RED WINE SPAGHETTI WITH PANCETTA
An easy pasta, and a good one for every cook's repertoire, this dish - known as "drunken" pasta, spaghetti ubriachi (or all'ubriaco) or pasta alla chiantigiana - requires few ingredients: red wine, onions, olive oil and grated pecorino. It can be made without meat, but usually it contains a small amount of pancetta, guanciale or Italian sausage. Well-seasoned and hearty, red wine spaghetti makes a fine impromptu meal.
Provided by David Tanis
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put a large pot of well-salted water over high heat and bring to a boil. Add 1 cup wine and turn heat to low.
- Heat olive oil in a wide skillet over medium. Add pancetta to pan and let sizzle for 2 or 3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
- Raise heat slightly and add onion. Season with salt and pepper and stir to coat. Continue to cook, stirring, until softened, about 5 to 7 minutes.
- Add garlic, red-pepper flakes and tomato paste, and stir to distribute. Add bay leaf and all the remaining red wine and turn flame to high. Let wine reduce rapidly by half, about 10 minutes. Turn off heat.
- Bring pasta water back to a boil, add pasta and cook for about 2 to 3 minutes less than the package directions advise - that is, keep the pasta quite firm and underdone. It will finish cooking in the sauce.
- Reserve 1 cup pasta cooking water, and drain the pasta. Add pasta to the red wine mixture in the skillet and turn heat to medium-high. Let pasta wilt into the sauce and continue cooking, stirring, as pasta absorbs the sauce. The spaghetti should be correctly al dente within a few minutes and the sauce should coat the pasta. Add a little pasta cooking water if sauce gets too thick.
- Stir in the reserved pancetta, the butter and half the grated cheese and toss well. Taste a noodle, and add a sprinkling of salt to the pan if necessary. Toss once more and transfer to a warm serving dish. Garnish with basil leaves and pass remaining cheese at the table.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 26 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 655 milligrams, Sugar 4 grams, TransFat 0 grams
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todd Durand
[email protected]This recipe was easy to follow and the dish turned out great!
Sajed Sajed Sajed Sajed
[email protected]I'm not a big fan of red wine, but this dish was surprisingly good.
Allison Scott
[email protected]This dish was a bit too rich for me.
Denethia Bennett
[email protected]I love this recipe!
Atsede Asefa
[email protected]This dish was a bit bland for my taste.
Erick Martinez
[email protected]Delicious!
Kara Wilson
[email protected]This recipe was easy to follow and the dish turned out great!
Mera Mera
[email protected]I'm not a big fan of red wine, but this dish was surprisingly good.
Elizabeth Hammond
[email protected]This dish was a bit too rich for me, but my husband loved it.
Arica Simmson
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Mourad Sheriff
[email protected]This dish was a bit bland for my taste, but it was still good.
steve griffiths
[email protected]Delicious! I made this dish for my friends and they all loved it.
Donna Sherk
[email protected]This recipe was easy to follow and the dish turned out great! I will definitely be making this again.
Sara Jabeen
[email protected]I'm not a big fan of red wine, but this dish was surprisingly good. The sauce was very flavorful and the pancetta added a nice salty touch.
Prayash Shrestha
[email protected]This dish was a bit too rich for my taste, but my husband loved it. I think I'll try making it again with a lighter red wine.
Ahmad Qanit
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a few extra vegetables, like mushrooms or zucchini, to make it a complete meal.
Courtney Moore
[email protected]This recipe is a keeper! The red wine sauce is so flavorful and the pancetta adds a nice crunch. I served it with a side of garlic bread and it was a perfect meal.
Kadhurshan NK
[email protected]I made this dish last night and it was delicious! The sauce was easy to make and the spaghetti cooked perfectly. I will definitely be making this again.
Santo Vai
[email protected]This recipe was a hit with my family! The red wine sauce was rich and flavorful, and the pancetta added a nice salty touch. I will definitely be making this again.