Red Wine Bucatini with Pancetta is an incredible marriage of cozy pasta and a rich, savory sauce that feels like a warm hug on a plate. The bucatini pasta, known for its unique hollow center, benefits gloriously from soaking up the robust flavors of red wine and crispy pancetta. And let’s not forget the aromatic garlic and ever-so-slight heat from red pepper flakes that rounds out the experience; you’ll find yourself reaching for seconds…or thirds.

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
Red Wine Bucatini with Pancetta

I first stumbled upon this recipe during a spontaneous dinner party, and the instant applause from my friends solidified its place in my rotation. It’s the perfect dish to whip up when you want to impress without spending hours in the kitchen. Red Wine Bucatini with Pancetta is not just a filling dinner; it’s an unforgettable experience that keeps everyone asking for the recipe. Trust me—you’ll want to add this to your culinary arsenal!

Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, it’s a stress-free way to impress.
Irresistible Flavor: Deep, rich red wine combined with crispy pancetta creates a flavor explosion in every bite.
Eye-Catching Appeal: The stunning color brings a restaurant-quality presentation right to your dining table.
Flexible Serving: Perfect for date nights, family gatherings, or even a cozy weeknight meal.
Diet-Friendly Options: Easily adaptable for gluten-free pasta if needed.

Ingredients You’ll Need

4 ounces diced pancetta: This Italian bacon adds a crispy, salty touch that elevates the dish. You can substitute with prosciutto or thick-cut bacon if needed, but pancetta is the classic choice.
1 tablespoon unsalted butter: Adds a rich, creamy texture to the sauce. Always choose unsalted to control the saltiness of your dish.
6 garlic cloves, minced or pressed: Fresh garlic elevates the sauce’s flavor. If you’re in a pinch, garlic powder can work as a substitute, but the taste won’t be as vibrant.
¼ teaspoon crushed red pepper flakes: A small kick of heat complements the richness beautifully. Adjust to your preference or omit for a milder taste.
Pinch of salt and pepper: Essential for seasoning; adjust to taste depending on your pancetta’s saltiness.
1 (750ml) bottle red wine: A good cabernet or pinot noir works best here. Don’t opt for cooking wine; use something you’d enjoy drinking for the best flavor.
1 pound bucatini pasta: This pasta, with its chewy bite and hollow center, is ideal for holding onto the sauce. If unavailable, spaghetti works as a reasonable substitute.
4 tablespoons unsalted butter: Adds richness; using high-quality butter can make a noticeable difference.
2 ounces freshly grated parmesan cheese: Use freshly grated for the best melt and flavor—store-bought grated cheese can alter the texture.
Chopped fresh parsley and basil for topping: Fresh herbs brighten the dish and add a pop of color.

How to Make Red Wine Bucatini with Pancetta

Cook Pancetta: Heat a large pot over medium heat and add the 4 ounces of diced pancetta. Sauté until crispy, about 5 minutes, and let the enticing aroma fill your kitchen. Once done, remove the pancetta with a slotted spoon and let it drain on paper towels.

Sauté Garlic and Spices: Reduce the heat slightly, then add 1 tablespoon of unsalted butter to the pot. Introduce the minced garlic and ¼ teaspoon of crushed red pepper flakes, seasoning with a pinch of salt and pepper. Stir frequently for 2 to 3 minutes until the garlic is fragrant and turns golden—this is where the magic begins.

Sizzle the Wine: Pour in the entire bottle of red wine and increase the heat slightly. Bring it to a gentle boil, stirring occasionally. Allow the wine to reduce by half to two-thirds, which should take about 20 minutes. The sauce will become thicker and richer, deepening the flavor profoundly.

Cook Bucatini: While the red wine simmers, bring a large pot of salted water to a boil. Add the 1 pound of bucatini and cook until it’s very al dente—aim for about 9 to 10 minutes. You want the pasta to retain a slight bite because it will finish cooking in the sauce.

