Red Wine Bacon
Ham Fusilli (Pasta Sbagliata)
A playful twist on the classic Amatriciana, this 'sbagliata' fusilli combines savory bacon, ham, and a rich red wine reduction for a comforting, quick meal.
The term sbagliata, meaning mistaken or wrong, perfectly describes this improvisational take on a Roman classic. By swapping traditional guanciale for a mix of bacon and ham and incorporating a splash of red wine to deglaze the pan, this recipe embraces the beauty of cooking with what you have on hand. It is a hearty, rustic dish that encourages you to trust your own taste and enjoy the process as much as the meal.
Ingredients
- 200 g fusilli pasta
- 50 g bacon
- 50 g ham
- 1 small onion
- 30 g butter
- 50 ml spicy olive oil
- 100 ml dry red wine
- 200 g peeled tomatoes
- 30 g Pecorino Romano sheep cheese
Instructions
- 1Sauté the onion base
Place a knob of butter into a hot pan and let it melt. Once bubbling, add the thin onion slices, stirring gently to allow them to soften and begin to sweat in the butter.
Tip: Keep the heat at medium to ensure the butter doesnt burn before the onions soften. - 2Add spicy olive oil
Drizzle a generous amount of spicy olive oil over the onions and butter in the pan. This adds a kick of heat that will infuse the entire base of the dish.
Tip: If you dont have spicy olive oil, you can use regular olive oil and add a pinch of red pepper flakes instead. - 3Add the meat
Add the small cubes of bacon and ham into the pan with the softened onions. Sauté everything together until the meat is browned and fragrant, which builds the savory essence of the base.
Tip: Use a mix of different cured meats if available for a more complex flavor profile. - 4Add the fusilli pasta
Take the half bag of fusilli pasta and carefully pour it from the glass bowl into the pot of boiling water. Ensure the pasta is fully submerged to allow for even cooking.
Tip: Make sure the water is at a rolling boil before adding the pasta to ensure the perfect texture. - 5Deglaze with red wine
Pour a splash of red wine into the pan with the meat and onions. Let it simmer and bubble until the alcohol has fully evaporated, which helps deglaze the pan and lift the flavorful browned bits.
Tip: Use a dry red wine for the best balance of acidity and flavor. - 6Incorporate the tomatoes
Add a ladleful of crushed, peeled tomatoes to the pan. Stir well to combine with the wine-deglazed meat and onions, then simmer until the sauce thickens and flavors meld.
Tip: Using high-quality canned peeled tomatoes makes a significant difference in the final sauce texture.
