Red wine bucatini with pancetta is a dish that truly sings with flavor. The rich and hearty texture of the bucatini pasta absorbs the aromatic red wine sauce like a sponge, creating a delectable experience in every bite. As soon as you bring this to the table, the enticing scent of garlic, pancetta, and red wine wafts through the air, setting the stage for a truly enjoyable meal. It’s simply the kind of dish that transforms any weeknight dinner into a special occasion, worthy of a toast or two.

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’ll never forget the first time I made this red wine bucatini with pancetta. It was a cool autumn evening, the kind when you crave something comforting yet sophisticated. I had some red wine leftover from a dinner party and thought, why not? The combination of flavors coming together was profound, and every forkful brought warmth and satisfaction. If you’re looking for an easy, budget-friendly dish that still feels fancy, this pasta is just the ticket. So, let’s get started and bring this delightful recipe into your kitchen!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and 45 minutes of cooking time, you can have this dish ready to impress your guests or treat yourself.
Irresistible Flavor: The richness of pancetta combined with the boldness of red wine creates a sauce that practically dances on your palate.
Eye-Catching Appeal: The deep red color of the sauce against the pasta is truly stunning—perfect for any dining occasion.
Flexible Serving: Great for a romantic dinner, family gatherings, or casual get-togethers, it suits any occasion nicely.
Diet-Friendly Options: Swap out the pancetta for a vegetarian option and enjoy a fancier, yet still delightful, meatless version!

Ingredients You’ll Need

4 ounces diced pancetta: This will give your dish a deliciously savory and salty punch. If you prefer, substitute with diced bacon for a similar flavor.
1 tablespoon unsalted butter: Adds richness to the garlic, enhancing the overall depth of flavor. Keep it unsalted so you can control the saltiness of the dish.
6 garlic cloves, minced or pressed: Fresh garlic is essential for that aromatic base. Feel free to use less if you’re not a huge garlic fan!
¼ teaspoon crushed red pepper flakes: Just a hint of spice to elevate the other flavors. Adjust to your taste for more or less heat.
Pinch of salt and pepper: Seasoning to taste is crucial; it enhances all the wonderful ingredients in the dish.
1 (750ml) bottle red wine, such as cabernet or pinot noir: The star of the show! A good-quality wine will deeply affect the flavor; choose one that you love to drink.
1 pound bucatini pasta: This unique pasta has a hole running through the center, making it perfect for soaking up that luscious sauce.
4 tablespoons unsalted butter: This will help create a luxurious sauce that coats the pasta.
2 ounces freshly grated parmesan cheese: Adds a nutty, salty finish to the dish. Always prefer fresh over pre-grated for maximum flavor.
Chopped fresh parsley and basil for topping: These fresh herbs add brightness and a pop of color, taking your dish to the next level.

How to Make Red Wine Bucatini with Pancetta

Cook the pancetta: Heat a large pot over medium heat and add 4 ounces of diced pancetta. Cook until it becomes crispy and the fat has rendered out. This step infuses your dish with deliciousness! Remove the pancetta using a slotted spoon and place it on paper towels to drain any excess grease.

Sauté the aromatics: In the same pot, keep the heat medium 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. Stir often and let them cook until the garlic becomes fragrant and slightly golden, about 2 to 3 minutes.

Simmer the red wine: Pour in 1 (750ml) bottle of red wine. Bring it to a boil and let it cook uncovered, stirring occasionally, until it reduces by half or two-thirds, which should take about 20 minutes. This reduction intensifies the flavors, creating a sauce that clings beautifully to the pasta.

Cook the bucatini: Meanwhile, bring a separate pot of salted water to a rolling boil. Add in 1 pound of bucatini pasta and cook it until very al dente, around 9 to 10 minutes. You want the pasta firm because it will continue to cook when mixed with the sauce.

Combine & finish: When the pasta is ready, transfer it directly to the pot with the simmering red wine sauce. Add in the remaining 4 tablespoons of unsalted butter, tossing everything together for another 2 to 3 minutes. This will allow the sauce to thicken and the bucatini to absorb all that gorgeous flavor, then fold in the crispy pancetta.

Serve it up: Dish out the pasta onto plates and generously sprinkle with 2 ounces of freshly grated parmesan cheese. Don’t forget the chopped parsley and basil for that pop of freshness. Enjoy every mouthwatering bite!

Storing & Reheating

This red wine bucatini with pancetta is best enjoyed fresh but can be stored at room temperature for a couple of hours before refrigerating. If you plan to save leftovers, transfer the cooled pasta into an airtight container and keep it in the fridge for up to 3 days. You can also freeze it for up to 3 months—just be sure to place it in a freezer-safe container. When reheating, warm it up in a skillet over low heat with a splash of water or wine to restore its creamy sauce. Keep in mind that the texture might change slightly, but it’ll still be delicious!

Chef’s Helpful Tips

Cooking the pancetta slowly helps render more fat, which enhances the flavor of the sauce.
Be careful not to overcook the garlic; it should be fragrant and golden, but not brown, as it can turn bitter.
Ensure your pasta is very al dente before mixing with the sauce; it will absorb more flavor that way as it continues cooking.
Experiment with different wines! Each variety brings a nuanced flavor to the dish.
If you’re preparing this in advance, keep the pasta and sauce separate until just before serving to maintain optimal texture.

Now that you have this delightful recipe on hand, you’re bound to impress everyone at your dining table. The combination of the bold red wine-infused sauce and the savory pancetta creates a symphony of flavors that’s both comforting and sophisticated. Don’t hesitate to make it your own; add extra herbs, tweak the spice level, or even try different types of cheese. Enjoy the process of cooking, and more importantly, enjoy every delicious bite!

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While bucatini works beautifully due to its unique texture, you can substitute it with spaghetti or fettuccine. Just remember the cooking time may differ, so adjust accordingly.

What can I do if the sauce is too thin?

If your sauce is thinner than desired, simply keep simmering it over medium heat until it thickens up. If you need a more immediate fix, adding a bit of cornstarch mixed with water can help thicken it quickly.

Can I make this dish vegetarian?

Yes! You can replace the pancetta with mushrooms or even roasted vegetables to keep that hearty flavor. This will still provide a satisfying dish while keeping it vegetarian.

How is it best served?

This pasta dish is perfect on its own or served with a simple side salad or garlic bread. Pair it with a glass of the same red wine you used for cooking to enhance the experience!