This is my attempt to convince you to try red wine pasta.
And here we are, moving right along toward a Valentine’s Day dinner idea.
Honestly, I wouldn’t mind a plate of red wine bucatini for dinner tonight — just a normal Wednesday. Why not?
I first spotted this recipe before Christmas and immediately wanted to try it. It also felt like the perfect dish for Valentine’s Day. Pasta tossed in red wine? Count me in.
I’d never encountered this dish before (a quick search shows it’s definitely out there), likely because I don’t have Italian roots and I don’t often seek out Italian recipes. But this one felt different — and exciting.
Red wine pasta might change the way I think about Italian food. It’s creeping up the list of cuisines I love.
What I love about this recipe?
Its simplicity is surprising. The ingredient list is short, but the flavor is huge. It reminds me of cacio e pepe or a straightforward carbonara: a humble pasta elevated by technique and a few quality ingredients. There’s no need for elaborate add-ins — no roasted vegetables or shrimp stuffed between the noodles. Instead, the focus is on building a deep, wine-forward sauce.
First you cook plenty of garlic with red pepper flakes until it’s golden and fragrant. Then you pour in an entire bottle of red wine and reduce it until it’s concentrated and saucy. Yes—an entire bottle. The wine reduces by nearly half, concentrating the flavor so the sauce becomes lush and rich.
Next you add pasta directly to the wine reduction along with butter. The noodles absorb the wine, soaking up all that deep flavor in the best way.
To finish, top the pasta with crispy pancetta, freshly grated Parmesan, and chopped herbs. Those toppings add salt, texture, and brightness to balance the wine-soaked noodles.
It’s different from anything I’ve had before and I’m completely in love with it. It feels special enough for a Valentine’s meal, but simple enough for any night. The pasta is substantial on its own—although you could certainly add garlic bread, sautéed shrimp, a steak, or a big house salad if you like.
You’re going to love it.
Red Wine Pasta with Pancetta and Parmesan
Red Wine Bucatini with Pancetta and Parmesan
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Ingredients
- 4 ounces diced pancetta
- 1 tablespoon unsalted butter
- 6 garlic cloves, minced or pressed
- ¼ teaspoon crushed red pepper flakes
- pinch 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
Instructions
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Heat a large pot over medium heat and add the pancetta. Cook until the pancetta is crispy and its fat has rendered. Remove with a slotted spoon and drain on a paper towel.
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Reduce the heat to medium and add 1 tablespoon butter to the pot. Add the garlic, crushed red pepper, and 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 to a simmer. Cook uncovered, stirring occasionally, until the wine reduces by half to two-thirds, about 20 minutes.
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While the wine simmers, bring a pot of salted water to a boil and cook the bucatini until very al dente, about 9 to 10 minutes. Transfer the pasta directly to the pan with the reduced wine.
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Add the remaining butter to the pan and toss the pasta in the sauce for 2 to 3 minutes, until the sauce thickens and the noodles absorb the flavors. Stir in the pancetta.
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Serve immediately, topped with grated Parmesan and fresh parsley and basil.
Notes
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This dinner is gold.