Italian/ Pasta

Bucatini Pasta + Chianti Classico Sauce

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Pasta + wine = happy me. I can think of NO better way to celebrate National Wine Day (or…Tuesday) than with this appetizing recipe for Bucatini Pasta. Get ready to fall in love with this easy, homemade, Chianti Classico Riserva sauce that is slow-simmered with roasted garlic, Italian Chianti Classico Riserva wine, olives, and more.

Bucatini Pasta Chianti Sauce | Buy This Cook That

Bucatini Pasta in Chianti Classico Sauce

Two of my ultimate food loves are pasta in red sauce and a full-bodied, red wine. This recipe is a celebration of both those things. The dry Santa Margherita Chianti Classico Riserva is the perfect addition to this homemade pasta recipe.

This simple, yet elegant, recipe for bucatini pasta in Chianti Classico sauce made with Santa Margherita Chianti Classico Riserva is perfect for celebrating National Wine Day. You can also serve it on girls’ night or on a romantic date night with your special loved one.

The rich heritage of Santa Margherita wines makes it worthy of life’s memorable experiences. Why settle for anything else? Santa Margherita is proud of their tradition as one of the leading premium wine brands. They also have a Pinot Grigio, Prosecco Superiore, and Sparkling Rosé.

Santa Margherita Chianti Classico Riserva

Ingredients Needed:

  • Roasted garlic
  • Extra virgin olive oil
  • Shallots
  • Olives, green or black
  • Santa Margherita Chianti Classico Riserva
  • Crushed tomatoes
  • Sea salt + cracked black pepper
  • Bucatini pasta
  • Parmesan cheese
  • Fresh basil

So, what’s the big deal about bucatini pasta? Everything! Think spaghetti, only with a hole running down the center. Yep, bucatini pasta is THE pasta for this recipe because it soaks up more of the sauce .

overhead photograph of bucatini pasta

TIP: Add the wine to the pan after sautéing the shallots and olives. This will deglaze the pan and help get all that flavor into your pasta sauce.

Bucatini Pasta served with homemade Chianti Sauce

You can follow Santa Margherita Wines to learn more and for inspiration on Facebook and Instagram.

Once everything is combined as noted in the recipe at the bottom of this post, time to let the Chianti Classico sauce simmer. We simmered ours on very low heat for about 20 minutes. All the flavors meld…the sweet, roasted garlic, the dry, fruity wine, the tangy tomatoes…you just KNOW this is going to be good.

Slow simmered pasta sauce made with chianti wine, roasted garlic, olives, and fresh basil

How to make Bucatini Pasta with Chianti Classico Sauce:

  1. Preheat oven to 350 degrees. Slice the end off of a whole head of garlic. Place the garlic in foil and drizzle with one teaspoon of the olive oil. Fold the foil to secure the garlic so the oil will not spill out. Bake in the oven for 45 minutes. Remove and set aside.
  2. In a large sauce pan or skillet, heat one tablespoon of olive oil over medium heat. Cook the shallots for 5 minutes, stirring frequently, until they are tender and translucent.
  3. Stir in the olives and cook another 2 – 3 minutes until heated through.
  4. Add the Santa Margherita Chianti Classico Riserva, crushed tomatoes, pressed roasted garlic, salt and pepper. Stir to combine well. Bring to a low boil, stirring frequently.
  5. Reduce to low and simmer for 20 minutes, stirring occasionally.
  6. Prepare the bucatini pasta according to package directions for al dente. When done, using tongs, directly transfer the bucatini from the cooking water to the prepared chianti sauce.
  7. Add the remaining olive oil and 1/4 cup of pasta water. Toss the pasta into the Chianti Classico sauce using the tongs until heated through. 
  8. Fold in the parmesan cheese and basil, tossing to combine. 
  9. Serve hot with additional parmesan and basil if desired.

Many people like to serve their pasta with the sauce on the side. You can do that if you’d like. I like to combine it all in the pot, add a little pasta water to bind everything together and add a little cheese to melt right into the dish.

Bucatini pasta being added to a pan of chianti tomato sauce

TIP: This Chianti Classico Sauce is so delicious; you should make a double batch. Store the rest in a sealed jar in the fridge or freezer. It will keep up to two weeks in the fridge or two months in the freezer.

Pasta Lover? Here are more recipes to try:

Sausage Asparagus Pasta Bake

Buttery Spinach Angel Hair Pasta

Chicken Bacon Ranch Pasta Casserole

A sauce pan with bucatini pasta swirled with chianti tomato sauce, shredded parmesan cheese, and fresh chopped basil.

You can find Santa Margherita at Kroger, as well as your local liquor or supercenter stores. You can also find the other ingredients used in this recipe at Kroger.

Celebrate National Wine Day with Santa Margherita Wines and our recipe for Bucatini Pasta in Chianti Sauce.

How do you like your Bucatini Pasta? Tips + Tricks!

