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Italian Drunken Noodles (Pasta alla Ubriaca)

This rustic Italian Drunken Noodles recipe features al dente pasta tossed in a rich, wine-infused tomato sauce with garlic, herbs, and spicy chili flakes. Called Pasta alla Ubriaca (“drunken pasta”) in Italy, it’s simple, flavorful, and perfect for weeknight dinners!

Why You’ll Love This Recipe

✔ Bold, garlicky red wine sauce with a touch of heat
✔ Ready in 30 minutes – faster than takeout!
✔ Vegetarian-friendly (add protein if desired)
✔ Uses pantry staples – no fancy ingredients needed

Ingredients

For the Pasta

  • 12 oz (340g) pappardelle or fettuccine (or any long pasta)
  • 3 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • ½ tsp red pepper flakes (adjust to taste)
  • 1 cup dry red wine (Chianti, Sangiovese, or Cabernet)
  • 1 (14 oz) can crushed tomatoes
  • ½ cup pasta water (reserved)
  • ½ tsp salt (plus more for pasta water)
  • ¼ tsp black pepper

For Serving

  • ¼ cup fresh basil, chopped
  • ½ cup Parmigiano-Reggiano, grated
  • Extra red pepper flakes (optional)

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente (1 minute less than package instructions). Reserve ½ cup pasta water, then drain.

2. Make the Sauce

  • Heat olive oil in a large skillet over medium heat.
  • Add garlic and red pepper flakes. Sauté 1 minute until fragrant (don’t let garlic burn).
  • Pour in red wine. Simmer 3-4 minutes until reduced by half.
  • Stir in crushed tomatoes, salt, and pepper. Simmer 8-10 minutes until thickened.

3. Combine Pasta & Sauce

  • Add cooked pasta to the skillet with ¼ cup pasta water.
  • Toss well over low heat for 1-2 minutes until sauce clings to noodles. Add more pasta water if needed.

4. Serve

Garnish with fresh basil and Parmigiano-Reggiano. Drizzle with extra olive oil if desired.

Variations

🔹 Meat lovers: Add cooked Italian sausage or pancetta
🔹 Seafood version: Toss in shrimp or mussels
🔹 Extra veg: Stir in spinach or roasted bell peppers

Wine Pairing

  • Serve with the same dry red wine used in cooking
  • Or try a Chianti Classico or Montepulciano

Storage & Reheating

  • Fridge: Store in an airtight container for up to 3 days.
  • Reheat: Add a splash of water or wine when reheating on the stove.

Enjoy your Pasta alla Ubriaca! 🍷🍝 Let me know if you’d like a spicier or creamier version!

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