Red Wine Spaghetti With Pancetta Food

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RED WINE SPAGHETTI RECIPE BY TASTY



Red Wine Spaghetti Recipe by Tasty image

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

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

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

RED WINE SPAGHETTI WITH PANCETTA



Red Wine Spaghetti With Pancetta image

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

Salt and pepper
1 (750-milliliter) bottle medium-bodied, dry red wine, such as merlot, pinot noir or Chianti
3 tablespoons extra-virgin olive oil
5 ounces pancetta or bacon, thickly sliced and cut into 1/4-inch lardons, blanched for 1 minute in boiling water and drained
1 red onion, cut into 1/8-inch-thick half-moons
4 large garlic cloves, thinly sliced
Pinch of red-pepper flakes
1 tablespoon tomato paste
1 bay leaf
1 pound spaghetti
2 tablespoons unsalted butter
4 ounces finely grated pecorino or Parmesan
Basil leaves, for garnish

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

SPICY RED-WINE SPAGHETTI



Spicy Red-Wine Spaghetti image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound spaghetti
1/4 cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot, halved, thinly sliced into strips
1/2 teaspoon dried crushed red pepper
One 750ml bottle zinfandel
1 tablespoon tomato paste
1 tablespoon butter
1/4 cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese

Steps:

  • Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
  • In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
  • Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
  • Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
  • Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
  • Add the parsley and goat cheese and serve.

RED WINE PASTA



Red Wine Pasta image

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

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

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



Tagliatelle With Mushrooms in Red Wine image

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

2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
12 ounces cremini mushrooms, wiped clean, cut in 1/2-inch dice
Salt
1 medium onion, finely chopped
4 cloves garlic, minced
4 canned San Marzano tomatoes, drained and finely crushed with a fork
1/2 cup dry red wine
1 teaspoon anchovy paste
Ground black pepper
2 tablespoons minced flat-leaf parsley leaves
1 pound fresh tagliatelle or fettuccine
Freshly grated Parmigiano-Reggiano cheese

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

DRUNKEN RED WINE PASTA



Drunken Red Wine Pasta image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 bottle red wine, such as Chianti
1 pound orecchiette pasta
3 ounces pancetta, diced
1/4 cup chopped shallots (about 2 shallots)
1/2 cup mascarpone cheese
Kosher salt and freshly ground black pepper
1 teaspoon fresh thyme leaves, for garnish, optional

Steps:

  • Bring the wine and 8 cups water to a boil in a large pasta pot. Add the orecchiette and cook according to the package instructions. Drain, reserving some of the cooking liquid.
  • As the pasta cooks, heat a large saute pan over medium heat and brown the pancetta. Remove from the pan with a slotted spoon, leaving the fat behind. Add the shallots and cook until softened, 3 to 4 minutes. Add the pancetta back to the pan as well as the mascarpone and 1/4 cup of the reserved pasta cooking liquid (water/wine mixture). Stir to combine into a sauce, then mix in the cooked orecchiette; season with salt and pepper. Garnish with the thyme leaves if using.

RED WINE SPAGHETTI WITH PANCETTA



Red Wine Spaghetti With Pancetta image

Categories     Pasta     Pork     Dinner

Number Of Ingredients 10

750 milliliters merlot, pinot noir, or chianti
3 tablespoons olive oil
5 ounces pancetta or bacon, thickly sliced and cut into 1/4-inch lardons, blanched for 1 minute in boiling water and drained
1 red onion, sliced
4 cloves garlic, sliced
1 pinch red pepper flakes
1 tablespoon tomato paste
1 pound spaghetti
2 tablespoons butter
4 ounces parmesan

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.

TOMATO PASTA SAUCE WITH PANCETTA AND RED WINE



Tomato Pasta Sauce With Pancetta and Red Wine image

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

2 tablespoons olive oil
9 ounces pancetta, cut into matchsticks
2 dried chilies, flaked
2/3 cup red wine
2 cups tomato sauce
2 teaspoons dried oregano
penne
parmesan cheese, grated

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 :

SPAGHETTI WITH RED WINE SAUCE



Spaghetti With Red Wine Sauce image

From Mark Bittman's "Quick and Easy Recipes" from the New York Times. The pasta takes on a fruity acidity from the reduced wine--smoothed by the last-minute addition of butter--and a beautiful mahogany glaze. This is a good side dish to a grilled meat or fish.

Provided by FLKeysJen

Categories     Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb spaghetti
salt, to taste
fresh ground pepper, to taste
1/2 cup extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon red hot red pepper flakes (to taste)
1 (750 ml) bottle light red wine (like Chianti Classico or a good red Zinfandel...a quality wine, but not necessarily expensive)
1 tablespoon butter

Steps:

  • Bring a large pot of water to a boil and salt it. Put the oil, garlic and hot pepper in a large, deep skillet.
  • When the water boils, add the pasta; turn the heat under the skillet to high. Cook the pasta as usual, stirring. As soon as the garlic begins to brown, sprinkle it with salt and pepper to taste and add three-quarters of the bottle of wine (a little more than two cups); bring to a boil and keep it there.
  • When the pasta beings to bend--after less than five minutes of cooking--drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely.
  • Taste the pasta frequently. When it is done--tender but with a little bite--stir in the butter and turn off the heat. When the butter glazes the pasta, serve it immediately.

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CREAMY RED WINE SPAGHETTI RECIPE WITH GARLIC PARMESAN
1. Bring a large pot of salted water with one cup red wine to a boil. Add pasta to and cook for only about 3-5 minutes, until al dente. Drain well using a colander, keeping 1 cup of the cooking liquid. 2. In a large skillet, heat oil, garlic and chili pepper on low heat. Gently cook about 5 minutes.
From eatwell101.com


PASTA WITH PANCETTA, RICOTTA AND TOMATO - INSIDE THE RUSTIC KITCHEN
Add the passata and ⅓ cup (125ml) of reserved pasta water. Cook the sauce for 3-4 minutes until it has reduced then turn off the heat. Season with salt and pepper. Add the ricotta and parmesan and stir until completely combined with the tomato. Place back on the heat and add roughly 3-4 tablespoon of the pasta water.
From insidetherustickitchen.com


27 PERFECT PASTA & WINE PAIRINGS: WHAT WINE GOES WITH PASTA?
Spaghetti e Alici from Calabria. Pasta alla Norma from Sicily. Pasta chi Sardi from Sicily. Spaghetti al Nero di Seppia from Sicily. Culurgiones di Ogliastra from Sardinia. Fregola ai Fruitti di Mare from Sardinia. For this wine pairing with pasta list, I’ve included a wine from the region that the dish is from.
From unravelingwine.com


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