Drunken Red Wine Pasta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 517
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 30
- Sodium
- 559
- Total: 25 min
- Active: 15 min
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
- 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.
- 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.