Drunken Red Wine Pasta

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 6 servings
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Ingredients

1 bottle red wine, such as Chianti

1 pound orecchiette pasta 

3 ounces pancetta, diced

1/4 cup chopped shallots (about 2 shallots) 

1/2 cup mascarpone cheese 

Kosher salt and freshly ground black pepper 

1 teaspoon fresh thyme leaves, for garnish, optional

Directions

  1. Bring the wine and 8 cups water to a boil in a large pasta pot. Add the orecchiette and cook according to the package instructions. Drain, reserving some of the cooking liquid.
  2. As the pasta cooks, heat a large saute pan over medium heat and brown the pancetta. Remove from the pan with a slotted spoon, leaving the fat behind. Add the shallots and cook until softened, 3 to 4 minutes. Add the pancetta back to the pan as well as the mascarpone and 1/4 cup of the reserved pasta cooking liquid (water/wine mixture). Stir to combine into a sauce, then mix in the cooked orecchiette; season with salt and pepper. Garnish with the thyme leaves if using.