Red Wine Bucatini

Step 1: Heat a large pot over medium heat and add the pancetta.  Cook until the pancetta is crispy and the fat has been rendered.  Remove the pancetta with a slotted spoon and place it on a paper towel to drain any excess grease.

Step 2: Add the 1 tablespoon of butter to the pot and keep it over medium heat.  Add the garlic and pepper flakes with a pinch of salt and pepper.  Cook, stirring often, until the garlic is fragrant and slightly golden, about 2 to 3 minutes.  Pour in the red wine and bring it back to a boil.  Cook uncovered, stirring occasionally, until the wine reduces by 1/2 to 2/3 – this will take about 20 minutes.

Step 3: While the red wine is boiling, bring a pot of salted water to a boil and cook bucatini.  Cook it until it’s very al dente – about 9 to 10 minutes – then transfer it to the red wine in the pot.

Step 4: Add the butter to the pot with the pasta and wine.  Toss the pasta in the red wine sauce and cook for another 2 to 3 minutes – the sauce will thicken and the noodles will soak it up.  Toss in the pancetta.

Step 5: Serve the pasta and top with Parmesan and fresh herbs.

Enjoy this simple, flavorful pasta dinner for two from How Sweet Eats!