RED WINE PASTA
Whether you're cooking for date night or game night, a recipe that is easy to prepare but leaves an impression is the way to go. This dish-which in Italy is known as spaghetti all'ubriaco or "drunken" pasta, combines thin strands of spaghetti with a reduced red wine-shallot sauce. Studded with bits of salty pancetta and sprinkled with Pecorino Romano cheese, it's a thirty-minute meal that is perfect for serving alongside slices of good crusty bread and a green salad.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Heat oil in a large straight-sided skillet over medium. Add pancetta and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Add shallot, garlic, and red pepper flakes to pan; season with salt. Cook over medium heat, stirring occasionally, until soft and translucent, 2 to 3 minutes. Carefully add red wine; increase heat to medium-high and bring to a boil. Boil 2 minutes.
- Meanwhile, cook pasta in a large pot of generously salted boiling water for 4 minutes. Drain, reserving 1 cup pasta water. Add pasta to pot with red wine; cook, stirring occasionally, until pasta is bright red and al dente and most of wine has been absorbed, 4 to 6 minutes. Stir in cheese and pancetta. Stir in pasta water as needed to loosen sauce. Serve with more cheese, parsley, and red pepper flakes.
TAGLIATELLE WITH MUSHROOMS IN RED WINE
This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
- Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
- Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams
RED WINE SPAGHETTI RECIPE BY TASTY
Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley
Provided by Tasty
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Measure ¼ cup (60 ml) of wine and set aside.
- Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
- Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
- Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
- In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
- Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
- Add the butter and stir until it melts into the pasta.
- Add salt and pepper, parmesan, and parsley. Stir to combine.
- Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 86 grams, Fat 20 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams
PASTA WITH PANCETTA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
- Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
TOMATO PASTA SAUCE WITH PANCETTA AND RED WINE
Dried chilies add spice to this pancetta and red wine pasta sauce. Remember the alcohol cooks out of the sauce so it is still perfectly acceptable to serve to kids!
Provided by English_Rose
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan and fry the pancetta with the dried chilies until crisp.
- Pour in the red wine and reduce by half, before stirring in the tomato sauce and oregano.
- Season to taste, simmer for 5 minutes and serve with penne and grated Parmesan.
Nutrition Facts :
More about "red wine spaghetti with pancetta recipes"
RED WINE PASTA - RED WINE BUCATINI WITH PANCETTA AND …
From howsweeteats.com
5/5 (39)Category Main CourseCuisine AmericanTotal Time 45 mins
- 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.
RED WINE SPAGHETTI RECIPE | BON APPéTIT
From bonappetit.com
4/5 (58)Estimated Reading Time 5 minsServings 8
- Combine garlic and 3 Tbsp. oil in a small bowl. Heat a large Dutch oven or other heavy pot over medium; pour in garlic and oil. Add red pepper flakes and 2 Tbsp. butter; cook, stirring occasionally, until garlic is very fragrant but not browned, about 3 minutes. Add wine, increase heat to medium-high, and bring to a boil. Cook, uncovered, until reduced by two-thirds, 20–25 minutes; season with salt. Cover and keep warm.
- Meanwhile, cook pasta in a pot of salted boiling water, stirring occasionally, until very al dente, about 3 minutes shy of recommended cook time.
- Drain pasta and add to sauce, along with remaining 14 Tbsp. butter. Set pot over medium heat and bring sauce to a simmer. Cook, tossing often, until pasta is well coated and sauce is thickened, about 3 minutes. Taste and season with more salt if needed.
PASTA WITH BRAISED PORK, RED WINE & PANCETTA
From andrewzimmern.com
SPAGHETTI COOKED IN RED WINE | POPSUGAR FOOD
From popsugar.com
PASTA WITH BRAISED PORK, RED WINE AND PANCETTA
From foodandwine.com
RED WINE SPAGHETTI WITH SHALLOTS AND PANCETTA
From kitschencat.com
BUCATINI AMATRICIANA - SIP AND FEAST
From sipandfeast.com
HOW TO MAKE SPAGHETTI COOKED IN RED WINE WITH PANCETTA
From tasty.co
Occupation Buzzfeed StaffAuthor Christine Byrne
RED WINE SPAGHETTI WITH PANCETTA / SPAGHETTI ALL'UBRIACO
From youtube.com
CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
PASTA E FAGIOLI - ONCE UPON A CHEF
From onceuponachef.com
THIS PASTA GETS SAUCED - THE NEW YORK TIMES
From nytimes.com
10 EASY SPAGHETTI RECIPES FOR BUSY WEEKNIGHTS - EATWELL101.COM
From eatwell101.com
RED-WINE PASTA WITH PANCETTA AND CHESTNUTS - WSJ
From wsj.com
BEST RED WINE SPAGHETTI WITH PANCETTA RECIPES
From alicerecipes.com
15 BEST PENNE PASTA RECIPES - WHAT TO MAKE WITH PENNE PASTA
From thepioneerwoman.com
MASTER MAC AND CHEESE WITH RECIPES FROM OPRAH'S PRIVATE CHEF
From tennessean.com
RED WINE SPAGHETTI WITH PANCETTA RECIPE - NYT COOKING
From cooking.nytimes.cf
VEGAN | PLANBASED ON INSTAGRAM: "SPAGHETTI WITH MUSHROOM & RED …
From instagram.com
PASTA WITH PANCETTA, SHALLOTS AND SAGE - FOOD & WINE
From foodandwine.com
You'll also love