Served at the 2024 Wild Bacon Wine Trail, Robller Vineyard
Ingredients:
- 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
Instructions:
- 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.
