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    You are in: Home / Recipes / Drunken Tuscan Pasta Recipe
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    Drunken Tuscan Pasta

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    ratherbeswimmin''s Note:

    Rachael Ray

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Bring the wine and water to a boil over high heat.
    3. 3
      When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
    4. 4
      Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
    5. 5
      Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
    6. 6
      Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
    7. 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. 8
      Add the greens to the pan; season with salt, pepper, and nutmeg.
    9. 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. 10
      Drain pasta well and add it to the skillet.
    11. 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. 12
      Adjust the seasonings and serve; pass the extra cheese at the table.

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    Ratings & Reviews:

    • on February 16, 2010

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2009

      55

      This is one of my favorite pasta recipes. The more wine the pasta cooks in, the richer the taste. I usually substitute bacon for the pancetta and regular mushrooms for the portabella caps, and it still tastes delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2009

      I just made this pasta last night and used escarole. It was amazing.. I have to say I hated using an entire bottle of wine though, but it was very different. I think next time I'll change it up and add sausage and replace the wine with some chicken stock. Overall, very tasty and even better the next day.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Drunken Tuscan Pasta

    Serving Size: 1 (421 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 698.6
     
    Calories from Fat 108
    15%
    Total Fat 12.1 g
    18%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 94.3 mg
    3%
    Total Carbohydrate 95.5 g
    31%
    Dietary Fiber 5.2 g
    21%
    Sugars 4.7 g
    19%
    Protein 17.4 g
    34%

    The following items or measurements are not included:

    pancetta

    fresh rosemary

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