Bold, Wine-Infused Pasta with a Kick!
Imagine al dente noodles tossed in a rich, garlicky tomato-wine sauce with spicy sausage and fresh herbs—this “drunken” pasta is bursting with flavor and ready in 30 minutes flat!
Why You’ll Love This Recipe
✔ One-pan wonder – Easy cleanup!
✔ Drunken twist – Simmered in red wine for deep flavor
✔ Spicy & savory – Perfect heat from Italian sausage
✔ Restaurant-quality – Feels fancy but foolproof
Ingredients (Serves 4)
Main Ingredients
12 oz pappardelle or fettuccine (or any long pasta)
1 lb Italian sausage, casings removed (hot or mild)
3 garlic cloves, minced
1 small onion, diced
½ cup dry red wine (Chianti or Cabernet)
1 (28 oz) can crushed tomatoes
½ tsp red pepper flakes (adjust to taste)
¼ cup fresh basil, chopped
Flavor Boosters
2 tbsp olive oil
1 tsp sugar (balances acidity)
½ cup grated Parmesan
Salt & black pepper to taste
Step-by-Step Instructions
1. Cook the Pasta
Boil pasta 1 minute less than package directs. Reserve ½ cup pasta water, then drain.
2. Sauté Sausage & Aromatics
Heat olive oil in a large skillet. Brown sausage, breaking it up.
Add onion, cook until soft (~3 mins).
Stir in garlic & red pepper flakes, cook 30 secs until fragrant.
3. Deglaze with Wine
Pour in red wine, simmer 2-3 mins until reduced by half.
4. Simmer the Sauce
Add crushed tomatoes, sugar, salt & pepper.
Simmer 10-15 mins until thickened.
5. Combine & Finish
Toss in pasta + reserved pasta water, stir to coat.
Off heat, mix in basil & Parmesan.
6. Serve Immediately
Garnish with extra basil & Parmesan.
Pair with garlic bread and more wine!
💡 Pro Tips
✅ Use quality wine – If you wouldn’t drink it, don’t cook with it!
✅ Spice control – Omit red pepper flakes for mild version.
✅ Vegetarian twist – Swap sausage for mushrooms + lentils.
Perfect Pairings
Garlic bread – For sauce-soaking
Simple salad – Arugula + lemon vinaigrette
Chianti wine – Echoes the sauce’s depth