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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Da Uzi
[email protected]I'm so glad I found this recipe! It's become a regular in my kitchen. The red wine sauce is so delicious and the pancetta adds a lovely salty flavor. I highly recommend this recipe.
Abdinoor Abdullahi
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly. The sauce is rich and flavorful, and the pancetta adds a nice crispy texture.
RJ Hridoy
[email protected]I've tried many red wine spaghetti recipes, but this one is by far the best. It's simple to make and the flavors are incredible.
Rema Walid
[email protected]This is my go-to recipe for red wine spaghetti. It's always a hit with my family and friends.
Kamal Saru
[email protected]Love this recipe! It's so easy to make and always a crowd-pleaser.
Nambowa Shakira
[email protected]This recipe is amazing! I've made it several times and it always turns out perfect.
Jay Lefebvre
[email protected]One star. Would not recommend.
Daphine Njeri
[email protected]Worst recipe ever!
Kayolene Pitt
[email protected]This recipe was a disaster! The sauce never thickened, and the pancetta was tough and chewy. I ended up throwing the whole thing out.
Juanita Munoz
[email protected]This dish was a bit bland. I think it needed more garlic and maybe some red pepper flakes. Overall, it was still a good meal, but I'll definitely be tweaking the recipe next time.
Professor Dhanji
[email protected]The sauce was a bit too thin for my liking, but the flavor was spot on. I'll definitely be making this again, but I'll try adding a bit of cornstarch or flour to thicken the sauce.
sir zombie
[email protected]This dish was a bit too salty for my taste, but overall it was still good. I think next time I'll use less pancetta or maybe even omit it altogether.
Kevin Hill
[email protected]Excellent recipe! I used a blend of red wines and it gave the sauce a really nice complexity. The pancetta was crispy and flavorful. I served it with a side of garlic bread and it was a hit!
Hasnat Malik
[email protected]Followed the recipe exactly and it turned out great! The sauce was flavorful and the pancetta added a nice touch of saltiness. Will definitely be making this again.
Pahlawan parata
[email protected]This dish was easy to make and absolutely delicious. I used a dry red wine, and it gave the sauce a lovely depth of flavor. I also added a bit of chopped parsley at the end, which really brightened up the dish.
Regina Nwachukwu
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of pancetta, but I'm so glad I did! The pancetta added a wonderful smokiness to the dish, and the red wine sauce was simply divine. I served it with a side of roasted vegetables, and
Bobita Bobi
[email protected]This red wine spaghetti with pancetta was an absolute delight! The flavors were rich and complex, and the pasta was cooked to perfection. I will definitely be making this dish again.