RED WINE PASTA
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
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.
GRANDMA'S BOLOGNESE
Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra special by serving atop fresh pappardelle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 2h30m
Number Of Ingredients 22
Steps:
- Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.
- Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.
RED WINE SPAGHETTI RECIPE BY TASTY
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
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
TAGLIATELLE WITH MUSHROOMS IN RED WINE
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
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
RED WINE SPAGHETTI WITH PANCETTA
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
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
RED WINE BOLOGNESE
Make and share this Red Wine Bolognese recipe from Food.com.
Provided by amela02
Categories One Dish Meal
Time 40m
Yield 1 large pot of delicious sauce, 8 serving(s)
Number Of Ingredients 13
Steps:
- Add carrots, onions and olive oil to a large pot, and let it simmer for about 5 minutes.
- Add ground beef to mixture and let it cook fully.
- Add all other ingredients. Let it heat through and simmer for about 15-20 minutes. Salt and pepper to taste.
- Serve with your choice of pasta and some Parmesan cheese, and enjoy!
Nutrition Facts : Calories 512.2, Fat 32.2, SaturatedFat 9.3, Cholesterol 81.4, Sodium 351.9, Carbohydrate 20.9, Fiber 4.5, Sugar 10.6, Protein 25.4
SPAGHETTI BOLOGNESE WITH PANCETTA & SALAMI
A variation of the classic bolognese, inspired by many reviewed recipes. The variety of meats coupled with the wine/balsamic flavouring give this a deliciously sharp, rich taste.
Provided by JenniRP70
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil in a deep pan and then fry the onion and pepper until soft. Add the pancetta and garlic and heat further for a few minutes. Add the beef mince and fry until brown all over. Stir in the oregano and add seasoning.
- Add the puree and stir in before adding the chopped tomoatoes and stir in. Add the red wine, balsamic vinegar and stock. Bring to the boil and simmer until the liquid has reduced to creamy sauce. Now, boil a saucepan of water and cook the spaghetti as per it's instructions.
- Mix in the chopped basil and heat through. Add further seasoning if preferred. Serve with whole basil leaves if preferred and lashings of your favourite parmesan.
RED WINE PANCETTA BOLOGNESE
Make and share this Red Wine Pancetta Bolognese recipe from Food.com.
Provided by Brookelynne26
Categories Sauces
Time 3h
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, celery, and pancetta and sautè until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt; following illustration below, crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.
- Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer, use a flame tamer or a foil ring (see related Quick Tip) to elevate pan). Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.).
Nutrition Facts : Calories 340.9, Fat 18.3, SaturatedFat 9.4, Cholesterol 84.3, Sodium 109.9, Carbohydrate 13.7, Fiber 2.8, Sugar 9.7, Protein 20.5
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PASTA BOLOGNESE WITH PANCETTA AND RED WINE - SWEET …
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Estimated Reading Time 2 mins
- In a large, heavy-bottomed Dutch oven over medium heat melt butter; add onion, carrot, celery, garlic, and pancetta and sautè until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt;
- Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.
- Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes.
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EASY BOLOGNESE RECIPE ~ SIMPLY THE BEST! - AMYCASEYCOOKS
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Reviews 1Category EntreeCuisine ItalianTotal Time 1 hr 5 mins
- Heat a large saute pan over medium heat and add the olive oil. When the oil begins to shimmer, add the onion, garlic, mushrooms, carrot, celery and pancetta. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Saute for 10 to 12 minutes or until the vegetables are softened and beginning to caramelize and the pancetta is almost crisp.
- Add the ground beef to the pan and continue cooking until the meat is browned, about 8 to 10 minutes. Drain off the fat.
- Return the pan to the burner over medium heat. Add the red wine. Scrape up any browned bits on the bottom of the pan. Cook until the wine is almost evaporated or about 2 minutes.
- Add the can of diced tomatoes and their juices, the half and half, red pepper flakes, basil, and oregano and stir to combine. Turn the heat to low and simmer for about 30 minutes.
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