Red Wine Bucatini with Pancetta is a harmonious blend of flavors that transforms an ordinary meal into an extraordinary dining experience. The dish showcases the beautiful al dente pasta kissed by the rich tang of red wine, along with crispy pancetta that adds depth and a touch of indulgence. Imagine twirling thick strands of bucatini around your fork, each bite bursting with the savory goodness of pancetta and the aromatic garlic, all tied together in a comforting, luscious sauce.

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 first made this dish while experimenting with ingredients I had on hand, and it quickly became a comforting staple in our home. The way the robust flavors mingle and cling to each piece of pasta feels like a warm hug on a cold night. With just a handful of ingredients, this recipe is not only easy to prepare but also feels indulgent enough for a special occasion. So, if you’re looking for a cozy yet impressive dinner that’s sure to satisfy your guests or family, you’ve found it right here. Let your kitchen be filled with the delightful aromas of this Red Wine Bucatini with Pancetta, and prepare to enjoy a truly memorable meal.

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of prep time and 45 minutes to cook, this dish comes together seamlessly.
Irresistible Flavor: The combination of rich red wine and crispy pancetta creates a savory depth that is simply mouthwatering.
Eye-Catching Appeal: The vibrant colors of the sauce mixed with the herbs make this dish as beautiful as it is delicious.
Flexible Serving: Perfect for a cozy weeknight dinner or a gathering with friends, this recipe suits any occasion.
Diet-Friendly Options: For a lighter twist, you can use turkey pancetta or even replace the pasta with a gluten-free variety.

Ingredients You’ll Need

4 ounces diced pancetta: This adds a delectable salty and savory flavor. If unavailable, diced bacon can be a good substitute.
1 tablespoon unsalted butter: Use this for cooking the garlic and adding richness to the dish.
6 garlic cloves, minced or pressed: Fresh garlic brings an aromatic, savory depth that enhances the entire dish.
¼ teaspoon crushed red pepper flakes: These add a hint of heat, balancing the richness of the sauce.
Pinch of salt and pepper: Essential for bringing out the natural flavors of the ingredients.
1 (750ml) bottle red wine, such as cabernet or pinot noir: Choose a good-quality wine you enjoy drinking; this will be the base of your sauce.
1 pound bucatini pasta: This hollow pasta holds onto the sauce beautifully, making each bite flavorful.
4 tablespoons unsalted butter: Added at the end for a silky finish and richness to the sauce.
2 ounces freshly grated parmesan cheese: This cheese adds a nutty, creamy finish that’s hard to resist.
Chopped fresh parsley and basil for topping: Fresh herbs lend a burst of color and freshness to the dish.

How to Make Red Wine Bucatini with Pancetta

Cook Pancetta: Start by heating a large pot over medium heat and adding in the 4 ounces of diced pancetta. Let it cook until crispy, allowing the fat to render out. Once done, use a slotted spoon to remove the pancetta, setting it aside on a paper towel to catch any excess grease.

Sauté Garlic: In the same pot, add 1 tablespoon of unsalted butter and keep it on medium heat. Toss in 6 minced garlic cloves along with the ¼ teaspoon of crushed red pepper flakes, plus a pinch of salt and pepper. Sauté until the garlic is fragrant and lightly golden, about 2 to 3 minutes; the aromas will be delightful.

Add Red Wine: Pour in the entire bottle of red wine. Increase the heat slightly and bring it to a boil. Let it cook uncovered, stirring occasionally, until the wine reduces by about half to two-thirds, which should take around 20 minutes. This concentration of flavor is crucial for depth.

Cook Bucatini: While the wine is reducing, bring a separate pot of salted water to a rapid boil. Add in 1 pound of bucatini and cook until very al dente, about 9 to 10 minutes. Remember, it’ll continue to cook in the sauce later, so you want it to have a firm bite.

