Red Wine Bucatini with Pancetta is the kind of dish that wraps you in comfort with each luscious bite. With its combination of al dente pasta coated in a rich, velvety red wine sauce and enhanced by the crispy, savory pancetta, it’s a guaranteed crowd-pleaser. This recipe is an excellent option for a cozy dinner at home or impressing guests during a small gathering. There’s something so satisfying about twirling that long, thick bucatini around your fork, as the sauce clings to it beautifully, creating an utterly delightful dining experience.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Red Wine Bucatini with Pancetta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Red Wine Bucatini with Pancetta

My first encounter with Red Wine Bucatini with Pancetta was during a dinner party at a friend’s house. The aroma filled the air, and the vibrant color of the dish was simply mesmerizing. After that night, I decided that I needed to add this wonderful recipe to my own kitchen repertoire. Easy enough for a weeknight meal but impressive enough for a special occasion, this pasta dish boasts bold flavors and simple ingredients that you probably already have. I can’t wait for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: Prepping and cooking takes just about 60 minutes.
Irresistible Flavor: The depth of the red wine combined with the savory pancetta is mouthwateringly good.
Eye-Catching Appeal: The deep ruby hue from the wine makes this dish a showstopper.
Flexible Serving: Perfect for a romantic dinner, family meal, or impressing friends at a gathering.
Diet-Friendly Options: Could be adapted for gluten-free pasta for those with dietary restrictions.

Ingredients You’ll Need

4 ounces diced pancetta: This adds a savory, smoky flavor that perfectly complements the wine. You can substitute with diced bacon, but the taste will vary slightly.
1 tablespoon unsalted butter: Used to sauté the garlic and enhance flavors. Use unsalted butter for better control over the dish’s saltiness.
6 garlic cloves, minced or pressed: Fresh garlic provides a fragrant and aromatic base that elevates the dish. Feel free to adjust to your personal taste.
¼ teaspoon crushed red pepper flakes: This adds a subtle kick that beautifully balances the richness of the dish. Adjust the amount based on your spice tolerance.
Pinch of salt and pepper: Essential for seasoning; remember to taste as you cook!
1 (750ml) bottle red wine, such as cabernet or pinot noir: A good quality wine contributes tremendously to the flavor. Opt for something you would enjoy drinking, as its profile will shine through.
1 pound bucatini pasta: The star of the dish! Bucatini is ideal for soaking up the sauce, but you can substitute with spaghetti if needed.
4 tablespoons unsalted butter: Added at the end, it creates a silken texture in the sauce.
2 ounces freshly grated parmesan cheese: For a hint of nutty creaminess. Grate it fresh for the best flavor.
Chopped fresh parsley and basil for topping: These herbs add a pop of color and freshness, enhancing the flavors.

How to Make Red Wine Bucatini with Pancetta

Cook Pancetta: Heat a large pot over medium heat and add the 4 ounces of diced pancetta. Cook until crispy and the fat has been rendered, about 5 to 7 minutes. Use a slotted spoon to remove it and place it on a paper towel to drain any excess grease. The pancetta should be golden and not chewy!

Sauté Garlic: In the same pot, lower the heat slightly and add 1 tablespoon of unsalted butter. Add in the 6 minced garlic cloves along with ¼ teaspoon crushed red pepper flakes and a pinch of salt and pepper. Stir often for about 2 to 3 minutes until the garlic is fragrant and slightly golden, taking care not to burn it.

Reduce Wine: Pour in the entire 750ml bottle of red wine (like cabernet or pinot noir) and increase the heat to bring it to a boil. Allow it to cook uncovered, stirring occasionally, until the wine reduces by about half to two-thirds—this will take approximately 20 minutes and will concentrate the flavors beautifully.

Cook Bucatini: While the wine is reducing, bring a pot of salted water to a boil. Add the 1 pound of bucatini and cook until very al dente, about 9 to 10 minutes. You want it to have a little bite before adding it to the sauce, so check for doneness a minute or two early.

Combine Pasta and Sauce: Once the bucatini is cooked, drain it briefly and transfer it directly into the pot with the red wine sauce. Add the remaining 4 tablespoons of unsalted butter and toss everything together. Cook for another 2 to 3 minutes, allowing the pasta to soak up that luscious sauce, making sure it thickens.

Finish and Serve: Toss in the crispy pancetta and mix well. Serve hot, topped with 2 ounces of freshly grated parmesan cheese and a sprinkle of chopped parsley and basil for freshness. Present this charming dish at the table and watch your guests dig in!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours or in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months. When reheating, pop it in the microwave for about 2-3 minutes or warm it gently on the stovetop over low heat. Keep in mind that the texture may change slightly; if you find it’s gotten a bit thick, add a splash of water or more wine to refresh the sauce.

Chef’s Helpful Tips

Avoid overcooking the pasta; it should be very al dente to achieve the best texture once mixed with sauce.
If you’re using gluten-free bucatini, adjust the cooking time as they may vary from traditional pasta.
Take your time reducing the wine; this step is crucial for the robust flavor.
Consider adding a little more butter at the end for extra richness if you’re feeling indulgent.
Experiment with fresh herbs like thyme or oregano for added depth, if you want to switch things up.
This dish can be prepared ahead of time; just store it in the fridge and reheat before serving.

Red Wine Bucatini with Pancetta is genuinely a dish worth trying. The balance of flavors, the texture of the bucatini, and the aromatic garlic and herbs come together to create a memorable meal. Don’t hesitate to switch things around or add your personal touches! Enjoy it with your favorite loved ones, make it a weekly family staple, or serve it up to impress at your next dinner party. Whatever the occasion, this dish will surely become a favorite.

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While bucatini is preferred for its texture and shape, you can substitute it with spaghetti or fettuccine if that’s what you have on hand. Just make sure to adjust the cooking time accordingly.

What can I do if the sauce is too thick?

If you find the sauce has thickened too much during cooking or reheating, simply add a splash of warm water or additional red wine to loosen it up. Stir it well until you reach your desired consistency.

Is it possible to make this dish vegetarian?

Yes! You can easily swap the pancetta for sautéed mushrooms or a mix of your favorite vegetables to retain a savory quality. Additionally, use vegetable broth instead of wine to keep the depth of flavor.

Can I add more vegetables to this recipe?

Definitely! Feel free to enhance the dish with sautéed spinach, cherry tomatoes, or bell peppers. This not only adds color but also increases the nutritional value, making it even more delightful!