Mediterranean Month: Recipe - Spaghetti with pancetta and chilli tomato
When it comes to a balanced lifestyle, Mediterranean’s know how it should be done! And, they know how to best enjoy a good glass of wine. It is not just what Mediterranean’s drink, it’s how they drink. It’s about taking time out to sit down for a meal with others to catch up and socialise. They eat and drink together having lively conversations instead of constantly checking their mobile phones. It’s all about connecting with family and friends.
So, Willunga 100 is going Mediterranean this January and therefore, it's Tempranillo time! Tempranillo comes from the Spanish word, “temprana” which means early, referring to the fact that it’s an early-ripening red variety.
Try a bottle of our 2016 Tempranillo with this delicious pasta recipe, and make a point of enjoying it with good company.
Spaghetti with pancetta and chilli tomato
130g pancetta, roughly chopped into small pieces
1 small onion, finely chopped
3-4 tbsp extra virgin olive oil
1 hot dried red chilli, finely chopped
2 tbsp dry white wine
500g small cherry plum tomatoes, cut into quarters
400g spaghetti pasta
80g, freshly grated Parmesan cheese
For the sauce, put the pancetta and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.
Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Drain the spaghetti and mix with the sauce.
Serve sprinkled generously with the freshly grated Parmesan and WILLUNGA 100 Tempranillo, or any of our Grenache wines.