Red Wine Bucatini with Pancetta and Parmesan.

This is where I try to convince you to make red wine pasta! Annnd moving right along to Valentine’s Day dinner… here we are! Though I have to say that I would like a plate of red wine bucatini for dinner TONIGHT. Just a regular old Wednesday. I mean, why not?  I first saw this […]

The post Red Wine Bucatini with Pancetta and Parmesan. appeared first on How Sweet Eats.

This is where I try to convince you to make red wine pasta!

This red wine pasta is an easy, flavorful dinner! Red wine cooked down with garlic and butter until sauce-like. Throw in noodles and you have dinner!

Annnd moving right along to Valentine’s Day dinner… here we are!

Though I have to say that I would like a plate of red wine bucatini for dinner TONIGHT. Just a regular old Wednesday. I mean, why not? 

garlic + butter

I first saw this recipe before Christmas and instantly wanted it but also instantly thought it would be perrrfect for Valentine’s Day. Seriously, I haven’t stopped thinking about it! And of course, I was super intrigued too – pasta tossed in red wine? HELLO! I am so there. 

I have never seen anything like this or even heard of the dish (though a quick google search told me it’s definitely a thing) – most likely because I have zero Italian roots anywhere. Plus, it’s my least favorite cuisine so it’s not like I’m out searching for Italian recipes to make all the time.

But this! 

Red wine pasta might be a game changer. Italian food is slowly creeping up the list for me. 

bucatini pasta

What I love about this recipe?

It’s oddly simple. Simple in terms of ingredients – not flavor! It’s kind of like a cacio e pepe or an easy traditional carbonara. A pasta tossed with tons of flavor and not lots of ingredients – it’s not like there is shrimp or a lot of roasted vegetables or anything twirled in between the noodles. You know?

This red wine pasta is an easy, flavorful dinner! Red wine cooked down with garlic and butter until sauce-like. Throw in noodles and you have dinner!

Instead, you cook a ton of garlic and red pepper flakes until golden and fragrant and THEN you pour in an entire bottle of red wine. Yes. An entire bottle! You cook it down until it has reduced by nearly half. Then you toss your pasta directly in it (with tons of butter) and the pasta soaks up all the wine. 

In a really good way, that is. It soaks up all the rich flavor.

This red wine pasta is an easy, flavorful dinner! Red wine cooked down with garlic and butter until sauce-like. Throw in noodles and you have dinner!

And then we go and make it even MORE flavorful by topping it with pancetta and parmesan and herbs.

This red wine pasta is an easy, flavorful dinner! Red wine cooked down with garlic and butter until sauce-like. Throw in noodles and you have dinner!

Oh

my 

word. 

This red wine pasta is an easy, flavorful dinner! Red wine cooked down with garlic and butter until sauce-like. Throw in noodles and you have dinner!

I am completely in LOVE with this. It’s so different from anything I’ve had before. And I love the idea of serving it for Valentine’s Day! This alone is filling enough for me (I mean, sure, maybe add some garlic bread, why not?) but you could absolutely add something on the side! Like sautéed shrimp? Serve it as a side to a filet? Or just make a really big house salad to go along with it. 

I swear you are going to love.it. 

This red wine pasta is an easy, flavorful dinner! Red wine cooked down with garlic and butter until sauce-like. Throw in noodles and you have dinner!

Red Wine Pasta with Pancetta and Parmesan

Red Wine Bucatini with Pancetta and Parmesan

This red wine pasta is an easy, flavorful dinner! Red wine cooked down with garlic and butter until sauce-like. Throw in noodles and you have dinner!

  • 4 ounces diced pancetta
  • 1 tablespoon unsalted butter
  • 6 garlic cloves, (minced or pressed)
  • ¼ teaspoon crushed red pepper flakes
  • pinch of salt and pepper
  • 1 (750mL) bottle red wine, such as cabernet or pinot noir
  • 1 pound bucatini pasta
  • 4 tablespoons unsalted butter
  • 2 ounces freshly grated parmesan cheese
  • chopped fresh parsley and basil for topping
  1. Heat a large pot over medium heat and add the pancetta. Cook until the pancetta is crispy and the fat has been rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain any excess grease.
  2. Add the 1 tablespoon of butter to the pot and keep it over medium heat. Add in the garlic and pepper flakes with a pinch of salt and pepper. Cook, stirring often, until the garlic is fragrant and slightly golden, about 2 to 3 minutes. Pour in the red wine and bring it to a book. Cook uncovered, stirring occasionally, until the wine reduces by ½ to ⅔ – this will take about 20 minutes.
  3. While the red wine is boiling, bring a pot of salted water to a boil and cook the bucatini. Cook it until it’s very al dente – about 9 to 10 minutes – then transfer it to the red wine in the pot.
  4. Add the butter to the pot with the pasta as well. Toss the pasta in the red wine sauce and cook it for another 2 to 3 minutes – the sauce will thicken and the noodles will soak it up. Toss in the pancetta.
  5. Serve the pasta and top with the parmesan and herbs.

slightly adapted from bon appetit

This red wine pasta is an easy, flavorful dinner! Red wine cooked down with garlic and butter until sauce-like. Throw in noodles and you have dinner!

