There’s something truly special about pasta infused with red wine—it’s rich, bold, and infused with layers of deep flavor. Tagliatelle al Vino Primitivo isn’t just visually stunning; every bite carries the robust essence of the wine.
The slow-cooked pork ragout is hearty and flavorful, complemented by the briny intensity of olives and the delicate tenderness of artichokes. And then there’s Pecorino di Fossa, an ancient cave-aged cheese with a sharp, complex richness that ties it all together.
Rustic, vibrant, and packed with bold Italian flavors, this dish is a true celebration of tradition and taste.
Difficulty : Easy
Prep time : 10 minutes
Cook time : 15 minutes
Doses for : 4/6 people
- 1lb minced pork
- 2 shallots, finely chopped
- 1 cloves garlic, minced
- 1 tsp red chili flakes (adjust to taste)
- 1 cup Tuscan baby artichoke hearts, quartered
- 1/2 cup Riviera pitted olives, roughly chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stop
- Salt and black pepper, to taste
- Fresh flat-leaf parsley, chopped (about 1/2 cup)
-1 bag Tagliatelle al Vino Primitivo
- Fresh basil for garnish (optional)
1. Heat olive oil in a large pan over medium heat. Add the shallots and cook until soft and translucent, about 3-4 minutes.
2. Add the minced garlic and chili flakes, stirring until fragrant (about 1 minute).
3. Increase heat to medium-high, then add the minced pork. Season with salt and pepper and cook until browned, breaking it up with a spoon (6-8 minutes).
4. Deglaze with the white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
5. Add the chicken stock and let the sauce simmer gently for 15 minutes, allowing it to reduce slightly.
6. Stir in the artichoke hearts and olives and continue to cook for 5 more minutes. If the sauce thickens too much, add a splash of stock.
7. Bring a large pot of salted water to a boil.
8. Cook the Tagliatelle al Vino Primitivo according to package instructions until al dente.
9. Reserve about 1 cup of pasta water, then drain the pasta.
10. Add the cooked tagliatelle directly into the ragout pan. Toss gently to coat the pasta in the sauce, adding reserved pasta water a little at a time if needed to loosen the sauce and help it cling to the noodles. Turn off the heat and add ½ cup of grated Pecorino di Fossa. Stir to combine.
11. Plate the pasta generously and top with some Pecorino di Fossa, sliced with a vegetable peeler.
12. Garnish with a bit more parsley and some basil leaves and a drizzle of Umbria olive oil for extra richness.
