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Red Wine Pasta
Credit:
Bryan Gardner
Recipe Summary
prep: 25 mins
total: 30 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
1 tablespoon extra-virgin olive oil
4 ounces pancetta, cut into 1/2-inch pieces
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, plus more for serving
Kosher salt
1 (750-ml) bottle red wine, such as Beaujolais
1 pound spaghetti
1/4 cup finely grated Pecorino Romano cheese, plus more for serving
Chopped fresh parsley leaves, for serving
Cook's Notes
Choose a red wine that is medium-to-full-bodied and plays on the sweeter side, such as Beaujolais or Chianti.
Gallery
Red Wine Pasta
Credit:
Bryan Gardner
Recipe Summary
prep: 25 mins
total: 30 mins
Yield: Serves 4 to 6
Gallery
Red Wine Pasta
Credit:
Bryan Gardner
Red Wine Pasta
Credit:
Bryan Gardner
Red Wine Pasta
Recipe Summary
prep: 25 mins
total: 30 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 25 mins
total: 30 mins
Yield: Serves 4 to 6
prep: 25 mins
total: 30 mins
prep:
25 mins
total:
30 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 ounces pancetta, cut into 1/2-inch pieces
- 1 large shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes, plus more for serving
- Kosher salt
- 1 (750-ml) bottle red wine, such as Beaujolais
- 1 pound spaghetti
- 1/4 cup finely grated Pecorino Romano cheese, plus more for serving
- Chopped fresh parsley leaves, for serving
Directions
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.
Cook's Notes
Choose a red wine that is medium-to-full-bodied and plays on the sweeter side, such as Beaujolais or Chianti.
Cook’s Notes
Choose a red wine that is medium-to-full-bodied and plays on the sweeter side, such as Beaujolais or Chianti.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Red Wine Pasta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Red Wine Pasta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
