Red Wine Bucatini with Pancetta
Red wine Bucatini with pancetta is a delightful dish that effortlessly combines rich flavors and comforting textures. The long, tubular pasta absorbs all the lovely nuances of the red wine sauce, perfectly complementing the salty, crisp pancetta. With every forkful, you’ll experience the interplay between the robust red wine and the savory meat, creating a memorable meal that feels extravagant but is surprisingly simple to prepare.
Table of Contents
This dish is perfect for cozy dinners or gatherings with friends. You won’t find anything quite like it at your favorite Italian restaurant—this homemade version stands out with a depth of flavor that leaves traditional pasta dishes in the dust. Plus, it’s a comforting, crowd-pleasing option that’s ideal for any pasta lover. I can’t wait for you to try this delightful recipe; it’s sure to become a beloved favorite in your kitchen!
Why You’ll Love This Recipe
- Simple & Quick: Ready in about an hour, making it perfect for weeknight meals or last-minute guests.
- Irresistible Flavor: Savor the rich, deep flavors from the red wine mingled with the savory pancetta.
- Eye-Catching Appeal: The stunning color and presentation make it a standout dish on any table.
- Flexible Serving: Enjoy it cozy at home or impress friends at a dinner party; it fits any occasion.
- Diet-Friendly Options: Easily adaptable for gluten-free pasta or vegetarian versions if needed.
Ingredients You’ll Need
- 4 ounces diced pancetta: This salty cured meat provides an incredible depth of flavor and a satisfying crunch. For a leaner option, substitute with turkey bacon.
- 1 tablespoon unsalted butter: Adds richness to the sauce; always choose unsalted to control the sodium levels.
- 6 garlic cloves, minced or pressed: Garlic is essential for building a fragrant base; feel free to adjust for your garlic-loving family.
- ¼ teaspoon crushed red pepper flakes: Just a touch adds warmth without overwhelming the dish; adjust to your desired heat level.
- Pinch of salt and pepper: Enhances all the flavors of the dish. Remember, you can always add more at the end.
- 1 (750ml) bottle red wine, such as cabernet or pinot noir: A good quality wine is vital as it forms the sauce; you can sip on the remaining wine while cooking!
- 1 pound bucatini pasta: The star of the show! Its unique texture helps the sauce cling beautifully. If not available, spaghetti can be a great substitute.
- 4 tablespoons unsalted butter: This extra butter at the end makes the sauce beautifully creamy; it helps combine all the flavors.
- 2 ounces freshly grated parmesan cheese: Adds a salty, nutty finish; always opt for fresh for the best taste. Consider pecorino romano for a sharper flavor.
- Chopped fresh parsley and basil for topping: These herbs add freshness and a beautiful touch to your finished dish; play around with your favorite herbs as well.
How to Make Red Wine Bucatini with Pancetta
Cook the Pancetta: Heat a large pot over medium heat and add the 4 ounces of diced pancetta. Cook until the pancetta is crispy and the fat has been rendered. Using a slotted spoon, remove the pancetta and let it drain on a paper towel while you prepare the sauce.
Sauté the Garlic: In the same pot, reduce the heat slightly and add 1 tablespoon of unsalted butter. Toss in the 6 minced garlic cloves and ¼ teaspoon of crushed red pepper flakes along with a pinch of salt and pepper. Cook for about 2 to 3 minutes, stirring often until the garlic is fragrant and just starting to turn golden.
Add the Red Wine: Pour in 1 (750ml) bottle of red wine, like cabernet or pinot noir, and increase the heat to bring the mixture to a boil. Allow it to cook uncovered, stirring occasionally, until the wine has reduced by about half—this should take 20 minutes and is where the magic happens!
Cook the Bucatini: While the wine is boiling, bring a pot of salted water to a boil. Add in 1 pound of bucatini pasta, cooking it until it’s very al dente, about 9 to 10 minutes. You want it firm since it will continue cooking in the sauce.
