Description
This Red Wine Bucatini with Pancetta offers irresistibly rich flavors and simple preparation, making it an ideal choice for a quick and hearty dinner that everyone will love.
Ingredients
Scale
- 4 ounces diced pancetta
- 1 tablespoon unsalted butter
- 6 garlic cloves, minced or pressed
- ¼ teaspoon crushed red pepper flakes
- pinch of salt and pepper
- 1 (750ml) bottle red wine, such as cabernet or pinot noir
- 1 pound bucatini pasta
- 4 tablespoons unsalted butter
- 2 ounces freshly grated parmesan cheese
- chopped fresh parsley and basil for topping
Instructions
- Heat a large pot over medium heat and add the pancetta. Cook until crispy and remove with a slotted spoon to drain excess grease.
- Add 1 tablespoon of butter to the pot and keep over medium heat. Add garlic and red pepper flakes with a pinch of salt and pepper. Cook until garlic is fragrant and golden, about 2 to 3 minutes.
- Pour in the red wine and bring to a boil. Cook uncovered, stirring occasionally, until reduced by half to two-thirds, about 20 minutes.
- While the wine is boiling, bring a pot of salted water to a boil and cook the bucatini until very al dente, about 9 to 10 minutes. Transfer the pasta to the pot with the red wine.
- Add the remaining butter to the pot with the pasta. Toss well and cook for another 2 to 3 minutes until the sauce thickens and the noodles absorb it. Stir in the pancetta.
- Serve the pasta topped with parmesan and fresh herbs.
Notes
For added depth of flavor, consider using smoked pancetta.
Fresh herbs like basil and parsley enhance the presentation and flavor of the dish.
Adjust the level of red pepper flakes based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg