Drunken Tuscan Pasta

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (750 ml) bottle tuscan red table wine (rosso di montalcino or chianti)
• coarse salt
• 1 lb bucatini pasta or 1 lb spaghetti or 1 lb perciatelli
• 3 tablespoons extra virgin olive oil
• 1/4 lb deli-sliced pancetta
• 3 portabella mushroom caps, thinly sliced
• 2 -3 sprigs fresh rosemary, leaves finely chopped
• 4 garlic cloves, chopped
• red pepper flakes (a couple of pinches)
• 4 -5 cups chopped chard leaves or 4 -5 cups escarole or 4 -5 cups spinach or 4 -5 cups kale
• black pepper
• 1/4 teaspoon grated fresh nutmeg
• grated parmigiano-reggiano cheese

Recipe

• 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.