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Red Wine Garlic Bucatini

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This red wine garlic bucatini recipe is cooked in wine and then sautéed in a red wine garlic sauce. Top it with a soft boiled egg for a stunningly simple dinner.

*This post is sponsored by Barilla®This red wine garlic bucatini is cooked in wine and then sautéed in a red wine garlic sauce. Top it with a soft boiled egg for a stunningly simple dinner.

If there’s one food out there that epitomizes comfort for me, it’s pasta.

Memories of early Sunday night dinners at my grandparents’ house, walking into a kitchen with sauce bubbling away on the stove, meatballs being rolled on the counter and bottles of wine flowing among the adults, pasta etched it’s way into my heart early on.

These days, a house made pasta on a good restaurant’s menu is nearly impossible for me to pass up and while nothing really compares to the pappardelle my great aunt in Italy made by hand and served to us alongside some wild boar bolognese a few years back, I love almost every single shape, type and size it comes in.

Red Wine Garlic Bucatini makes for a jaw dropping color and elegant meal that couldn't be easier.

My reaction to finding Barilla’s® bucatini on the grocery store shelf recently was probably a little out of line on the excitement scale but I simply couldn’t help myself.

Family dinners were pretty much always the staples: penne, rigatoni, linguine (never spaghetti, my family has a strange aversion to linguine’s rounder cousin for some bizarre reason) and maybe sometimes farfalle if someone got a little crazy that week.

So as an adult, I’ve come to love the more artisanal, less popular shapes, bucatini being one of them. 

Top this red wine garlic bucatini with a soft boiled egg for a simple yet elegant dinner.

Like spaghetti, but with more chew to it (and a fun hole in the center!), bucatini holds up really well to thick sauces and the like.

I immediately imagined it with a hearty bolognese (or something like this simple bucatini pasta with garlic shrimp) and a full glass of red wine but then my brain went on a tangent when it got to the wine part.

Would the bucatini turn red if I cooked it IN wine?

Red Wine Garlic Bucatini is an easy weeknight meal with a simplistic elegance.

Google told me it would and this simplistic yet elegant red wine garlic bucatini was born.

The red wine gives the pasta a deep, almost sweet taste to each bite and adds an element of savory-ness to the meal that goes perfectly with the soft boiled egg served on top.

The yolk drips down onto each garlic bucatini strand as you twirl it around your fork and it’s pasta magic at its best.

Simple, elegant and easy, this red wine garlic bucatini is great for either a quick weeknight meal or a special weekend occasion.

As an affordable pantry staple, pasta can easily transform into a quick dinner alongside healthy fats, vegetables and protein.

The yearly meal gap (meals missing in homes of those struggling to put food on the table) in New York City is nearly 242 million which is why today, Barilla® will rally everyone across the five boroughs to #GoOrangeWithBarilla.

500,000 meals will be donated to Food Bank For New York City for New Yorkers in need. Barilla® will also give away 20,000 pasta dinner kits to New Yorkers in a hope to raise awareness around this important mission.

Cooking the pasta in red wine gives this bucatini it's gorgeous color. Top with a soft boiled egg for an easy meal!

Love this red wine garlic bucatini recipe?

Looking for more pasta recipes? Try one of these: Pasta Checca with BurrataCreamy Tomato Ranch Pappardelle with Caramelized Onions and Split Pea Pesto Gemelli with Crispy Pancetta.

Red Wine Garlic Bucatini

Red Wine Garlic Bucatini

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This red wine garlic bucatini recipe is cooked in wine and then sautéed in a red wine garlic sauce. Top it with a soft boiled egg for a stunningly simple dinner.

Ingredients

  • 3 cups + 1/3 cup (about 1 bottle) red wine
  • 3 cups water
  • 12 ounces Barilla bucatini
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped parsley
  • freshly grated parmesan
  • 4-6 soft boiled eggs

Instructions

  1. Pour the 3 cups of red wine and water into a large sauce pot and bring to a boil.
  2. Add bucatini, reduce heat slightly and cook until al dente, about 8 minutes.
  3. Reserve 1/2 cup cooking liquid then drain the pasta.
  4. Place olive oil in a large skillet over medium heat.
  5. Add garlic and red pepper flakes and sauté for 1 minute.
  6. Add the reserved wine and cooking liquid to the skillet and cook an additional 1 minute.
  7. Transfer the bucatini to the skillet, toss until fully coated with the red wine, olive oil, garlic mixture.
  8. Garnish with the chopped parsley and grated parmesan.
  9. Serve each portion with a soft boiled egg.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 187mgSodium: 84mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.
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Maia

Saturday 27th of October 2018

have you tried this with other pasta shapes? My son is not a fan of long thin noodles and wondering if it would work with other types.

Running to the Kitchen

Sunday 28th of October 2018

I haven't but I can't see why it wouldn't work.

Roshani

Wednesday 18th of January 2017

That looks soo good!! Thank you for sharing your recipe :) will definitely give this a try!

Kim Beaulieu

Monday 19th of September 2016

This is just the coolest pasta recipe in the blogosphere right now. I love this idea, it's just brilliant. Plus the photos are stunning. Love Barilla pasta.

PC

Wednesday 14th of September 2016

Does anyone have a good wine recommendation for this recipe?

Running to the Kitchen

Wednesday 14th of September 2016

I used a cabernet. You want something good enough to drink but definitely not the best/most expensive wine out there.

shelly (cookies and cups)

Tuesday 13th of September 2016

Obsessed with everything about this dish! I LOVE Bucatini... and the color the red wine gives it is GORGEOUS. And that egg! Love love love!

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