Save The first time I encountered this dish, I was honestly confused. Italian pasta with Asian flavors and wine? It sounded like a kitchen experiment gone wrong. Then I took a bite and understood the chaos completely. The soy sauce deepens the tomato, the wine adds sophistication, and somehow it all works together beautifully. Now it is the recipe I make when I want something unexpected but completely comforting.
I made this for a dinner party last fall when my friend Anna announced she was moving abroad. We were all feeling bittersweet and needed something distractingly delicious. The kitchen filled with this insane aroma of garlic, wine, and searing sausage. Everyone went quiet for the first five minutes of eating, which I have learned is the highest compliment possible.
Ingredients
- 12 ounces spaghetti or linguine: The long strands really hold onto that wine-infused sauce beautifully
- 2 tablespoons extra-virgin olive oil: Do not skimp here, this is the foundation that carries all the spices
- 1 small yellow onion, thinly sliced: The sweetness balances the soy sauce and red wine perfectly
- 4 garlic cloves, minced: Fresh garlic makes a huge difference in this fusion dish
- 1 teaspoon red pepper flakes: Adjust based on your spice tolerance, but heat is essential here
- 8 ounces Italian sausage OR shrimp: Sausage adds richness while shrimp keeps it lighter but still satisfying
- 1 pint cherry tomatoes, halved: They burst during cooking and create these little pockets of sweetness
- 2 tablespoons tomato paste: Concentrates the tomato flavor without making the sauce too heavy
- ½ cup dry red wine: Chianti or Sangiovese work best but any dry red wine will do
- 2 tablespoons soy sauce: The secret ingredient that gives this pasta its umami punch
- 1 tablespoon Worcestershire sauce: Adds another layer of savory complexity
- 1 teaspoon balsamic vinegar: Brightens everything and cuts through the richness
- ½ cup fresh basil leaves: Tear them by hand for a more rustic feel and better flavor release
- 2 tablespoons chopped fresh parsley: Adds freshness and a beautiful pop of green color
- ¼ cup grated Parmesan cheese: Salty, nutty finish that pulls all the flavors together
Instructions
- Cook the pasta to perfect al dente:
- Boil salted water and cook pasta until just barely tender, then reserve that starchy cooking water before draining
- Build the aromatic foundation:
- Heat olive oil in a large skillet and sauté sliced onions until they start to soften, then add garlic and red pepper flakes for just 30 seconds
- Brown your protein choice:
- Crumble in sausage and cook until browned through, or add shrimp and cook until pink and opaque on both sides
- Add tomatoes and paste:
- Stir in cherry tomatoes and tomato paste, letting them cook down until some tomatoes burst and release their juices
- Deglaze with red wine:
- Pour in the wine and scrape up all those browned bits from the bottom, letting it reduce until thickened
- Layer in the Asian flavors:
- Add soy sauce, Worcestershire, and balsamic vinegar, then taste and adjust with more red pepper flakes if needed
- Combine everything:
- Toss the drained pasta into the skillet, adding pasta water gradually until the sauce coats each strand perfectly
- Finish with fresh touches:
- Remove from heat and fold in basil, parsley, and Parmesan until the cheese melts into the sauce
Save This recipe has become my go-to for those nights when I want to experiment but also need something reliable. The first time I made it for my family, my dad took a skeptical bite and then immediately asked for seconds. That is when I knew this fusion was worth keeping around.
Choosing Your Protein
Italian sausage gives you that hearty, comfort-food vibe with fennel notes that play beautifully with the soy sauce. Shrimp turns it into something lighter and lets those wine flavors really shine. Both work wonderfully, so choose based on your mood and who you are feeding.
Wine Selection Tips
You want a dry red wine that you would actually drink, because the flavor really comes through. Chianti is classic here, but any medium-bodied red will work. Just skip anything too sweet or oaky, as those flavors will compete with everything else happening in the pan.
Making It Your Own
Once you have made this a few times, you will start noticing how flexible the framework really is. Swap in vegetables you love, adjust the heat level, play with different herbs. The core magic is that wine-soy-tomato base.
- Try adding sautéed mushrooms for a vegetarian version that still feels substantial
- A splash of cream at the end transforms it into something incredibly indulgent
- Extra fresh herbs never hurt anyone, so go heavy on the basil if you have it
Save Gather your favorite people, pour some wine, and enjoy the way this dish brings everyone to the table. That is what cooking is really about.
Recipe FAQ
- → Can this be adapted for vegetarian preferences?
Yes, absolutely. To make it vegetarian, simply omit the sausage or shrimp and instead use sautéed mushrooms, firm tofu, or a plant-based ground meat alternative. Ensure your Worcestershire sauce is vegetarian-friendly.
- → What type of pasta works best for this preparation?
Spaghetti or linguine are ideal choices, as their shape allows them to perfectly hold the rich sauce. You can use regular, gluten-free, or whole wheat varieties based on your dietary preferences.
- → How can I adjust the spice level of the dish?
To increase the heat, you can add more red pepper flakes or some fresh sliced chilies. For a milder dish, simply reduce the amount of red pepper flakes or omit them entirely, tailoring it to your palate.
- → Which red wine is recommended for the sauce?
A dry red wine such as Chianti or Sangiovese is highly recommended, as it beautifully complements the Italian flavors of the dish. If you prefer not to use alcohol, a good quality non-alcoholic red wine substitute or even vegetable broth with a splash of balsamic vinegar can be used.
- → Can parts of this meal be prepared in advance?
While best served fresh, you can certainly prep ingredients like chopping onions and mincing garlic ahead of time. The sauce itself can also be made a day in advance and gently reheated before being tossed with freshly cooked pasta. Leftovers store well, covered, in the refrigerator for up to 3 days.