Save Pin One weeknight I had leftover Chianti and a craving for something bold but comforting. I dumped pasta, sausage, and tomatoes into a skillet, splashed in the wine, and watched it bubble into something unexpectedly gorgeous. The kitchen smelled like an Italian trattoria collided with a spicy noodle bar. That messy experiment became this recipe, and now it's my favorite way to use up red wine without pouring it into a glass first.
I first made this for friends who showed up hungry and skeptical about fusion pasta. They watched me toss soy sauce into a skillet already bubbling with Chianti and garlic, eyebrows raised. By the time I plated it with torn basil and Parmesan, they were silent, twirling forks. One of them still texts me for the recipe every few months, which feels like the best compliment a home cook can get.
Ingredients
- Spaghetti or linguine: Use whatever long pasta you love, regular or gluten-free, just cook it one minute shy of perfect so it finishes in the sauce.
- Extra-virgin olive oil: This is your flavor foundation, so reach for something fruity and good enough to drizzle on bread.
- Yellow onion: Slice it thin so it melts into the sauce, adding sweetness that balances the wine and spice.
- Garlic cloves: Mince them fresh and add them at the last second to keep their bite sharp and aromatic.
- Red pepper flakes: Start with a teaspoon and taste as you go, because heat builds fast in a small skillet.
- Italian sausage or shrimp: Sausage brings smoky richness, shrimp offers delicate sweetness, both work beautifully depending on your mood.
- Cherry tomatoes: Halve them so they burst and bleed into the sauce, creating pockets of jammy sweetness.
- Tomato paste: Two tablespoons deepen the color and add umami depth that makes the sauce taste like it simmered for hours.
- Dry red wine: Chianti or Sangiovese are classic, but any dry red you would drink works, just skip the cooking wine aisle.
- Soy sauce: This sneaky ingredient adds salty complexity and ties the fusion flavors together without tasting obviously Asian.
- Worcestershire sauce: A tablespoon brings tangy fermented magic that rounds out the sauce in a way you will taste but not quite name.
- Balsamic vinegar: Just a teaspoon brightens the whole dish and cuts through the richness with a hint of sweet acidity.
- Fresh basil: Tear it roughly and stir it in at the end so it stays bright green and perfumes every bite.
- Fresh parsley: Chopped parsley adds a grassy freshness that balances the heavier flavors.
- Parmesan cheese: Grate it yourself for the best melt and nutty finish, and do not skimp on the extra for serving.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until just al dente, then save a cup of that starchy water before draining. That liquid is your secret weapon for a silky sauce later.
- Heat the skillet:
- Set a large skillet over medium-high heat, add the olive oil, and let it shimmer. You want the pan hot enough to sizzle when the onion hits it.
- Soften the aromatics:
- Toss in the sliced onion and sauté for 2 to 3 minutes until it turns translucent and sweet. Stir in the garlic and red pepper flakes, cooking for just 30 seconds until the kitchen smells like heaven.
- Brown the protein:
- Add your crumbled sausage or shrimp to the skillet. For sausage, break it into bite-sized pieces and cook 5 to 7 minutes until browned and cooked through. For shrimp, cook 2 to 3 minutes per side until pink and opaque.
- Build the tomato base:
- Stir in the halved cherry tomatoes and tomato paste, cooking for 2 minutes while gently mashing some tomatoes with your spoon. Watch them release their juices and mingle with the oil and spices.
- Deglaze with wine:
- Pour in the red wine and scrape up all those browned bits stuck to the pan, then let it simmer for 2 to 3 minutes until reduced by half. The alcohol will cook off, leaving behind bold, fruity depth.
- Season the sauce:
- Add the soy sauce, Worcestershire sauce, and balsamic vinegar, stirring to combine. Taste and adjust with salt, pepper, or more red pepper flakes until it sings.
- Toss the pasta:
- Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a few tablespoons at a time. The starch will help the sauce cling to every noodle like a glossy hug.
- Finish with freshness:
- Remove the skillet from heat and stir in the torn basil, chopped parsley, and grated Parmesan. Toss until the cheese melts and everything looks silky and irresistible.
- Serve and garnish:
- Divide the pasta among bowls and top with extra basil, Parmesan, sliced chili if you like heat, and a lemon wedge for brightness. Serve immediately while it is still steaming.
Save Pin The first time I plated this dish, I drizzled extra Parmesan over the top and watched it melt into the noodles like snow. My partner took one bite, paused, and said it tasted like vacation in a bowl. Now every time I make it, we pour the rest of the Chianti into glasses and pretend we are somewhere cobblestoned and far away, even if it is just a Tuesday night at home.
Make It Your Own
This recipe loves improvisation. I have swapped in thick slices of portobello mushroom when I wanted it vegetarian, and they soaked up the wine sauce like little savory sponges. Sometimes I use whole wheat pasta for extra nuttiness, or toss in a handful of spinach at the end for color. The core flavors are forgiving, so trust your instincts and use what you have on hand.
Storing and Reheating
Leftovers keep covered in the fridge for up to three days, though the pasta will absorb some sauce as it sits. When you reheat, add a splash of water or a glug of red wine to the skillet and warm it gently over medium heat, tossing until it loosens up. The flavors actually deepen overnight, so do not be surprised if day-two pasta tastes even better than the original batch.
Serving Suggestions
I like to serve this with a simple arugula salad dressed in lemon and olive oil, something peppery and bright to cut the richness. Crusty bread for mopping up extra sauce is non-negotiable, and a glass of the same Chianti you cooked with ties the whole meal together. If you are feeding a crowd, double the recipe and watch it disappear faster than you expected.
- Pair with a crisp green salad and garlic bread for a complete Italian-inspired feast.
- Serve alongside roasted vegetables like zucchini or bell peppers for extra color and nutrition.
- Pour the same wine you used in the sauce to echo the flavors on the plate and in the glass.
Save Pin This dish has a way of turning an ordinary evening into something worth remembering. I hope it fills your kitchen with the same sizzle and warmth it brought to mine.
Questions & Answers
- → Can I substitute the Chianti wine with another variety?
Yes, any dry red wine works well. Try Sangiovese, Merlot, or Cabernet Sauvignon. Avoid sweet wines, as they'll alter the savory balance of the sauce.
- → How do I make this vegetarian?
Omit the sausage and shrimp, and use sautéed mushrooms, marinated tofu, or roasted vegetables instead. The wine sauce and tomatoes provide plenty of flavor without meat.
- → What pasta shapes work best for this dish?
Spaghetti and linguine are ideal because they coat well with the sauce. Fettuccine, pappardelle, or even penne also work nicely. Use gluten-free or whole wheat pasta as needed.
- → Can I prepare this ahead of time?
You can prep ingredients in advance, but it's best cooked fresh. Leftovers keep refrigerated for up to 3 days; reheat gently with a splash of water or wine to refresh the sauce.
- → How spicy is this dish?
The heat level is moderate with 1 teaspoon red pepper flakes. Adjust to taste—use less for mild heat, more for bold spice, or add fresh sliced chilies for extra kick.
- → Why add soy sauce to Italian pasta?
Soy sauce adds umami depth and a subtle savory note that complements the wine and tomatoes. It's part of the fusion element that makes this dish unique and richly flavored.