By Chef Ella Freyinger
There are few things more indulgent than this pasta cooked in vibrant wine. The strands of bucatini transform into the most intoxicating jewel tone just begging for you to slurp them up. Woven into this dish is rosemary, the rose of the sea, bringing clarity of mind and support to the heart and circulatory system. I imagine myself devouring this while throwing myself a dance party for one.
- 2 Tbsp. Olive Oil
- 2 Slices Pancetta, Chopped
- 4 Fresh Or Dried Figs (Stems removed and sliced)
- 1 Clove Garlic, Smashed
- Pinch Red Pepper Flakes
- 1 Tsp. Fresh Chopped Rosemary
- 1 Bottle Sangiovese (or another Tuscan red wine)
- ¼ Pound Bucatini
- 1 Oz Grated Parmesan
- Bring a large pot of water to a boil.
- Add the pancetta to a medium skillet over medium heat. Cook until crispy, about 5-6 minutes.
- Using a slotted spoon remove the pancetta and set aside. To the same skillet add, garlic, chili flakes and rosemary. Cook for 2-3 minutes until the garlic is fragrant. Add 2 cups of the wine to the skillet and bring to a boil (you’re saving the rest to wine and dine yourself later).
- If using dried figs, add to the pot now. Reduce the heat to simmer and cook for 5 minutes or until reduced by one third.
- Add the pasta to the boiling water and cook for 4 minutes. Reserve 1 cup of the pasta water and strain. Add the pasta to the red wine sauce and cook, tossing occasionally, for another 5-6 minutes until al dente.
- If using fresh figs, add them now. Toss gently and transfer to a plate. Top with grated Parmesan and dig into this divine plate of self love.