Pasta Cooked in Chianti Wine (serves 2-3)
1/2 cup chopped pancetta (or bacon)
2-3 tablespoons olive oil
1/2 lb. cut pasta, such as fusilli or farfalle
3/4 cup Chianti wine or favorite dry red wine
1/4 cup grated parmigiano or pecorino or combination
4-5 fresh sage leaves, diced, stems discarded
salt & pepper to taste
Place a pasta pot of water on the heat. Bring to a boil. Meanwhile, place the olive oil and chopped pancetta in a small frying pan. Cook until pancetta cooks through and browns a bit. Reserve in pan.
When water has boiled, salt water well, add pasta and cook until almost done, just before al dente or to al dente (softness of your cooked pasta is up to you, but Italian don't like it too soft…pasta will cook some more in the wine).
Start heating wine while pasta is boiling. Pour wine into a sauté pan with at least 2-inch sides. Bring wine to a simmer. Add a pinch of salt to wine. When pasta is al dente, scoop out with a strainer and add to the wine. Let it cook in wine at a lively simmer, stirring. Cook pasta in wine for about 2 minutes until wine is mostly or all absorbed.
Season with salt and pepper. Pour in pancetta with its oil. Sprinkle and stir in cheese. Sprinkle and stir in diced sage leaves. Stir to combine. Serve.