Combine Pasta with Sauce: Once the pasta is ready, transfer it directly into the pot with the red wine sauce. Toss in the remaining 4 tablespoons of unsalted butter, giving everything a good mix. Cook for an additional 2 to 3 minutes until the sauce thickens and the noodles soak up all that rich flavor.
Finish with Pancetta and Herbs: Lastly, fold in the crispy pancetta to the pasta. Serve the dish topped with 2 ounces of freshly grated parmesan cheese and a sprinkle of chopped parsley and basil for that fresh touch!
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. To do this, cool the pasta completely before transferring it to a freezer-friendly container. When it’s time to enjoy again, simply reheat it in a skillet over medium heat, adding a splash of water or additional wine to loosen the sauce, and stir until heated through. Keep in mind that freezer storage might slightly alter the texture, so fresh herbs can revive the flavor!
Chef’s Helpful Tips
- Avoid soggy pasta by ensuring you cook the bucatini just until very al dente; it will continue cooking in the sauce.
- Freshly grate your parmesan cheese for the best flavor—pre-grated cheese tends to be drier and less flavorful.
- Be patient while reducing the wine; letting it simmer longer brings out deeper flavors and enhances the sauce’s richness.
- If the sauce seems too thick, simply add a splash of pasta water or more wine to achieve your desired consistency.
- For a slightly different flavor profile, try using a fruity red wine instead, or experiment with adding a touch of balsamic vinegar to the sauce for an extra tang.
Sometimes the best meals are ones that bring people together over delicious food. This red wine Bucatini with pancetta is not only a comfort food classic; it’s a chance to create lasting memories with loved ones. So whether you’re enjoying a quiet evening or entertaining guests, this dish fits every occasion beautifully. Feel free to experiment and add your spin, and don’t forget to savor every bite!
Recipe FAQs
Can I use a different type of pasta instead of bucatini?
Absolutely! While bucatini is ideal for this recipe due to its unique shape, you can substitute it with spaghetti or any similar pasta. Just keep an eye on the cooking times as they might differ slightly.
Is there a way to make this dish vegetarian?
Yes! You can skip the pancetta and enhance the dish with mushrooms or smoked tofu for a satisfying alternative. Just sauté them until golden before adding the garlic, and you’ll still achieve that lovely depth of flavor.
Can I make this ahead of time?
Yes, you can prepare the red wine sauce ahead of time and cook the pasta right before serving. Reheat the sauce gently on the stove while cooking fresh pasta, then combine for a meal that’s quick yet impressive.
What type of red wine should I use?
Choose a good quality dry red wine; cabernet sauvignon or pinot noir are fantastic options. Avoid sweet wines, as they won’t give the same depth of flavor to your sauce. And don’t forget—whatever you use, you can sip the rest while cooking!
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📖 Recipe Card
Red Wine Bucatini with Pancetta
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
This Red Wine Bucatini with Pancetta is a delightful dish bursting with flavor. Ideal for a comforting dinner, it combines tender bucatini and crispy pancetta in a rich red wine sauce, making it perfect for any pasta lover looking for an easy homemade meal.
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
- In a large pot over medium heat, add the pancetta and cook until crispy. Use a slotted spoon to remove it and set it on a paper towel.
- Keep the heat on and add 1 tablespoon of butter to the pot. Stir in the garlic and red pepper flakes, seasoning with salt and pepper. Cook until the garlic is fragrant and golden, about 2 to 3 minutes. Pour in the red wine and bring to a boil. Simmer uncovered for about 20 minutes until reduced by half.
- While the wine is reducing, boil salted water in another pot and cook the bucatini until very al dente, about 9 to 10 minutes. Transfer the pasta to the pot with the reduced red wine.
- Add the remaining butter to the pot with the pasta and toss everything together for 2 to 3 minutes until the sauce thickens and the pasta absorbs the flavors. Incorporate the cooked pancetta back into the mix.
- Serve the pasta garnished with freshly grated parmesan and fresh herbs.
Notes
For an extra kick, adjust the amount of crushed red pepper flakes to your taste.
Make sure not to overcook the bucatini; it should be al dente before mixing with the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
