Drunken Tuscan Pasta

Name: Drunken Tuscan Pasta
Yield: 4 servings
Ingredients: 1 bottle Tuscan red table wine such as Rosso di Montalcino or Chianti; Coarse salt; 1 pound perciatelli, bucatini, or spaghetti (dried long-cut pasta); 3 tablespoons EVOO (extra-virgin olive oil); 1/4 pound deli-sliced pancetta (see Note); 3 portobello mushroom caps, thinly sliced; 2 to 3 sprigs fresh rosemary, leaves finely chopped; 4 garlic cloves, chopped; A couple pinches of red pepper flakes; 4 to 5 cups chopped dark greens, your choice of chard, escarole, spinach, or kale; Black pepper, to taste; 1/4 teaspoon freshly grated nutmeg; Grated Parmigiano-Reggiano cheese, a handful plus some to pass at the table

December 9, 2011

Pasta stewed up in red wine is a Tuscan invention: my kinda people! I toss it together with other usual suspects from the region: wild mushrooms, rosemary, and dark greens.

Cooks' Note

Three bacon slices may be substituted for the pancetta. They are similar in that both are cured pork, the difference being that bacon is also smoked.

Recipe notes

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