Description

Savor the bold flavors of Italian Drunken Noodles, a twist on a classic Asian dish. This pasta features hearty fettuccine tossed in a garlicky, red wine-infused sauce, with a perfect blend of Italian herbs, sun-dried tomatoes, and Parmesan. It’s an irresistible fusion dish that delivers a punch of flavor in every bite.

Ingredients

Pasta: 8 oz (225g) spaghetti, fettuccine, or any pasta of your choice

Olive Oil: 2 tablespoons extra virgin olive oil

Garlic: 3 cloves garlic, minced

Onion: 1 medium onion, thinly sliced

Bell Peppers: 1 red bell pepper, thinly sliced

Chili Peppers: 2-3 Thai bird’s eye chilies, sliced (adjust based on your preferred spice level)

Tomato Paste: 2 tablespoons tomato paste

Crushed Tomatoes: 1 can (14 oz or 400g) crushed tomatoes

White Wine: ½ cup (120ml) dry white wine (optional, for added depth)

Soy Sauce: 2 tablespoons low-sodium soy sauce

Oyster Sauce: 1 tablespoon oyster sauce (optional, for added umami flavor)

Honey: 1 tablespoon honey or sugar (to balance out the spice)

Fresh Basil: ¼ cup fresh basil leaves, torn

Parmesan Cheese: 1 cup (100g) freshly grated Parmesan cheese

Lemon Juice: 1 tablespoon fresh lemon juice (optional for added brightness)

Salt: ½ teaspoon (to taste)

Black Pepper: ¼ teaspoon freshly ground black pepper (to taste)

Optional Add-ins:

Protein: Grilled chicken, shrimp, or tofu (for added protein)

Vegetables: Baby corn, mushrooms, or spinach

Fresh Chili: Extra chili for those who love a spicier dish

Cheese: A sprinkle of mozzarella for a more creamy texture

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the Pasta

Begin by boiling a large pot of salted water over high heat. Add the pasta and cook according to the package instructions, usually about 8-10 minutes until al dente. Once the pasta is cooked, reserve ½ cup of the pasta cooking water and then drain the pasta.

2. Prepare the Sauce

While the pasta is cooking, heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onion, bell pepper, and minced garlic. Sauté the vegetables for about 4-5 minutes until softened and fragrant.

Add the sliced bird’s eye chilies to the skillet. Stir and cook for another 1-2 minutes to release the heat from the peppers.

Next, add the tomato paste to the skillet and cook for 1-2 minutes, stirring to incorporate it into the vegetables. This will help deepen the flavors.

Pour in the crushed tomatoes, white wine (if using), soy sauce, oyster sauce (if using), and honey. Stir well to combine and allow the sauce to simmer for 8-10 minutes, or until it thickens slightly and the flavors meld together. Taste the sauce and adjust the seasoning with salt, pepper, or extra honey if you prefer a sweeter taste.

3. Combine the Pasta and Sauce

Once the sauce has thickened to your liking, add the cooked pasta to the skillet. Toss everything together, ensuring that the pasta is evenly coated in the sauce. If the sauce is too thick, add a small amount of the reserved pasta cooking water to loosen it up.

Stir in the torn fresh basil leaves, allowing them to wilt slightly in the sauce.

4. Serve

Divide the pasta into bowls and top with freshly grated Parmesan cheese. For an extra cheesy twist, you can sprinkle some mozzarella cheese on top and melt it under the broiler for a minute or two.

Optionally, drizzle with a little fresh lemon juice for a pop of brightness. Serve immediately and enjoy your Italian Drunken Noodles.

Prep Time: 10-15 minutes
Cook Time: 20-30 minutes

Nutrition

Calories: 400-500 kcal
Fat: 15-20g
Carbohydrates: 50-60g
Protein: 15-20g