Italian Drunken Noodles (Pasta Briaca)
Bold • Garlicky • Wine-Kissed • Mediterranean-Style
Description
Italian Drunken Noodles, often called Pasta Briaca, are wide noodles tossed in a rich garlic-tomato sauce simmered with white wine, olive oil, herbs, and vegetables. The wine adds depth (not alcohol-forward), creating a glossy, restaurant-style pasta that’s rustic, comforting, and unmistakably Mediterranean. Perfect for a cozy dinner or impressive yet easy entertaining.
Ingredients (Serves 4)
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12 oz (340 g) pappardelle or fettuccine
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3 tbsp extra-virgin olive oil
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1 small onion, thinly sliced
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4 cloves garlic, minced
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½ tsp red chili flakes (adjust to taste)
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½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
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1 cup crushed tomatoes (or cherry tomatoes, crushed)
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1 tbsp tomato paste
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1 tsp dried oregano
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½ tsp dried basil or thyme
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Salt & black pepper, to taste
Optional Add-Ins (Very Italian)
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1 cup mushrooms, sliced
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½ cup bell peppers or zucchini, thinly sliced
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½ cup olives or capers
Finish
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¼ cup grated Parmesan or Pecorino Romano
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Fresh basil or parsley, chopped
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Extra olive oil for drizzling
Instructions
1. Cook the Pasta
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Bring salted water to a boil and cook pasta until al dente.
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Reserve ½ cup pasta water, then drain.
2. Build the Sauce
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Heat olive oil in a wide skillet over medium heat.
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Sauté onion until soft and lightly golden (4–5 minutes).
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Add garlic and chili flakes; cook 30 seconds.
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Pour in white wine and simmer 2–3 minutes until slightly reduced.
3. Add Tomatoes & Herbs
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Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
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Add vegetables if using. Simmer 6–8 minutes until glossy.
4. Toss the Pasta
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Add cooked pasta to the sauce.
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Splash in reserved pasta water as needed to loosen and coat noodles.
5. Finish
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Remove from heat, drizzle with olive oil, and sprinkle with cheese and herbs.
Serving Suggestions
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With a simple arugula salad and lemon vinaigrette
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Alongside grilled chicken, shrimp, or Italian sausage
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With crusty whole-grain bread (Mediterranean style)
Nutrition Highlights (Approx. per serving)
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Balanced carbs from pasta
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Healthy fats from olive oil
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Antioxidants from tomatoes, garlic, herbs
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Naturally dairy-light (cheese optional)
Q & A
Q: Does the alcohol cook off?
A: Yes. Most alcohol evaporates during simmering, leaving only flavor.
Q: Can I make it without wine?
A: Yes—use vegetable broth with a splash of lemon juice or balsamic.
Q: What protein works best?
A: Italian sausage, grilled chicken, shrimp, or white beans for a vegetarian option.
Q: Can I make it spicy?
A: Absolutely—add more chili flakes or a pinch of Calabrian chili.
Q: Is this freezer-friendly?
A: The sauce freezes well, but pasta is best cooked fresh.
