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Red Wine Bucatini with Pancetta and Parmesan

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the pasta and top with the parmesan and herbs.

Notes

  • slightly adapted from bon appetit