Drunken Tuscan Pasta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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