Combine
Return cooked sausage to the sauce. Add drained pasta and toss to coat, adding reserved pasta water a little at a time if sauce seems too thick.
Finish
Remove from heat. Stir in fresh basil and grated cheese. Taste and adjust seasoning.
Serve
Garnish with extra basil and a drizzle of olive oil. Serve immediately with more red pepper flakes on the side.
Why “Drunken”?
The name plays on two ideas:
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Thai inspiration – “Drunken noodles” traditionally include lots of basil and chili.
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Italian twist – A generous splash of red wine in the sauce adds depth and a tipsy flair.
