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Drunken Tuscan Pasta


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  • 1 Bottle Chianti
  • 1 lb bacon, diced
  • 1 lb Spaghetti or Bucatini
  • 3 tbsp Olive Oil
  • 2 pkgs Portobello Caps sliced (1 is fine) then chopped
  • 4 cloves minced garlic
  • 2 pinches crushed red pepper
  • 5 cups chopped Spinach
  • Black Pepper



Step 1

Pour wine into large pot.
Add water and fill pot up as to cook pasta.
Bring wine and water to Boil
Add salt and pasta and cook to Al Dente
Save two cups of the liquid before draining

Heat wok over medium heat
Add 2 tbsp olive oil.
Chop bacon and add to pan
Brown bacon until golden @ edges and transfer to paper towel platter
Add mushrooms to olive oil and season w/ basil and cool 6 to 8 minutes until deep golden

Push mushrooms to side of pan.
Add rest of olive oil
Add garlic and red pepper flakes and cook for 1 minute.
Toss mushrooms w/ garlic
Add greens & season w/ salt, pepper.
When wilted down add 2 ladles of pasta liquid and cook 1 minute to reduce
Add pasta and bacon to skilled & toss for 1 minute.


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