Pasta with spicy sausage or shrimp, sweet tomatoes, garlic, and onion in a bold Chianti tomato sauce finished with fresh basil and Parmesan.
# What You'll Need:
→ Pasta
01 - 12 ounces spaghetti or linguine
→ Sauce and Proteins
02 - 2 tablespoons extra-virgin olive oil
03 - 1 small yellow onion, thinly sliced
04 - 4 garlic cloves, minced
05 - 1 teaspoon red pepper flakes
06 - 8 ounces Italian sausage or peeled shrimp
→ Vegetables and Aromatics
07 - 1 pint cherry tomatoes, halved
08 - 2 tablespoons tomato paste
→ Liquids and Seasonings
09 - ½ cup dry red wine
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar
→ Fresh Herbs and Cheese
13 - ½ cup fresh basil leaves, roughly torn
14 - 2 tablespoons chopped fresh parsley
15 - ¼ cup grated Parmesan cheese, plus extra for serving
→ Finishing
16 - Salt and freshly ground black pepper to taste
17 - Optional: extra basil leaves, sliced red chili, lemon wedges
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain and set aside.
02 - Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan evenly.
03 - Add onion and sauté for 2 to 3 minutes until softened. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
04 - Add sausage or shrimp to the skillet. For sausage: cook 5 to 7 minutes, breaking into pieces, until browned and cooked through. For shrimp: cook 2 to 3 minutes per side until pink and opaque.
05 - Stir in cherry tomatoes and tomato paste. Cook 2 minutes, gently mashing some tomatoes to release their juices.
06 - Pour in red wine to deglaze the pan, scraping up any browned bits. Simmer 2 to 3 minutes until reduced by about half.
07 - Add soy sauce, Worcestershire sauce, and balsamic vinegar. Stir to combine. Taste and adjust seasoning with salt, pepper, or additional red pepper flakes as desired.
08 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a few tablespoons at a time until sauce clings to noodles.
09 - Remove from heat. Stir in basil, parsley, and Parmesan until melted and evenly incorporated.
10 - Divide pasta among bowls. Garnish with extra basil, Parmesan, sliced chili if desired, and a lemon wedge for brightness.
