Description

Savor the delightful combination of red wine and pancetta in this bucatini dish. Perfect for a cozy dinner, it’s simple to prepare yet packed with irresistible flavors making it an ideal homemade meal.

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

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Instructions

Heat a large pot over medium heat and add the pancetta. Cook until crispy, then remove with a slotted spoon to drain on paper towels.
Add 1 tablespoon of butter to the pot and keep it over medium heat. Stir in garlic and red pepper flakes with a pinch of salt and pepper. Cook until fragrant and golden, about 2 to 3 minutes.
Pour in the red wine and bring to a boil. Cook uncovered, stirring occasionally, until it reduces by ½ to ⅔, about 20 minutes.
While the wine reduces, bring a pot of salted water to a boil and cook the bucatini until very al dente, about 9 to 10 minutes. Transfer the bucatini to the pot with red wine.
Add the remaining butter and toss the pasta in the sauce for another 2 to 3 minutes, allowing the sauce to thicken and the noodles to soak it up. Stir in the pancetta.
Serve topped with parmesan and herbs.

Notes

Feel free to adjust the amount of crushed red pepper flakes to your heat preference.
For a vegetarian option, swap pancetta for mushrooms or additional vegetables.
Serve immediately after preparing for the best flavor and texture.

Nutrition

Serving Size: 1 serving
Calories: 679
Sugar: 3g
Sodium: 850mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 76g
Fiber: 3g
Protein: 18g
Cholesterol: 68mg