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  • Writer's pictureCarlos Sarmiento

Another bowl of pasta! Spicy linguine with pancetta and white wine-sage sauce.

(Photo: Carlos Sarmiento)

Yes…another bowl of pasta! One that you do not want to miss!

Returning to my love of what I call cucina rustica, or rustic kitchen, this new pasta dish is incredibly easy to do and with minimal ingredients.

(Photo: Gabriella Clare Marino)

Pancetta (pork belly meat), which literally means “little belly” in Italian is the star of the show, with a supporting cast of red pepper flakes and fresh sage to enhance the flavor, rendering a nice piquant and earthiness essence to the dish.

The secret to great tasting pasta is to toss it in the sauce, making sure every strand or piece is evenly coated to ensure maximum flavor with every bite.

Let‘s get cooking!

Menu: Spicy linguine with pancetta and white wine-sage sauce.

Wine pairing: 2017 Altamana - Grande Reserve Malbec (Maule, Chile)

Serves 4


  • 1/2 package of linguine pasta

  • 1 (4 ounce) package of pancetta, cut in small cubes.

  • 2 tablespoon of fresh sage, finely minced

  • 1 teaspoon of red pepper flakes

  • 2 tablespoons of unsalted butter

  • 1/3 cup of white wine

  • 1/4 cup of vegetable stock

  • 2 tablespoons of extra Virgin olive oil

  • Parmesan cheese to taste



  • Boil linguine per package instructions, once cooked, toss linguine in olive oil and transfer to sauce pan to coat pasta with finished sauce.


  • Heat up large frying pan on medium heat.

  • Add pancetta and cook through for about 8 minutes. Remove pancetta from pan and place on paper towel-lined dish to drain excess fat. Leave pancetta fat on frying pan.

  • Add red pepper flakes to pan and heat through, stirring, for 1 minute.

  • Add sage and stir for 2 minutes.

  • Add wine, stir. Add stock, stir. Reduce heat to slow simmer (about 3-5 minutes).

  • Add butter and stir for another 2 minutes.

Serve it up!

Make sure pasta is well tossed and coated with the pan sauce.

Serve equal portions to four dishes, making sure there are plenty of pieces of pancetta on each plate. Sprinkle some Parmesan cheese on top and serve.

Buon appetito! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine...

A special thank you to Kobrand Wine and Spirits for this delightfully rare and supple Chilean Malbec!

This wine is a blend of grapes from Maule’s Vineyards. Plants are more than 60 years old, located in a temperate area with high thermal amplitude thanks to ocean breezes flowing next to the Andes mountain range.

These vines have naturally low yield, producing grapes of high quality and authenticity. Soils are in part granitic and partly clayish with rocks. In both cases the vines are managed without irrigation because they grew very deep root systems over decades, giving unique character to the grapes.

After 12 months in new French medium toasted oak, these elegantly structured wines retain the pure aromatic expression of the Malbec’s fine tannins.

2017 Altamana - Grande Reserve Malbec (Maule, Chile)

(Photo: Carlos Sarmiento)

Tasting notes: Intense, lively ruby dark color. Aromas of raspberry and Morello cherry with floral notes introduce a complex palate with well rounded tannins and great balance. The finish is intense and very long.


100% Malbec

Food pairing: Grilled beef, chicken, pork.


90 Points

Wine Advocate

90 Points

Blue Lifestyle

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Special thanks to Sarah Ubertaccio and her team at qb cucina for the beautifully curated decorative dishes.

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Decorative wine drip collar by:

(Special discount promo code: CFW15)

(Photo: Daniele Levis Pelusi)

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