This dinner is gold.

The post Red Wine Bucatini with Pancetta and Parmesan. appeared first on How Sweet Eats.

Everything Cheesy Spinach Artichoke Twists.

The rest of December officially just got better, thanks to these spinach artichoke twists!  I mean… aren’t these THE CUTEST!! Yes. They are. But wait until you taste them. If you need a fun little appetizer to serve this holiday season, it is here for you. This is SO much easier than it looks. I […]

The post Everything Cheesy Spinach Artichoke Twists. appeared first on How Sweet Eats.

The rest of December officially just got better, thanks to these spinach artichoke twists! 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

I mean… aren’t these THE CUTEST!!

Yes. They are. But wait until you taste them. If you need a fun little appetizer to serve this holiday season, it is here for you.

spinach artichoke filling

This is SO much easier than it looks. I first saw the recipe on bon appetit. It looked incredible and I was dying to make it for a party, but thought it might be too involved.

Spoiler alert: it isn’t at all!

If I can do it, you definitely can do it.

All you need to make this happen is two sheets of puff pastry and a couple ingredients for the filling. Maybe a glass of wine for yourself on the side.

puff pastry filled with spinach artichoke

In fact, I changed a lot of things about the filling. For example, their’s uses frozen spinach and for some reason, I just never have frozen spinach on hand. I don’t love frozen spinach either. But we ALWAYS have fresh baby spinach in our fridge because we use it in smoothies daily. Plus, there is no thawing required! 

And I added in chopped artichokes too. Because nothing screams “the holidays!” like spinach artichoke dip. It’s addictive.

puff pastry filled with spinach artichoke

The filling isn’t overly cheesy, because if is, it will end up seeping out and bubbling all over the pan. It’s best to use a crumbly cheese, one that doesn’t get super melty. You know? I prefer gorgonzola with my spinach, which I have ever since I made this fancier spinach dip. It has blue cheese in it and the flavor is elevated about a million points because of that.

The combination is just wonderful. 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Oh! The other thing?

I always use pancetta in these twists too. YEP. So we have spinach, shallot, artichokes, pancetta and blue cheese. I mean… I would eat that out of a bowl alone. Snuggled up on the couch with a spoon. And netflix. 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Then the top is showered with everything seasoning! Just when you didn’t think things could get more flavorful. Wowza.

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

The answer to the million dollar question: yes you can prep it ahead of time. YES! See, puff pastry is one of those things that really has to be baked and served almost immediately. It’s how you get the best buttery, flakey flavor and texture.

However, you can assemble this entire thing and throw it in the fridge for later in the day. It’s a win win!

Run run run and make it.

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Everything Spinach Artichoke Twists

Everything Spinach Artichoke Puff Pastry Twists

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

  • 2 sheets frozen puff pastry, (thawed)
  • 4 ounces diced pancetta
  • 1 shallot, (diced)
  • 2 garlic cloves, (minced)
  • ½ teaspoon freshly cracked black pepper
  • 3 cups fresh baby spinach, (chopped)
  • 6 artichoke hearts, (chopped)
  • ½ cup crumbled gorgonzola, (or any blue! cheese)
  • 1 egg + 1 teaspoon water, (lightly beaten, for egg wash)
  • 1 to 2 tablespoons everything seasoning
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Heat a large skillet over medium-low heat and add the pancetta. Cook until the pancetta is crispy and the fat is rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease. Discard all by 1 teaspoon of the pancetta grease from the skillet.
  3. Add the shallot and garlic to the skillet and stir in the black pepper. Cook, stirring often, until the shallot softens, about 5 minutes. Remove the skillet from the heat and let the mixture cool slightly.
  4. While it’s cooling, prep you puff puff pastry. Use a circular object about the same size as your puff pastry to cut a circle out of the middle of both sheets, the exact same size. You want it to be as large as it can (so it goes to the edges!) – so you don’t waste much pastry. Place both circles on the parchment paper.
  5. In a large bowl, stir together the chopped fresh spinach, artichokes, pancetta, shallots and garlic. Stir in the crumbled cheese. Mix until everything is combined, then place it in the center of one of the puff pastry circles, leaving a ½ border along the edge. On that edge, brush with egg wash. Top the mixture with the other puff pastry circle, so they line up perfectly on top of each other with the filling in the center. Press the edges together.
  6. Use a biscuit cutter (or the rim of a glass) to press into the center, but don’t cut through. Use a sharp knife to cut slits in the puff pastry circle about 1 inch apart – from the center out to the edge. (see my third photo down!) Take each of those slices and gently twist it from the center. (see the fourth photo down.) Twist it two or three times. Don’t worry if filling is falling out and it looks messy – it will still bake up pretty!
  7. Brush the tops with egg wash and sprinkle on the everything seasoning.
  8. Bake on the center rack for 20 to 25 minutes, or until the puff pastry is golden and shiny. Serve immediately!

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Now maybe I need a dip for this too…

The post Everything Cheesy Spinach Artichoke Twists. appeared first on How Sweet Eats.