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 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.

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 .

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.

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.

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 ¼ 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.

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

Spinach + Basil Ricotta Stuffed Shells

Chicken Bacon Ranch Pasta Casserole

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.

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.

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.