Combine Pasta and Sauce: Once the bucatini is cooked, transfer it directly into the pot with the red wine sauce, carefully using tongs or a slotted spoon. Also add in the remaining 4 tablespoons of unsalted butter to the pot. Toss everything together for 2 to 3 minutes, allowing the sauce to thicken and coat each strand of pasta beautifully. Don’t forget to stir the crispy pancetta back into the mix.

Serve: When ready, serve your pasta on warm plates and generously sprinkle with 2 ounces of freshly grated parmesan cheese, along with chopped fresh parsley and basil for that perfect finishing touch.

Storing & Reheating

To store leftovers, let the Red Wine Bucatini with Pancetta cool to room temperature before transferring it to an airtight container. It keeps well in the fridge for up to 3 days. If you want to save it longer, consider freezing it for up to 3 months; just be sure to use freezer-safe containers. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat gently on the stovetop. Add a splash of water or a bit of butter to refresh the pasta’s texture and revive the flavors.

Chef’s Helpful Tips

Avoid Overcooking Pasta: Since the bucatini will continue cooking in the sauce, make sure to cook it until very al dente.
Quality of Wine Matters: Use a wine you enjoy drinking; it greatly affects the flavor of the dish. A smooth cabernet or pinot noir works beautifully.
Don’t Skip the Fresh Herbs: The freshness of parsley and basil adds brightness that complements the rich sauce, so don’t skimp on this garnish.
Taste as You Go: Adjust seasoning to your preference, and keep an eye on the balance between salty, spicy, and rich flavors.
Make Ahead: This dish can be made ahead of time. Just reheat before serving; the flavors will meld beautifully over time.

This delightful Red Wine Bucatini with Pancetta is not just a meal; it’s a celebration of flavors and a feast for the senses. Every bite is a little piece of comfort that brings warmth to your heart and joy to your palate. Don’t be afraid to play with the herbs or spices, or perhaps serve it with your favorite side salad or garlic bread. It’s your kitchen, your rules! Enjoy making this dish, and I hope it brings as much joy to your table as it does to mine.

Recipe FAQs

Can I use different pasta for this recipe?

Absolutely! While bucatini is wonderful for absorbing the sauce, you can substitute it with spaghetti or fettuccine if that’s what you have on hand. Just adjust the cooking time as needed.

How can I make this dish vegetarian?

To create a vegetarian version, simply omit the pancetta and replace it with sautéed mushrooms or grilled vegetables for added texture. You might also consider using vegetable broth in place of the wine for a different flavor profile.

What type of red wine is best to use?

For this dish, a medium-bodied red like a cabernet sauvignon, merlot, or pinot noir works beautifully. Choose something you enjoy drinking, as the flavor of the wine will shine through in the sauce.

Can I make this recipe in advance?

Yes! You can prepare the dish ahead of time and store it in the refrigerator for up to 3 days. Just reheat it gently on the stovetop with a little additional butter to refresh the sauce before serving.

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Red Wine Bucatini with Pancetta

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Author: Anna
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

Elevate your dinner with Red Wine Bucatini with Pancetta. With its rich sauce, crispy pancetta, and fresh herbs, this dish is perfect for an easy, flavorful night.

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

In a large pot, cook the diced pancetta over medium heat until crispy and fat is rendered. Remove the pancetta and drain on paper towels.
Add 1 tablespoon of butter to the pot and keep on medium heat. Stir in garlic, red pepper flakes, salt, and pepper, cooking until fragrant and golden for about 2 to 3 minutes.
Pour the red wine into the pot and bring to a boil. Reduce uncovered, stirring occasionally for about 20 minutes, or until reduced by ½ to ⅔.
While the wine boils, cook the bucatini in salted water until very al dente, about 9 to 10 minutes. Transfer directly to the pot with the red wine.
Toss the pasta in the red wine sauce, adding the remaining butter. Cook another 2 to 3 minutes to thicken the sauce and soak the noodles. Stir in the crispy pancetta.
Serve hot with grated parmesan and fresh herbs on top.

Notes

Use a high-quality red wine for the best flavor.
Bucatini can be substituted with spaghetti if needed.
Experiment with herbs like oregano for added flavor.