Served at the 2024 Wild Bacon Wine Trail, Robller Vineyard


  • 1 medium onion, finely chopped
  • 2 oz slab bacon or pancetta finely diced
  • 3 T butter
  • 2 – 14 1/2 oz (or 1 28 oz) can Italian plum tomatoes, crushed
  • 1/2 chili pepper, broken into small pieces, or 1/4 t chili pepper flakes to taste
  • 1 roasted red pepper crushed
  • ½ cup pitted Kalamata Olives diced
  • 1 clove of garlic minced
  • 1 cup Robller Villa Rouge
  • salt and freshly ground black pepper
  • 1/4 cup pecorino cheese
  • Olive Oil for pasta water


  • MELT butter in a large pan over medium heat.
  • SAUTÉ the onion until transparent – about 5 minutes.
  • ADD the chili, garlic, roasted red pepper and pancetta and sauté until onion is golden and the pancetta or bacon nice and crisp, about 8 to 10 minutes.
  • Deglaze pan with 1 cup of  Robller Villa Rouge wine
  • SET the pasta water to boil.
  • ADD tomatoes and cook over medium-high heat stirring occasionally, making sure sauce does not burn, about 20 minutes.
  • ADD salt to taste. Careful with the salt, as pancetta and or bacon are quite salty. You will also be adding the cheese, which is rather salty, too.
  • MEANWHILE cook the pasta.
  • WHEN done to taste, drain and pour into a warm serving bowl or directly into pan with the sauce, mix well adding grated cheese to taste and serve.
  • PASS extra cheese at table.
  • SPAGHETTI can be substituted for the bucatini

Serve with Robller Vineyard Villa Rouge.

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