There’s something undeniably comforting about a hearty bowl of pasta, and when you add the rich, velvety texture of red wine and the salty, savory notes of pancetta, you create a meal that’s not just filling, but truly unforgettable. Red Wine Bucatini with Pancetta is a delightful dish that brings together these flavors with a depth that you simply won’t find in store-bought options. It’s perfect for cozy nights at home or when you’re entertaining friends and family.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Red Wine Bucatini with Pancetta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Red Wine Bucatini with Pancetta

I remember the first time I made this dish; it was a chilly evening, and I was craving something warm and indulgent. Flipping through my collection of recipes, I stumbled upon the idea of using red wine to enhance the pasta sauce. I thought, “Why not give it a try?” The moment the garlic and pancetta hit the pan, a magical aroma filled my kitchen, instantly lifting my spirits. Each bite was a celebration of flavor, from the tangy richness of the red wine to the lovely, chewy bucatini pasta. I can’t wait for you to recreate this at home—it’s a dish that truly warms the soul.

Why You’ll Love This Recipe

Simple & Quick: Whip this up in under an hour, making it perfect for a weeknight meal.
Irresistible Flavor: The combination of garlic, pancetta, and red wine creates a rich, mouthwatering sauce that clings to the bucatini perfectly.
Eye-Catching Appeal: The deep red sauce against the pasta is not just tasty but gorgeous, making serving a pleasure.
Flexible Serving: Ideal for a cozy dinner for two or as a dish to impress guests at your next gathering.
Diet-Friendly Options: You can easily swap the pancetta for sautéed mushrooms for a vegetarian spin.

Ingredients You’ll Need

4 ounces diced pancetta: This adds a wonderful savory flavor. If you prefer a lighter option, turkey bacon works too!
1 tablespoon unsalted butter: Using unsalted allows you to control the saltiness in your dish. For a dairy-free version, use olive oil.
6 garlic cloves, minced or pressed: Garlic is essential for flavor; use fresh if you can!
¼ teaspoon crushed red pepper flakes: This adds a subtle heat. Adjust according to your taste.
Pinch of salt and pepper: Just a little to enhance all the flavors.
1 (750ml) bottle red wine, such as cabernet or pinot noir: The wine provides the body of the sauce. Choose a quality wine that you enjoy drinking.
1 pound bucatini pasta: Bucatini is perfect because its hollow center holds onto sauces beautifully. Spaghetti can be a substitute, but the texture will differ slightly.
4 tablespoons unsalted butter: This helps create a rich, glossy finish on the pasta.
2 ounces freshly grated parmesan cheese: Cheese elevates the dish, adding a nutty flavor. For a vegan alternative, use nutritional yeast.
Chopped fresh parsley and basil for topping: Fresh herbs brighten the dish and add a touch of color.

How to Make Red Wine Bucatini with Pancetta

Cook Pancetta: Heat a large pot over medium heat and add the pancetta. Cook until crispy, about 7 to 10 minutes, and the fat has rendered out. Use a slotted spoon to remove the pancetta and place it on a paper towel to drain excess grease.

Sauté Garlic: Add 1 tablespoon of unsalted butter to the pot and keep it over medium heat. Toss in the minced garlic along with the crushed red pepper flakes, plus a pinch of salt and pepper. Stir often until the garlic becomes fragrant and turns a light golden color, which should take about 2 to 3 minutes.

Pour Wine: Now, pour in the entire bottle of your red wine and bring it to a gentle boil. Cook uncovered, stirring occasionally, until the wine reduces by half to two-thirds, about 15 to 20 minutes. This concentration will deepen the flavors and thicken the sauce.

Cook Bucatini: While the wine is reducing, bring another pot of salted water to a boil and cook the bucatini until very al dente, typically about 9 to 10 minutes. Once it’s ready, transfer the pasta directly into the pot with the wine sauce, using tongs to make it easier.

Combine & Toss: Add 4 tablespoons of unsalted butter to the pasta in the wine sauce. Toss the bucatini to coat well, continuing to cook for an additional 2 to 3 minutes. This helps the pasta absorb the wine sauce, thickening it even further. Don’t forget to add back in the crispy pancetta!

Serve: When everything is well combined, serve your beautiful red wine bucatini with parmesan cheese sprinkled on top and a scattering of fresh basil and parsley. Enjoy every savory, flavorful bite!

Storing & Reheating

To store leftover Red Wine Bucatini with Pancetta, let it cool completely and keep it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When reheating, warm it gently in a pan over low heat, adding a splash of water or more wine to revive the sauce’s luscious texture. Keep an eye on it, as pasta may lose some of its texture when frozen and reheated.

Chef’s Helpful Tips

Avoid overcooking the pasta; aim for al dente because it will continue to cook when you toss it with the sauce.
Consider using fresh herbs for garnishing, as they enhance both flavor and presentation.
If you don’t have a large enough pot for reducing the wine, consider transferring to a sauté pan midway for more surface area.
For a bit more zest, a squeeze of lemon juice right before serving can brighten up the dish.

There’s nothing quite like the warm embrace of a bowl of homemade pasta, especially when it’s infused with the robust flavors of red wine. Red Wine Bucatini with Pancetta not only satisfies your taste buds but also fills your kitchen with tantalizing aromas that are sure to invite compliments. This dish opens up a world of culinary enjoyment, so don’t hesitate to customize it with your favorite ingredients or herbs. After all, food is about sharing and experimentation!

Recipe FAQs

Can I use a different kind of pasta?

Absolutely! While bucatini is ideal for this dish, you can substitute it with spaghetti or fettuccine. Just keep in mind that the texture and sauce adherence will differ slightly.

What kind of red wine should I use?

A medium-bodied red wine, such as cabernet sauvignon or pinot noir, works best for this dish. You want something flavorful but not overly sweet. Choose a wine you enjoy drinking for the best flavor in your sauce.

How can I make this dish vegetarian?

Swap the pancetta with sautéed mushrooms or roasted vegetables for a hearty vegetarian take. You can also add lentils for extra protein!

Can I make this ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator. Just cook the pasta fresh right before serving to get the best texture. Mixing it shortly before mealtime will keep everything fresh and delicious!

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Red Wine Bucatini with Pancetta

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Author: Peter
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

This Red Wine Bucatini with Pancetta is a delightful dish with its rich flavors and simple preparation. Perfect for a quick dinner, it combines al dente bucatini, crispy pancetta, and a luscious red wine sauce, making every bite irresistible for homemade meal lovers.

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 and the fat has rendered. Remove with a slotted spoon and drain on a paper towel.
Add 1 tablespoon of butter to the pot, keeping it over medium heat. Add garlic and pepper flakes with a pinch of salt and pepper, stirring until fragrant and slightly golden for about 2-3 minutes. Pour in the red wine and bring it to a boil. Cook uncovered, stirring occasionally, until reduced by ½ to ⅔, approximately 20 minutes.
While the wine boils, bring salted water to a boil and cook the bucatini until very al dente, about 9 to 10 minutes. Transfer to the red wine in the pot.
Add the remaining butter to the pot with the pasta. Toss the pasta in the red wine sauce for another 2-3 minutes to thicken and soak in the sauce. Stir in the pancetta.
Serve topped with parmesan and fresh herbs.

Notes

For a richer flavor, let the red wine reduce longer before adding the pasta.
Garnish with extra parmesan for an added creamy touch.
Feel free to substitute pancetta with bacon if necessary.