Italian-Style Drunken Noodles (Pasta alla Ubriaca)
Drunken Noodles, or Pasta alla Ubriaca, is a rustic Italian dish where the “drunken” name comes from the generous use of red wine in the sauce. It’s bold, aromatic, and deeply flavorful—not spicy like the Thai version of the same name. Here’s an authentic, restaurant-quality recipe you can make at home.
🍷 Authentic Pasta alla Ubriaca (Drunken Noodles)
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
For the Sauce:
· 3 tbsp extra-virgin olive oil
· 4-5 garlic cloves, thinly sliced
· 1 small red onion, thinly sliced
· 1 tsp red pepper flakes (optional, for heat)
· 1 cup (240ml) dry red wine (Chianti, Sangiovese, or Cabernet work well)
· 1 (28 oz / 800g) can whole San Marzano tomatoes, crushed by hand
· ½ cup (120ml) pasta water (reserved)
· 3-4 fresh basil sprigs, plus more for garnish
· Salt and black pepper to taste
For the Pasta & Finish:
· 12 oz (340g) paccheri, rigatoni, or pappardelle (wide, sturdy shapes hold the sauce best)
· ¼ cup (60ml) extra-virgin olive oil (finishing quality)
· ½ cup (50g) grated Pecorino Romano or Parmigiano-Reggiano, plus more for serving
👨🍳 Step-by-Step Instructions
- Cook the Pasta
· Bring a large pot of heavily salted water to a boil.
· Cook pasta until al dente (1-2 minutes less than package directions). Reserve ½ cup of starchy pasta water before draining. Do not rinse the pasta.
- Build the Sauce
· While pasta cooks, heat 3 tbsp olive oil in a large skillet or Dutch oven over medium heat.
· Add sliced garlic and red pepper flakes. Sauté for 1 minute until fragrant but not browned.
· Add sliced red onion. Cook for 4-5 minutes until softened.
· Pour in the red wine. Increase heat to medium-high and let it simmer vigorously for 4-5 minutes, until reduced by half and the alcohol smell cooks off.
- Simmer the Tomatoes
· Add the hand-crushed tomatoes and their juices. Stir in basil sprigs.
· Season with salt and black pepper. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine and Finish
· Add the drained al dente pasta directly to the sauce in the skillet.
· Pour in ¼ cup of the reserved pasta water. Toss vigorously over low heat for 1-2 minutes, allowing the pasta to absorb the sauce. Add more pasta water if needed to create a glossy, clinging sauce.
· Remove from heat. Discard basil sprigs.
· Stir in the ¼ cup finishing olive oil and grated cheese until emulsified.
- Serve
· Plate immediately. Garnish with torn fresh basil, a drizzle of extra-virgin olive oil, and more grated cheese.
· Serve with: A simple green salad, crusty bread, and the rest of the red wine.
💡 Pro Tips for the Best Drunken Noodles
· Wine Choice: Use a wine you’d actually drink. The flavor concentrates, so avoid “cooking wine.”
· Tomato Texture: Crushing San Marzanos by hand gives the perfect rustic texture. You can use a food mill for a smoother sauce if preferred.
· Pasta Water: The starch is essential for helping the sauce cling to the pasta. Never skip this step.
· Don’t Overcook the Garlic: Burnt garlic turns bitter. Keep the heat moderate.
🥘 Variations & Add-Ins
· Meat Lover’s: Add ½ lb (225g) spicy Italian sausage (casings removed) or pancetta with the onions.
· Seafood: Add ½ lb (225g) peeled shrimp or mussels in the last 3-4 minutes of simmering.
· Vegetarian Deluxe: Add sautéed mushrooms, bell peppers, or black olives.
· Creamy Version: Stir in ¼ cup heavy cream or ricotta at the very end for a richer, pink sauce.
🍶 Why It’s Called “Drunken”
The name alla Ubriaca (“drunken style”) comes from the generous amount of red wine used—enough to make the pasta appear “drunk” in the sauce. The alcohol cooks off, leaving a deep, complex fruitiness that balances the tomatoes’ acidity.
📦 Storage & Reheating
· Refrigerate: Store in an airtight container for up to 3 days.
· Reheat: Gently in a skillet with a splash of water or wine to revive the sauce. Microwaving can make the pasta gummy.
· Freezing: Not recommended, as the pasta texture will suffer.
This is a bold, comforting dish perfect for a weeknight feast or entertaining. The wine reduction creates a uniquely rich and aromatic sauce that’s distinctly Italian. Enjoy with good company and, of course, more red wine! 🍝