“Rachael Ray”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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. Bring the wine and water to a boil over high heat.
  3. When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
  4. Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
  5. Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
  6. Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
  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. Add the greens to the pan; season with salt, pepper, and nutmeg.
  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. Drain pasta well and add it to the skillet.
  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. Adjust the seasonings and serve; pass the extra cheese at the table.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: