Drunken Bites Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 2 cups ditalini and cook until just shy of al dente (about 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Toss with oil

Return drained pasta to the pot, toss with 1 tablespoon olive oil to prevent sticking and keep warm while you finish the sauce.

Sauté aromatics

In a wide skillet over medium heat, warm 2 tbs olive oil and 1 tbs butter until butter melts. Add 1/2 cup finely chopped onion and sauté until translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Deglaze with wine

Pour in 1/2 cup dry red wine, increase heat to medium-high, and simmer 2–3 minutes to reduce slightly and burn off alcohol. Scrape any browned bits from the pan.

Build the sauce

Stir in 1 cup crushed tomatoes and 1 tbs tomato paste until combined. Add 1/2 cup stock, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Bring to a gentle simmer and cook 6–8 minutes until flavors meld and sauce thickens slightly.

Finish sauce

Stir in 2 tbs chopped fresh basil. Taste and adjust seasoning. If sauce seems too thick, add up to 1/4 cup reserved pasta water to reach a loose, clingy consistency suitable for coating pasta.

Combine with pasta

Add the warm ditalini to the skillet with the drunken sauce. Toss thoroughly to coat. If needed, add a splash of the reserved pasta water to loosen. Stir in 1.5 cups shredded mozzarella until it begins to melt and bind the mixture (reserve 1/2 cup mozzarella if using extra on top).

Prepare topping

In a small bowl, combine 1 cup Italian-style breadcrumbs, 1/4 cup grated Parmesan, 2 tbs melted butter, 1 tbs chopped parsley, and 1/2 tsp lemon zest (if using). Mix until evenly moistened.

Toast breadcrumbs (optional)

For extra crunch and flavor, toast the breadcrumb mixture in a small skillet over medium heat for 3–4 minutes, stirring, until golden and fragrant. Remove from heat and set aside.

Preheat the broiler (or oven to 425°F/220°C) if you want a browned top. Transfer the sauced ditalini to a shallow, ovenproof baking dish or keep in the skillet if ovenproof. Smooth the top.

Sprinkle the reserved 1/2 cup shredded mozzarella evenly over the pasta, then evenly distribute the breadcrumb topping on top.

Place under the broiler 2–4 minutes until the cheese is bubbly and the breadcrumbs are golden — watch carefully to prevent burning. Alternatively, bake at 425°F for 8–10 minutes.

Remove from oven, let rest 3 minutes. Drizzle with the remaining 1 tablespoon olive oil and garnish with extra chopped basil or parsley if desired. Serve hot.