Drunken Noodles Dish
Dive into a comforting bowl of Italian Drunken Noodles, a rich and savory pasta dish featuring tender noodles simmered in a luscious red wine-infused sauce with hearty meat and aromatic herbs. This perfect comfort food recipe offers a unique twist on classic Italian flavors, ideal for a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces pancetta, diced (or ground Italian sausage, ground beef)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine (e.g., Chianti, Merlot)
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup beef or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 pound pasta (e.g., rigatoni, penne, bucatini)
- 1/2 cup grated Pecorino Romano or Parmesan cheese, plus more for serving
- Fresh basil or parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil for the pasta.
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy and golden. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add the chopped onion to the pan and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring the wine to a simmer and cook for 5-7 minutes, allowing the alcohol to cook off and the wine to reduce slightly.
- Stir in the crushed tomatoes, broth, dried oregano, and red pepper flakes (if using). Season generously with salt and black pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes, or longer for a richer flavor.
- While the sauce simmers, cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
- Add the cooked pasta to the simmering sauce, along with the reserved crispy pancetta and 1/2 cup of grated cheese. Toss everything to combine, adding a splash of the reserved pasta water if the sauce is too thick to achieve your desired consistency.
- Serve the Italian Drunken Noodles hot, garnished with fresh basil or parsley and extra grated cheese.
Notes
For an even heartier dish, try browning Italian sausage or ground beef along with the pancetta in step 2. You can also add a handful of fresh spinach to the sauce during the last few minutes of simmering for added greens.
Find it online: https://seasonedrecipe.com/easy-italian-drunken-noodles-dish/