  • While you are making the roasted garlic used in the Chianti Classico sauce, make some extra. You can store it covered in olive oil at room temperature for a week or two.
  • For the best results, cook the bucatini pasta to al dente. You want it to soak up as much of the Chianti Classico pasta sauce as possible during the last steps of the recipe.
  • If you prefer a chunkier sauce, use diced tomatoes (undrained) instead of the crushed tomatoes.
  • Not sure about using olives in this pasta sauce? No worries. You can swap them out for mushrooms or sweet bell peppers.
  • Don’t toss out that pasta water. You’ll need it in the recipe.
  • I highly recommend using FRESH basil in this recipe. Add it at the end. However, if you can’t get your hands on fresh, you can substitute 2 teaspoons of dried herbs when you add the tomatoes.
  • Add salt sparingly because of the salt content in the tomatoes and olives. Be sure to taste it before adding the parmesan cheese and re-seasoning to your preference.
  • Serve this bucatini pasta recipe hot with crusty bread, extra cheese, and more fresh basil. Oh, and a bottle of Santa Margherita Chianti Classico Riserva.
Bucatini Pasta in Chianti Sauce | Buy This Cook That

Santa Margherita is such a versatile wine. This premium wine is perfect for enjoying at home, gift-giving, and of course, in your favorite recipes. Click here to learn more about Santa Margherita wines.

Pasta + wine = happy me. I can think of NO better way to celebrate National Wine Day (or...Tuesday), than with this appetizing recipe for Bucatini Pasta. Get ready to fall in love with this easy homemade chianti sauce that is slow-simmered with roasted garlic, Italian Chianti wine, olives, and more.
Bucatini Pasta in Chianti Sauce | Buy This Cook That
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Bucatini Pasta in Chianti Sauce

Hearty bucatini pasta is served in a homemade Chianti Classico sauce. Flavored with rich Chianti Classico wine, roasted garlic, olives and fresh basil, this pasta recipe is easy and soon to be your new favorite.

Course Pasta
Cuisine Italian
Keyword bucatini pasta
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 Servings
Calories 382 kcal
Author Buy This Cook That

Buy This

  • 1 head garlic
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons extra virgin olive oil divided
  • 1 shallot peeled and finely sliced
  • 1/2 cup olives sliced, black or green
  • 2/3 cup Santa Margherita Chianti Classico Riserva
  • 28 ounces crushed tomatoes
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 12 ounces bucatini pasta prepared to package directions
  • 1/4 cup reserved pasta cooking water
  • 1/2 cup parmesan cheese shredded, plus optional amount for serving
  • 3 tablespoons basil fresh, chopped, plus more for serving

Cook That

  1. Preheat oven to 350 degrees. Slice the end off of a whole head of garlic. Place the garlic in foil and drizzle with one teaspoon of the olive oil. Fold the foil to secure the garlic so the oil will not spill out. Bake in the oven for 45 minutes. Remove and set aside.

  2. In a large sauce pan or skillet, heat one tablespoon of olive oil over medium heat. Cook the shallots for 5 minutes, stirring frequently, until they are tender and translucent.

  3. Stir in the olives and cook another 2 – 3 minutes until heated through.

  4. Add the Santa Margherita Chianti Classico Riserva, crushed tomatoes, pressed roasted garlic, salt and pepper. Stir to combine well. Bring to a low boil, stirring frequently.

  5. Reduce to low and simmer for 20 minutes, stirring occasionally.

  6. Prepare the bucatini pasta according to package directions for al dente. When done, using tongs, directly transfer the bucatini from the cooking water to the prepared chianti sauce.

  7. Add the remaining olive oil and 1/4 cup of pasta water. Toss the pasta into the chianti sauce using the tongs until heated through. 

  8. Fold in the parmesan cheese and basil, tossing to combine. 

  9. Serve hot with additional parmesan and basil if desired.

Recipe Notes

Time can be reduced by using store-bought roasted garlic, or by preparing it ahead of time in bulk. (You can store the extra in small jars of olive oil at room temperature.)

This recipe is best served with al dente pasta. 

Adjust the amount of pasta water needed based on your preference. It helps the starches in the pasta form a thickened sauce that clings to the bucatini.

Nutritional value does not include the addition of extra cheese or basil. 

Nutrition Facts
Bucatini Pasta in Chianti Sauce
Amount Per Serving (1 g)
Calories 382 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 585mg 24%
Potassium 554mg 16%
Total Carbohydrates 55g 18%
Dietary Fiber 4g 16%
Sugars 7g
Protein 13g 26%
Vitamin A 8.9%
Vitamin C 17.1%
Calcium 17.2%
Iron 15.2%
* Percent Daily Values are based on a 2000 calorie diet.

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1 Comment

  • Reply
    Karly
    May 22, 2019 at 4:10 pm

    Pasta and wine = happy me too! Thanks for sharing.

  • Leave a Reply