Italian Drunken Noodles

Of course! The Italian-American “Drunken Noodle” dish (often called Pasta alla Ubriaca or “drunken pasta”) is a wonderfully flavorful and easy-to-make recipe. The “drunken” part typically comes from using a generous amount of red wine in the sauce, which gives it a deep, rich flavor.

This recipe is a weeknight-friendly version that packs a punch.

The Story Behind the Name

Unlike its Thai cousin (Pad Kee Mao), the Italian Drunken Noodle’s name has a few fun origin stories:

1. The Wine: The most common theory is that the pasta is “drunk” on the red wine used in the sauce.
2. The Color: The red wine can stain the pasta a reddish-purple hue, making it look “flush” or drunk.
3. The Cook: A more playful story suggests a cook accidentally spilled wine into the pasta and discovered a delicious mistake!

Italian Drunken Noodles (Pasta alla Ubriaca)

This recipe is characterized by its vibrant red color from the wine and tomatoes, and a hint of spice from red pepper flakes.

Yields: 4 servings
Prep time:10 minutes
Cook time:20 minutes

Ingredients:

· Pasta:
· 12 oz (340g) of long pasta like Bucatini, Spaghetti, or Linguine
· Sauce:
· 3 tablespoons olive oil
· 4 cloves garlic, thinly sliced or minced
· 1/2 teaspoon red pepper flakes (adjust to your spice preference)
· 1/2 cup dry red wine (like a Chianti, Sangiovese, or Merlot – use something you’d drink)
· 1 (14.5 oz / 400g) can of crushed tomatoes or tomato puree
· Salt and freshly ground black pepper, to taste
· Finish & Garnish:
· 1/4 cup fresh parsley, finely chopped
· 1/4 cup grated Pecorino Romano cheese (or Parmesan), plus more for serving

Instructions:

1. Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta.
2. Start the Sauce: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
3. “Drunken” Step: Pour in the red wine. Bring to a simmer and let it cook for 2-3 minutes, allowing the alcohol to cook off and the wine to reduce slightly.
4. Add Tomatoes: Pour in the crushed tomatoes. Season with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to meld.
5. Combine: Add the drained, cooked pasta directly to the skillet with the sauce. Toss everything together vigorously. If the sauce seems too thick, add a splash of the reserved pasta water (a few tablespoons at a time) to loosen it up and help the sauce cling to the pasta.
6. Finish: Turn off the heat. Stir in the fresh parsley and grated Pecorino Romano cheese. The residual heat will melt the cheese and wilt the parsley, creating a creamy, cohesive sauce.
7. Serve: Divide the pasta among bowls. Garnish with extra cheese and a sprinkle of fresh parsley. Serve immediately.

Chef’s Tips & Variations:

· Add Protein: For a heartier meal, add cooked Italian sausage, pancetta, or ground beef. Brown the meat in the skillet before adding the garlic.
· Vegetable Boost: Sauté a finely chopped onion or a handful of sliced mushrooms with the garlic for extra depth.
· Creamy Version: For a richer, pink sauce, stir in 1/4 cup of heavy cream or a dollop of mascarpone cheese at the very end, just before adding the parsley.
· Wine Choice: The quality of the wine matters. Avoid “cooking wine” from the supermarket. A simple, dry, and drinkable red wine is perfect.
· Don’t Skip the Pasta Water: The starchy pasta water is the secret to a restaurant-quality sauce that perfectly emulsifies and coats every strand of pasta.

Enjoy your delicious taste of Italian-American comfort food