Red Wine Bucatini with Pancetta and Parmesan
User Reviews
5.0
141 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Red Wine Bucatini with Pancetta and Parmesan
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This red wine pasta is an easy, flavorful dinner! Red wine cooked down with garlic and butter until sauce-like. Throw in noodles and you have dinner!
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Ingredients
- 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
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Instructions
- Heat a large pot over medium heat and add the pancetta. Cook until the pancetta is crispy and the fat has been rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain any excess grease.
- Add the 1 tablespoon of butter to the pot and keep it over medium heat. Add in the garlic and pepper flakes with a pinch of salt and pepper. Cook, stirring often, until the garlic is fragrant and slightly golden, about 2 to 3 minutes. Pour in the red wine and bring it to a book. Cook uncovered, stirring occasionally, until the wine reduces by ½ to ⅔ - this will take about 20 minutes.
- While the red wine is boiling, bring a pot of salted water to a boil and cook the bucatini. Cook it until it’s very al dente - about 9 to 10 minutes - then transfer it to the red wine in the pot.
- Add the butter to the pot with the pasta as well. Toss the pasta in the red wine sauce and cook it for another 2 to 3 minutes - the sauce will thicken and the noodles will soak it up. Toss in the pancetta.
- Serve the pasta and top with the parmesan and herbs.
Notes
- slightly adapted from bon appetit
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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