Here’s a delicious Italian twist on “Drunken Noodles”—a flavorful, slightly boozy pasta dish that’s quick to make and packed with garlic, wine, and herbs. 🍝🍷
Ingredients (Serves 2–3)
- 250g (8–9 oz) pasta (spaghetti, fettuccine, or linguine)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 150g (5 oz) cherry tomatoes, halved
- 100g (3.5 oz) mushrooms, sliced
- ½ cup dry white wine
- ½ tsp chili flakes (optional, for a little heat)
- 1 tsp dried oregano or 1 tbsp fresh
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
1. Cook the Pasta
- Boil pasta according to package instructions until al dente.
- Drain, reserving ½ cup of pasta water, and set aside.
2. Sauté Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add garlic and onion; sauté 2–3 minutes until fragrant.
- Add bell pepper and mushrooms; cook 5 minutes until softened.
- Add cherry tomatoes and chili flakes; cook another 2 minutes.
3. Deglaze with Wine
- Pour in the white wine and let it simmer 2–3 minutes until slightly reduced.
- Stir in oregano, salt, and pepper.
4. Combine Pasta
- Add cooked pasta to the skillet.
- Toss to coat in the wine-vegetable sauce.
- If it seems dry, add a splash of the reserved pasta water.
5. Finish & Serve
- Sprinkle with grated Parmesan and chopped parsley.
- Serve immediately with an optional drizzle of olive oil.
💡 Tips & Variations
- Add shrimp, chicken, or Italian sausage for protein.
- Substitute white wine with chicken or vegetable broth for a non-alcoholic version.
- For extra flavor, add a squeeze of lemon before serving.
If you want, I can also make a “one-pan Italian Drunken Noodles” version that cooks the pasta directly in the sauce for a faster, even more flavorful dish.
Do you want me to do that?
