The result?
Tender, wine-infused noodles
A rich, velvety sauce with a subtle kick
Aroma that fills your kitchen like a Tuscan trattoria
It’s a peasant dish with noble flavor — born in the countryside, where wine was as common as water.
And once you try it?
You’ll wonder why you’ve never cooked pasta this way before.
🧄 What’s in Italian Drunken Noodles?
This dish is all about layered flavor, built from simple, high-quality ingredients.
Core Ingredients:
Spaghetti (or bucatini)
Long pasta holds the sauce beautifully
Dry red wine (Chianti, Sangiovese, or Cabernet)
The star — infuses the pasta with depth
Garlic, minced
Savory base flavor
Crushed tomatoes or fresh ripe tomatoes
For acidity and body
Olive oil
Italian soul in a bottle
Fresh herbs
(basil, oregano, parsley, rosemary)
Brightness and aroma
Red pepper flakes (optional)
A hint of heat
Salt & black pepper
Essential seasoning
Optional Add-Ins (For Heartier Versions):
Italian sausage (sweet or spicy)
Mushrooms (cremini or wild)
Bell peppers (red, yellow, green)
Seafood (shrimp, clams, mussels) — popular in coastal regions
✅ Vegetarian? Skip the meat — it’s still deeply flavorful.
🥣 Step-by-Step: How to Make Spaghetti All’Ubriaco
Step 1: Sauté the Aromatics
Heat olive oil in a large skillet or Dutch oven
Add minced garlic and red pepper flakes — cook until fragrant (30 seconds)
Add diced onions, bell peppers, mushrooms (if using) — sauté until soft
Step 2: Deglaze with Wine
Pour in 1–1.5 cups of red wine
Let it simmer 2–3 minutes — the alcohol cooks off, leaving rich flavor
Stir in crushed tomatoes and a splash of broth or water
Season with salt, pepper, and fresh herbs
Simmer 10–15 minutes to meld flavors
Step 3: Cook the Pasta In the Sauce
Add uncooked spaghetti directly to the pan
Pour in enough broth or water to cover the pasta
Simmer 12–15 minutes, stirring often, until pasta is al dente and liquid is absorbed
✅ No separate boiling needed — the pasta cooks right in the sauce.
Step 4: Finish & Serve
Stir in a splash of extra virgin olive oil or butter for silkiness
Top with fresh basil and grated Pecorino Romano or Parmesan
Serve hot with a glass of the same wine used in cooking
🍷 Perfect pairing: A bold red from Tuscany or Sicily.
🌟 Why This Dish Is So Special
✅
Pasta absorbs the wine
Unlike regular sauce, the noodles soak up flavor from the start
✅
One-pan wonder
Less cleanup, more flavor
✅
Rustic & impressive
Looks and tastes gourmet — but easy to make
✅
Flexible
Add meat, seafood, or keep it veggie
✅
Great for guests
Always a showstopper
Perfect for:
Cozy weeknights
Date nights
Dinner parties
Or when you just want to feel like you’re in Italy
🍷 Wine Tips for the Perfect Dish
Use
dry red wine
Sweet wines throw off the balance
Use
a wine you’d drink
Bad wine = bad pasta
Don’t skip the simmer
Lets alcohol burn off and flavor deepen
Add broth if too acidic
Balances the wine’s tartness
✅ No wine? Not the same — but you can use grape juice + vinegar in a pinch (not recommended for purists!).
🍽️ Final Thoughts: Sometimes the Best Pasta Isn’t Boiled — It’s Boozy
We think great pasta needs hours of simmering.
We think sauce and noodles are separate.
But the truth is:
Some of the most delicious dishes are the simplest.
This Italian Drunken Noodles recipe proves that great flavor doesn’t need to be complicated.
So next time you’re craving something warm, rich, and deeply satisfying…
Don’t just boil spaghetti.
Drown it in wine.
Because sometimes, the difference between “just dinner” and “I need the recipe”…
Isn’t in the cheese.
It’s in the bottle.
And once you make this?
You’ll understand why they call it drunken for a reason.