Italian Drunken Noodles, also called “Drunken Spaghetti” or “Spaghetti All’Ubriaco,” is an exciting mashup dish that combines traditional Italian flavors with a touch of Asian influence. This meal hails from the beautiful areas of Italy and has been around for many years.
The name “Drunken Noodles” comes from cooking spaghetti in wine — which gives it a strong taste. Consequently, this method makes it different from others because not only does it smell good but also tastes nice; so much so that you can’t stop eating once you have had a bite!
Typically, the recipe includes al dente cooked spaghetti noodles in a robust broth infused with red or white wine, garlic cloves minced finely along some fresh herb such as parsley cilantro basil thyme oregano rosemary sage tarragon etc., tomatoes diced small size bell pepper sliced thin green yellow orange red colors available at grocery stores equally well mushrooms sliced canned/jarred fresh items both work fine in this instance too) plus Italian sausage sweet/spicy hot mild combinations or seafood shrimps prawns scallops clams mussels being most popular choices among cooks who enjoy experimenting while preparing meals.
The Italian Drunken Noodles are admired because of their flexibility which makes it possible to come up with endless variations that can match personal preferences as well as dietary needs. This culinary masterpiece is usually served as a comforting weeknight meal or presented as an impressive centerpiece at gatherings and it never fails to please the eaters with its irresistible charm and invincible flavor. Each bite of Italian Drunken Noodles takes you on a journey through the flavors of Italy.
Ingredients:
12 oz (340g) spaghetti
1/4 cup olive oil
4 cloves garlic, minced
1/2 cup dry white wine (such as Pinot Grigio)
1 cup chicken or vegetable broth
1 tsp crushed red pepper (to taste)
1 teaspoon dried oregano
Salt and black pepper to taste
1 cup cherry tomatoes, halved
1 bell pepper, thinly sliced
1/2 cup sliced mushrooms
A quarter of a cup of chopped fresh basil leaves
Instructions:
Cook the spaghetti until done al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat; add minced garlic and sauté for 1 minute or until fragrant.
Pour white wine into the pan and cook for 2 more minutes to let alcohol evaporate partially.
Put chicken (or vegetable) broth, red pepper flakes, dried oregano, salt and black pepper in the skillet; stir well.
Add cherry tomatoes, sliced bell pepper and sliced mushrooms. Cook them about five to seven minutes until vegetables become tender and flavors blend together.
Toss cooked spaghetti with sauce in skillet; mix gently so that it gets coated evenly with vegetables too. Continue cooking two-three more minutes for noodles to absorb some of the sauce.
Take off from stove-top then sprinkle fresh chopped basil over noodles.
Serve hot Italian Drunken Noodles topped with grated Parmesan cheese!
Enjoy your tasteful Italian Drunken Noodles! You can change this recipe up by including different proteins or veggies which will give it more texture as well as taste. Enjoy!
