Of course! Italian Drunken Noodles (Pasta Ubriaco) is a fantastic, flavorful dish. The name “ubriaco” (drunken) traditionally comes from the pasta being cooked in red wine, which gives it a beautiful deep color and rich flavor.
Here’s a classic recipe that balances the robust wine flavor with Italian sausage, tomatoes, and herbs.
Italian Drunken Noodles (Pasta Ubriaco)
This recipe is a hearty, one-pan meal that comes together quickly and is packed with bold Italian flavors.
Ingredients:
· 1 lb (450g) pappardelle or wide fettuccine noodles (dried)
· 1 lb (450g) Italian sausage, sweet or hot, casings removed
· 1 large onion, thinly sliced
· 4-5 cloves garlic, minced
· 1 red bell pepper, thinly sliced
· 1 pint (2 cups) cherry or grape tomatoes, halved
· 1 cup dry red wine (like Chianti, Cabernet Sauvignon, or Merlot)
· 1 (15 oz) can crushed tomatoes
· ½ cup heavy cream or half-and-half (optional, for a creamy version)
· ¼ cup fresh basil, chopped, plus more for garnish
· 2 tsp fresh oregano, chopped (or ½ tsp dried)
· ½ tsp red pepper flakes (adjust to your spice preference)
· Olive oil
· Kosher salt and freshly ground black pepper
· Parmigiano-Reggiano cheese, for serving
Instructions:
- Cook the Pasta (The “Drunken” Part):
· Bring a large pot of heavily salted water to a boil. Add the pappardelle and cook for 2-3 minutes LESS than the package instructions indicate. It will finish cooking in the sauce.
· Drain the pasta, but RESERVE about 1 cup of the starchy pasta water.
· (Optional Traditional Method): For a more intense wine flavor and color, you can cook the dried pasta directly in a mixture of water and red wine (e.g., 2 cups wine, 2 cups water) until al dente. This will stain the pasta a deep purple hue. - Brown the Sausage:
· While the pasta cooks, heat a tablespoon of olive oil in a very large skillet or Dutch oven over medium-high heat.
· Add the Italian sausage, breaking it up with a spoon. Cook until well-browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan. - Sauté the Vegetables:
· In the same skillet with the sausage drippings, add the sliced onion and bell pepper. Cook for 4-5 minutes until they begin to soften.
· Add the minced garlic and red pepper flakes, and cook for another 1 minute until fragrant.
· Add the halved cherry tomatoes and cook for 2-3 minutes until they start to blister and soften. - Deglaze and Make the Sauce:
· Pour in the 1 cup of red wine, scraping the bottom of the pan to release all the browned bits (this is flavor!). Let the wine simmer and reduce by about half, which will take 3-4 minutes.
· Stir in the can of crushed tomatoes and the fresh oregano. Bring to a simmer.
· If using, stir in the heavy cream for a richer, rosé-style sauce.
· Return the cooked sausage to the skillet. Season the sauce generously with salt and pepper. - Combine and Finish:
· Add the partially cooked, drained pasta directly to the skillet with the sauce.
· Using tongs, toss everything together to coat the pasta. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
· Let the pasta simmer in the sauce for the final 1-2 minutes to finish cooking and absorb the flavors.
· Remove from heat and stir in the fresh basil. - Serve:
· Divide among bowls. Garnish with more fresh basil and a generous amount of grated Parmigiano-Reggiano cheese.
Key Tips for Success:
· The Wine: Use a wine you would actually drink. The flavor concentrates, so a bad wine will make a bad sauce. A dry, medium-bodied Italian red is perfect.
· Don’t Overcook the Pasta: The pasta will continue to cook in the sauce, so undercooking it in the water is crucial to avoid mushy noodles.
· Reserve Pasta Water: The starchy pasta water is liquid gold. It helps the sauce cling to the noodles and loosens up a thick sauce perfectly.
· Customize It:
· Protein: Substitute sausage with ground beef, chicken, or meatballs. For a vegetarian version, use sliced mushrooms and cannellini beans.
· Vegetables: Add sliced mushrooms, zucchini, or spinach along with the bell peppers.
· Spice Level: Control the heat with the type of sausage and the amount of red pepper flakes.
Enjoy your delicious, “drunken” feast