Drunken Tuscan Pasta

Rachel Ray

• 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 cupsspinach or 4 -5 cups kale
• black pepper
• 1/4 teaspoon grated fresh nutmeg
• grated parmigiano-reggiano cheese

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.

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