Italian Drunk Noodles, also known as “Spaghetti All’Ubriaco” or “Drunken Spaghetti,” are a fun mix of traditional Italian flavors and a bit of Asian touch. This dish is from beautiful places in Italy and has been there for many years.

The title “Drunken Noodles” is derived from cooking spaghetti in wine — which makes its taste stronger than regular spaghetti. As a result this way is unique among others not only because it smells good but also because it tastes delicious; so much so that once you take a bite, you cannot stop!

Typically the recipe consists al dente cooked spaghetti noodles in hearty broth infused with red or white wine, garlic cloves minced very small sized together some fresh herb like parsley cilantro basil thyme oregano rosemary sage tarragon etc., tomatoes diced small size bell pepper sliced thin green yellow orange red colors found at grocery stores work equally well mushrooms sliced canned/jarred fresh products either would do this time too) plus Italian sausage sweet/spicy mild hot combinations or seafood shrimps prawns scallops clams mussels being most popular options among chefs who like to play around when cooking.

The Italian Drunken Noodles are loved for their versatility – so many different variations can be made to suit individual tastes and dietary requirements. It is a dish that can be prepared as a comforting weeknight meal or presented as an impressive centerpiece at gatherings, and it never fails to delight with its irresistible appeal and unbeatable taste. Every mouthful of these noodles takes you on a journey through the flavours of Italy.

Ingredients:

  12 oz (340g) spaghetti

  1/4 cup olive oil

  4 cloves garlic, minced

1/2 cup of dry white wine (e.g. 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 fourth of a cup of basil leaves, chopped.

Instructions:

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