© J Sainsbury plc 2020
Red wine and pancetta linguine
Use red wine in this delicious pancetta and walnut linguine for even more Valentine's indulgence
-
Ready in 25 minutes
-
Cooking time 15 minutes
-
Prep time 10 minutes
-
Serves 2
Ingredients
- 750ml red wine
- 200g linguine
- 2 tbsp roughly chopped walnuts
- 130g pancetta
- 1 tbsp olive oil
- 4 cloves garlic, crushed
- 2 tbsp grated parmesan
- 1 tbsp fresh parsley, roughly chopped, to serve
Method
-
1
Pour 1 litre water into a large saucepan, then top up with the red wine. Bring to the boil, then add the linguine and cook according to the instructions on the packet. Meanwhile, toast the walnuts in a large saucepan until golden brown, then set aside.
-
2
Dry fry the pancetta for 3-4 minutes until crispy and the fat has rendered down. Remove with a slotted spoon and set aside.
-
3
Add the oil and garlic to the pan and heat slowly, gently cooking the garlic for 4-5 minutes until really fragrant. Stir in the walnuts.
-
4
Drain the linguine, reserving a good mugful of the cooking liquid. Pour a splash into the pan, then add the pasta and toss well to combine. Add more cooking liquid if needed. Stir through the parmesan and most of the parsley. To serve, divide between two bowls and sprinkle with the remaining parsley.
