Categories: Main Dish, Pasta, Pork, Rachael Ray

Ingredients

• 1 (750 ml) bottle tuscan red table wine (Rosso di Montalcino or Chianti)
• coarse salt
• 1 lb bucatini pasta or 1 lb spaghetti or 1 lb perciatelli
• 3 tablespoons extra virgin olive oil
• 1/4 lb deli-sliced pancetta
• 3 portabella mushroom caps, thinly sliced
• 2 -3 sprigs fresh rosemary, leaves finely chopped
• 4 garlic cloves, chopped
• red pepper flakes (a couple of pinches)
• 4 -5 cups chopped chard leaves or 4 -5 cups escarole or 4 -5 cups spinach or 4 -5 cups kale
• black pepper
• 1/4 teaspoon grated fresh nutmeg
• grated parmigiano-reggiano cheese

Directions

1. Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.

2. Bring the wine and water to a boil over high heat.

3. When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).

4. Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.

5. Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.

6. Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.

7. Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.

8. Add the greens to the pan; season with salt, pepper, and nutmeg.

9. When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.

10. Drain pasta well and add it to the skillet.

11. Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.

12. Adjust the seasonings and serve; pass the extra cheese at the table.

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