional)
Instructions:
-
Cook the pasta
-
Boil pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
-
-
Sauté the veggies
-
In a large pan, heat olive oil over medium heat.
-
Add garlic and onion, sauté 2–3 minutes until fragrant.
-
Add bell peppers and mushrooms, cook 5–7 minutes until tender.
-
-
“Drunken” flavor
-
Pour in the wine, let it simmer for 2–3 minutes to reduce slightly.
-
-
Combine with pasta
-
Add the cooked pasta to the pan.
-
Toss with cherry tomatoes, red pepper flakes, oregano, salt, and pepper.
-
If the pasta seems dry, add a bit of reserved pasta water.
-
-
Finish & serve
-
Remove from heat, sprinkle fresh basil and Parmesan on top.
-
Serve immediately with a side of garlic bread or a light salad.
-
✅ Tips / Variations:
-
Add cooked Italian sausage or shrimp for protein.
-
Swap wine for vegetable broth if you prefer non-alcoholic.
-
Use a mix of colorful bell peppers and zucchini for more veggies.
If you want, I can also make a spicier, more “authentic drunken noodle” Italian version with chili oil and a tomato-wine sauce that mimics the Thai heat. It’s basically Italian-Thai fusion!
Do you want me to make that version too?