Italian Drunken Noodles, also known as “Spaghetti All’Ubriaco” or “Drunken Spaghetti,” are a fun mix of traditional Italian flavors and a bit of Asian touch. This dish comes from beautiful places in Italy and has been there for many years.
The name “Drunken Noodles” comes from cooking spaghetti in wine—which gives it a stronger, richer flavor than regular spaghetti. This method is unique not only because it smells incredible but also because it tastes so delicious that once you take a bite, you simply cannot stop!
Typically, the recipe includes al dente spaghetti cooked in a hearty broth infused with red or white wine, garlic, fresh herbs, tomatoes, bell peppers, mushrooms, and Italian sausage or seafood. It’s a dish that’s as versatile as it is flavorful.
Bold. Wine-infused. Absolutely unforgettable.
Why This Dish Works
✅ Wine-infused pasta – Cooking noodles in wine adds incredible depth
✅ Rich, savory sauce – Layers of flavor from sausage, herbs, and tomatoes
✅ Versatile – Endless variations for proteins and vegetables
✅ One-pan meal – Minimal cleanup, maximum flavor
✅ Impressive but approachable – Fancy enough for guests, easy enough for weeknights
✅ Crowd-pleasing – Everyone loves this bold, saucy pasta
The Ingredients
For the Pasta:
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12 oz spaghetti or fettuccine
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1 cup dry red or white wine (choose one you’d drink)
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2 cups chicken broth (for cooking pasta)
For the Sauce:
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1 lb Italian sausage (sweet, hot, or a mix), casings removed
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2 tablespoons olive oil
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1 large onion, diced
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1 red bell pepper, sliced thin
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3 cloves garlic, minced
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1 cup mushrooms, sliced
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1 (28 oz) can crushed tomatoes
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½ cup heavy cream (optional, for richness)
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1 teaspoon red pepper flakes (adjust to taste)
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1 teaspoon dried oregano
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½ cup fresh basil, chopped
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Salt and pepper to taste
For Garnish:
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Fresh parsley or basil
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Grated Parmesan cheese
The Method: Cook, Sauté, Simmer, Devour
Step 1: Cook the Pasta in Wine
In a large pot, combine 1 cup wine, 2 cups chicken broth, and enough water to cover the pasta (about 4 cups total liquid). Bring to a boil.
Add spaghetti and cook until al dente according to package directions. Reserve ½ cup of the cooking liquid before draining.
Why this step matters: The pasta absorbs the wine as it cooks, infusing every strand with deep, complex flavor.
Step 2: Brown the Sausage
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it into crumbles, until browned and cooked through, 6-8 minutes. Remove with a slotted spoon and set aside.
Step 3: Sauté Vegetables
In the same skillet, add onion, bell pepper, and mushrooms. Cook until softened, 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
Step 4: Build the Sauce
Stir in crushed tomatoes, red pepper flakes, oregano, and salt and pepper. Return the cooked sausage to the skillet.
Bring to a simmer and cook for 10-15 minutes to allow flavors to meld. If using heavy cream, stir it in now.
Step 5: Combine
Add the cooked spaghetti to the skillet. Toss to coat in the sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking liquid.
Step 6: Finish and Serve
Stir in fresh basil. Taste and adjust seasoning. Serve immediately, garnished with fresh parsley and plenty of grated Parmesan.
