Bring a large pot of salted water to a boil over high heat. Once boiling, add your spaghetti or fettuccine noodles and cook them until al dente, about 8–10 minutes. Drain the noodles in a colander and set them aside.

In a large skillet, warm 2 tablespoons of olive oil over medium heat. Once hot, add the minced garlic and finely chopped onion, and sauté for 2–3 minutes until the onion turns translucent.

Stir in the sliced red and yellow bell peppers along with the zucchini in the skillet. Cook these veggies for about 5 minutes until they become tender-crisp.

Add the halved cherry tomatoes, red pepper flakes, black pepper, and salt into the skillet. Stir everything together and let it cook for another 2 minutes.

Pour in the chicken or vegetable broth, white wine, soy sauce, and balsamic vinegar into the skillet. Bring the mixture to a simmer and let it cook for 5–7 minutes.

Once the sauce is ready, gently toss the drained noodles into the skillet, making sure every strand is well coated. Heat everything through for an additional 2–3 minutes.

Remove the skillet from the heat, and stir in the freshly chopped basil. Allow it to mingle with the warm noodles and sauce for a minute.

Plate your Italian Drunken Noodles hot, garnishing each serving with a sprinkle of grated Parmesan cheese. Serve immediately with a side of crusty bread or a crisp salad.