Categories: Main Dish, Pasta, Pork, Rachael Ray
Ingredients
- 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
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.