Here’s a twist on the classic Thai-style drunken noodles, made with an Italian-style flavor profile using pasta, herbs, and olive oil instead of rice noodles and traditional Thai sauces. 🇮🇹🍝
🍝 Italian-Style “Drunken” Noodles
🥘 Ingredients (Serves 2–3)
- 200 g spaghetti or linguine
- 2 tablespoons Olive oil
- 2 cloves garlic, minced
- ½ small onion, thinly sliced
- 1 small chili (optional), sliced
- 150 g cooked chicken, shrimp, or Italian sausage, sliced
- ½ cup cherry tomatoes, halved
- ½ cup bell peppers, thinly sliced
- 2 tablespoons White wine
- 1 teaspoon Dried oregano
- 1 teaspoon Basil (or dried)
- Salt and pepper to taste
- Grated Parmesan or Pecorino cheese (optional)
👨🍳 Instructions
1. Cook the pasta
- Boil pasta in salted water according to package instructions until al dente.
- Drain and set aside.
2. Sauté aromatics and protein
- Heat olive oil in a large pan.
- Add garlic, onion, and chili; sauté until fragrant.
- Add chicken, shrimp, or sausage and cook until browned.
3. Add vegetables
- Toss in cherry tomatoes and bell peppers. Cook for 2–3 minutes until slightly softened.
4. Deglaze with wine
- Pour in white wine, letting it simmer 1–2 minutes to reduce slightly.
5. Combine pasta and seasoning
- Add the cooked pasta to the pan.
- Sprinkle oregano, basil, salt, and pepper. Toss well to coat everything in the sauce.
6. Serve
- Plate the pasta and finish with a sprinkle of grated cheese if desired.
🌟 Tips
- Use a dry white wine for best flavor.
- Add chili flakes for a mild heat reminiscent of the original “drunken” noodles.
- Fresh herbs enhance the aroma; add them just before serving.
💡 Variation:
For a vegetarian version, replace protein with mushrooms or zucchini slices, and add extra cherry tomatoes for juiciness.
I can also provide:
- A one-pan version that cooks the pasta in the sauce
- A creamy Italian-style drunken noodle twist with mascarpone
- A garlic-butter Italian drunken noodle recipe for quick weeknight meals