Combine Sauce and Pasta: Carefully transfer the drained bucatini straight into the pot with the red wine sauce. Add the remaining 4 tablespoons of unsalted butter and toss it all together. In 2 to 3 minutes, the noodles will soak up the sauce and become beautifully coated. Toss in the crispy pancetta, mixing until evenly distributed.

Serve: Plating is where you get to shine! Portion out the bucatini onto plates or into bowls, then generously sprinkle with the 2 ounces of freshly grated parmesan cheese, and finish with chopped fresh parsley and basil. Enjoy the mingling of all those incredible flavors.

Storing & Reheating

To keep your leftovers tasty, store any uneaten Red Wine Bucatini with Pancetta in an airtight container at room temperature for about 2 hours. After that, refrigerate it for up to 3 days. If you want to save it for longer, freeze it in a container for a maximum of 3 months. When it’s time to enjoy again, reheat gently on the stovetop over low heat, adding a splash of wine or broth to help revive its silky sauce. Be aware that the texture may soften slightly, but the flavors should still shine.

Chef’s Helpful Tips

Don’t overcook the pasta: Aiming for the al dente texture is crucial because it will continue to cook in the sauce.
Quality matters: Invest in good wine; the flavor of your dish will reflect the quality of your ingredients.
Pasta water: Save a cup of pasta cooking water in case your sauce thickens too much; a splash can help loosen it up.
Substitutions are okay: Feel free to use gluten-free pasta, and different herbs like oregano or thyme for a unique twist.

This wonderful dish strikes a beautiful balance of rustic and refined, coaxing out deep flavors that are hard to resist. You’ll undoubtedly find joy in the process and the final product of creating Red Wine Bucatini with Pancetta.

Recipe FAQs

Can I use other types of pasta?

Absolutely! While bucatini is preferred for its texture, you can substitute it with spaghetti or fettuccine. Just remember that cook times may vary, so taste test for doneness.

How can I make this dish vegetarian?

To make a vegetarian version, simply skip the pancetta and replace it with sautéed mushrooms or smoked tempeh for that delightful umami and a touch of earthiness.

What kind of red wine should I use?

A medium-bodied red wine, like a cabernet sauvignon or pinot noir, will work well. Avoid wines labeled as “cooking wine” since they often lack the rich flavor needed for the sauce.

Can leftovers be reheated?

Yes, however, be cautious as this dish can absorb moisture. Reheat gently with a splash of reserved pasta water or broth to restore its creamy consistency while warming.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Red Wine Bucatini with Pancetta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

Savor the rich flavors of Red Wine Bucatini with Pancetta, a delightful dish combining crispy pancetta, fragrant garlic, and thick bucatini. Perfect for quick dinners that don’t compromise on taste!

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

Cook Mode Prevent your screen from going dark

Instructions

Heat a large pot over medium heat and add diced pancetta, cooking until crispy. Remove with a slotted spoon and drain on paper towels.
In the same pot, melt 1 tablespoon of butter. Add minced garlic and crushed red pepper flakes with a pinch of salt and pepper, stirring until fragrant, about 2-3 minutes.
Pour in the red wine and bring it to a boil. Cook uncovered, occasionally stirring, until the wine reduces by ½ to ⅔, about 20 minutes.
Meanwhile, in a separate pot, bring salted water to a boil and cook bucatini until very al dente, about 9 to 10 minutes. Transfer the pasta to the red wine sauce immediately after cooking.
Add the remaining 4 tablespoons of butter to the pot with the pasta and toss to coat in the sauce, cooking for an additional 2-3 minutes until thickened. Stir in the crispy pancetta.
Serve topped with freshly grated parmesan cheese and a sprinkle of chopped herbs.

Notes

Ensure to cook the pasta al dente, as it will continue to cook in the sauce.
Feel free to adjust the amount of red pepper flakes based on your spice preference.