Drunken Tuscan Pasta

READY IN: 45mins
Recipe by ratherbeswimmin

Rachael Ray

Top Review by bricookie55

We really enjoyed this dish. We didn't substitute anything, just made it exactly as the recipe is written. The only gripe I would have is that I felt the pasta turned out too dry, even after pouring plenty of reserved cooking water into the whole thing. Other than that, the flavor was great and the wine was a cool idea. Thanks!

Ingredients Nutrition


  1. Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.
  2. Bring the wine and water to a boil over high heat.
  3. When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
  4. Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
  5. Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
  6. Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
  7. Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.
  8. Add the greens to the pan; season with salt, pepper, and nutmeg.
  9. When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.
  10. Drain pasta well and add it to the skillet.
  11. Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
  12. Adjust the seasonings and serve; pass the extra cheese at the table.

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