Italian-Style Drunken Noodles (Pasta alla Ubriaca)

A fun fusion dish that combines the spirit of Italian “pasta alla ubriaca” (drunken pasta) with the wide, flat noodles often found in Asian drunken noodle dishes. This is my interpretation of an Italian-inspired version.

Ingredients

• 400g wide pappardelle or tagliatelle pasta

• 3 tbsp olive oil

• 4 cloves garlic, thinly sliced

• 1 small red chili, chopped (or ½ tsp red pepper flakes)

• 200g pancetta or guanciale, diced

• 1 medium red onion, thinly sliced

• 1 cup dry red wine (Chianti or Sangiovese work well)

• 1 can (400g) crushed tomatoes

• ½ cup black olives, pitted and halved

• 2 tbsp capers, rinsed

• Fresh basil leaves, torn

• Grated Pecorino Romano or Parmesan cheese

• Salt and black pepper to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. Prepare the sauce: While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crisp (5-7 minutes). Remove with a slotted spoon, leaving fat in the pan.

3. Sauté aromatics: Add garlic, chili, and onion to the skillet. Cook until softened and fragrant (about 3-4 minutes).

4. Add wine: Pour in red wine and simmer until reduced by half (about 5 minutes).

5. Finish the sauce: Add crushed tomatoes, olives, and capers. Simmer for 10 minutes until slightly thickened. Stir in cooked pancetta.

6. Combine: Add drained pasta to the skillet with the sauce. Toss to combine, adding pasta water as needed to create a silky sauce that coats the noodles.

7. Serve: Divide among bowls, top with fresh basil and grated cheese. Season with black pepper.

Tips for Success

• The “drunken” name comes from the generous amount of wine in the sauce

• For a vegetarian version, omit pancetta and use 2 tbsp olive oil with ½ tsp smoked paprika

• Pair with the same wine you used in cooking for a perfect match

• The dish should be nicely “saucy” – don’t let it dry out

Enjoy your Italian twist on drunken noodles! The robust red wine sauce with salty pancetta and olives creates a wonderfully bold flavor that stands up to the wide pasta ribbons.