Italian-Style Drunken Noodles (Pasta alla Ubriaca)
A robust, flavorful pasta dish where the “drunken” refers to the generous use of red wine in the sauce. This rustic Italian recipe features a rich, wine-infused tomato sauce with savory pancetta and aromatic herbs.
Ingredients
For the pasta:
· 1 lb (450g) wide pasta (pappardelle, tagliatelle, or fettuccine)
· Salt for pasta water
For the sauce:
· 4 oz (115g) pancetta or guanciale, diced (or thick-cut bacon)
· 1 medium onion, finely chopped
· 4 cloves garlic, minced
· 1 cup dry red wine (Chianti, Sangiovese, or Cabernet)
· 1 (28 oz/800g) can crushed tomatoes
· 1 tsp red pepper flakes (adjust to taste)
· 1 tbsp tomato paste
· 2 sprigs fresh rosemary
· 3-4 sprigs fresh thyme
· 1 bay leaf
· Salt and black pepper to taste
To finish:
· ¼ cup extra virgin olive oil
· ½ cup freshly grated Pecorino Romano or Parmesan cheese
· ½ cup chopped fresh Italian parsley
· Additional cheese for serving
Instructions
- Prepare the Base
· In a large, deep skillet or Dutch oven, cook the diced pancetta over medium heat until crisp and fat has rendered (5-7 minutes). Remove with a slotted spoon, leaving the fat in the pan.
· Add the chopped onion to the pan and sauté in the pancetta fat until softened and translucent (5 minutes).
· Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Create the “Drunken” Sauce
· Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half (about 5-7 minutes).
· Stir in the tomato paste and cook for 1 minute.
· Add the crushed tomatoes, rosemary, thyme, bay leaf, and reserved pancetta. Season with salt and pepper.
· Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens slightly.
- Cook the Pasta
· Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
· Reserve 1 cup of pasta water before draining.
- Combine and Finish
· Remove the herb sprigs and bay leaf from the sauce.
· Add the drained pasta directly to the sauce in the skillet. Toss to combine, adding pasta water a little at a time until the sauce coats the pasta nicely (you may not need all the water).
· Stir in the olive oil, grated cheese, and half of the parsley.
- Serve
· Divide among bowls or plates.
· Garnish with remaining parsley and additional grated cheese.
· Drizzle with a bit more extra virgin olive oil if desired.
Variations & Tips
Protein additions:
· Add Italian sausage (removed from casing and crumbled) with the pancetta
· Stir in cooked shredded chicken during the final toss
· Add peeled shrimp in the last 3-4 minutes of simmering
Vegetable options:
· Sauté sliced mushrooms with the onions
· Add chopped bell peppers or spinach
· Include sliced black olives or capers for briny notes
Wine notes:
· Use a wine you’d enjoy drinking—the quality matters here
· White wine variation: Use a dry white wine for a lighter sauce
· Non-alcoholic option: Substitute with beef or vegetable broth mixed with 1 tbsp balsamic vinegar
Make ahead:
· The sauce can be made 2-3 days ahead and refrigerated
· Freeze the sauce for up to 3 months
What to Serve With
· Salad: A simple arugula salad with lemon vinaigrette
· Bread: Crusty Italian bread or garlic bread for soaking up sauce
· Vegetable: Roasted asparagus or broccoli rabe
· Wine pairing: Serve with the same red wine used in cooking
The Story Behind the Name
“Drunken noodles” in Italian cuisine (“pasta alla ubriaca”) traditionally refers to pasta cooked with a significant amount of wine, which reduces to create a deeply flavored, aromatic sauce. Unlike the Thai version (which is not actually made with alcohol), the Italian version truly earns its “drunken” title from the wine content.
Storage:
· Refrigerate leftovers in an airtight container for 3-4 days
· Reheat gently in a skillet with a splash of water or broth to revive the sauce
This hearty, wine-rich pasta is perfect for a comforting weekend dinner or entertaining guests with its impressive depth of flavor. The alcohol cooks off, leaving behind a complex, savory sauce that clings beautifully to wide noodles.