Here’s a flavorful recipe for Italian Drunken Noodles, which is a fun Italian twist on the classic Thai “Pad Kee Mao”—using Italian ingredients and pasta instead of rice noodles.
Ingredients (Serves 2–3)
- 8 oz (225 g) spaghetti or fettuccine
- 2–3 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 lb (450 g) Italian sausage or chicken, sliced or crumbled
- ¼ cup dry white wine (or chicken/vegetable broth if preferred)
- 2–3 tbsp soy sauce or Tamari (for a salty umami kick)
- ½ tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh basil or parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Cook pasta:
- Boil pasta according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water.
- Cook the protein:
- Heat olive oil in a large skillet over medium-high heat.
- Add sausage or chicken, cook until browned and fully cooked. Remove and set aside.
- Sauté vegetables:
- In the same skillet, add a little more oil if needed. Sauté garlic and onions for 1–2 minutes.
- Add bell peppers, mushrooms, and cherry tomatoes. Cook 4–5 minutes until tender but still crisp.
- Deglaze with wine:
- Pour in white wine (or broth) to deglaze the pan, scraping up any browned bits. Simmer 1–2 minutes.
- Combine everything:
- Return the cooked sausage/chicken to the skillet.
- Add pasta and soy sauce, tossing to coat. If too dry, add a splash of reserved pasta water.
- Season with red pepper flakes, salt, and pepper.
- Serve:
- Garnish with chopped basil or parsley and a sprinkle of Parmesan. Serve hot.
💡 Tips:
- For a richer flavor, use a mixture of sausage and mushrooms with a touch of butter.
- Adjust the soy sauce to balance saltiness—it adds a “drunken noodle” umami twist without making it Asian-style.
- You can swap vegetables based on what you have: zucchini, spinach, or asparagus work well.
If you want, I can also give a “quick one-pan Italian drunken noodles” version that cooks in under 20 minutes and keeps the sauce extra saucy and flavorful.
Do you want me to provide that version?
