Prepare to embark on a culinary journey that transforms ordinary pasta into an extraordinary dining experience! This Red Wine Garlic Bucatini is not just a meal; it's a symphony of bold flavors that will transport you straight to the rustic kitchens of Italy. With its seductive blend of robust red wine, aromatic garlic, and a whisper of spicy red pepper flakes, this recipe promises to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces bucatini pasta
- 1 cup red wine
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon red pepper flakes
- Salt to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- Add bucatini pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing gently until garlic becomes fragrant but not browned, approximately 1-2 minutes.
- Pour red wine into the skillet with garlic, increasing heat to medium-high. Allow wine to reduce by half, creating a rich, concentrated sauce, about 4-5 minutes.
- Drain pasta and transfer directly into the skillet with the wine reduction. Toss pasta thoroughly to coat, adding reserved pasta water as needed to create a silky sauce.
- Season with salt to taste, ensuring the pasta is well-seasoned and the sauce clings perfectly to the bucatini.
- Remove from heat and garnish with freshly chopped parsley. Serve immediately while hot, offering additional red pepper flakes for those who desire extra heat.
Tips
- Pasta Water Magic: Always reserve some pasta water before draining. This starchy liquid is the secret weapon for creating a silky, clingy sauce that perfectly coats your bucatini.
- Garlic Technique: Sauté garlic gently to release its flavor without burning. Browned garlic turns bitter and can ruin the delicate balance of the dish.
- Wine Selection: Choose a medium-bodied red wine you'd actually enjoy drinking. The wine's flavor will concentrate as it reduces, so quality matters.
- Al Dente is Key: Cook your bucatini just until it's tender with a slight bite. Overcooking will result in mushy pasta that loses its delightful texture.
- Finishing Touch: Fresh parsley isn't just a garnish—it adds a bright, fresh note that cuts through the richness of the wine and olive oil.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 10g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
