Italian Drunken Noodles – Don’t LOSE This Recipe!

Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine (or preferred pasta) according to the package instructions, until al dente. Drain and set aside, reserving a little pasta water for later.
Make the sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it. Add the red pepper flakes, oregano, basil, salt, and black pepper, stirring well.
Add the tomatoes and wine: Pour in the crushed tomatoes, white wine, balsamic vinegar, and soy sauce. Stir to combine. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Balance the sauce: Taste the sauce and add honey or maple syrup to balance the acidity from the tomatoes and balsamic vinegar. If you prefer a creamier sauce, add the heavy cream and stir to incorporate.
Combine the noodles and sauce: Add the cooked pasta to the skillet, tossing it in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up. Stir in the sun-dried tomatoes and chopped fresh basil, letting the pasta soak up the flavors.
Serve: Transfer the noodles to serving plates and garnish with freshly grated Parmesan cheese and additional fresh basil. Serve immediately while hot.
Serving and Storage Tips: