Tuesday, May 1, 2012

Drunken Tuscan Pasta

Rachel Ray


  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.

Read more: http://www.food.com/recipe/drunken-tuscan-pasta-203999#ixzz1te35a850

No comments:

Post a Comment