serves
6
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Wine Time
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 cups red wine (separated into ½ cup & 1 ½ cups)
- 500 g dried spaghetti
- ¼ cup olive oil
- 150 g pancetta, cut into lardons
- 3 garlic cloves, sliced
- 400 ml passata
- 25 g butter, diced at room temp
- ¾ cup finely grated parmesan cheese, to serve
- ¼ cup finely shredded flat-leaf parsley, to serve (plus extra whole leaves)
- salt and black pepper
Instructions
- Bring a large saucepan of salted water to the boil. Add a ½ cup of wine and boil the pasta, testing about 2 minutes less than it says on the packet.
- Heat the olive oil in a large frying pan over medium heat and fry the pancetta until crisp. Remove the pancetta from the pan and add the garlic. Fry for a few seconds, then add the passata and the remaining red wine. Bring to a simmer and cook for 5 minutes, or until reduced and thick.
- Transfer the pasta into the red wine sauce and toss with the pancetta, butter and half the parsley until combined.
- Divide spaghetti between plates and grind over black pepper. Scatter with parmesan and remaining parsley to serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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