Pasta al Barolo is a main course that reminds me of childhood, when we would gather on Christmas Eve with grandparents, cousins, and uncles for dinner. In my area, or rather in my family, it was customary to eat Milanese-style tripe. However, despite being a good food blogger and having included it in my recipes, I have never been able to taste it. What can I say? No offense to the people of Brianza, but I don’t like it. For this reason, my aunt Anna made this pasta especially for me on Christmas Eve. That’s why whenever I think of Pasta al Barolo, I think of Christmas. Actually, it’s a main course that can be prepared at other times of the year, for a dinner with friends.
Very easy and quick to prepare, for this recipe you will need a very full-bodied red wine, which will cook in the pan with curry until it is almost evaporated. Towards the end of the cooking, as per the original recipe, I added some cooking cream to make this dish creamy and even tastier. Obviously, it’s so good that even my husband and daughters have tried it! The other day Francesca asked me to make it for her, and while searching through the various family recipes stored in a tin box, I found it. If you’re curious to find out how to make it, let’s head to the kitchen because Aunt Anna’s Pasta al Barolo will be ready in a click!
If you are interested in other recipes for pasta dishes, also read:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz pasta
- 3.5 oz cooked ham (in one slice)
- 3.5 oz raw ham (in one slice)
- 1.5 tbsp extra virgin olive oil
- 2 cups red wine (Barolo or full-bodied red wine)
- 0.85 cup cooking cream
- 1 oz Parmigiano Reggiano DOP
- 1 tsp curry
- nutmeg (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Frying pan – non-stick
- Tall saucepan
- Colander
- Cutting board
- Knife
Steps
First, remove the rind from the slice of raw ham and then cut it into cubes. Then do the same for the cooked ham. Heat a non-stick pan and pour in some oil. Add the ham cubes and let them brown for a couple of minutes over low heat.
Once they become golden, raise the heat and pour in all the red wine at once. Add the curry, stir, and then adjust the salt and pepper. Cover with a lid and cook for 10 minutes, stirring occasionally, until reduced: the wine should evaporate, leaving a slightly thick sauce.
In the meantime, cook the pasta al dente. Return to the sauce and once it has reduced, add the cream. Stir well and add the nutmeg and grated cheese, stirring again until the cheese has melted. Drain the pasta and transfer it to the pan with the sauce. Sauté it in the pan for a couple of minutes to combine.
Pasta al Barolo is ready! Plate it with another generous sprinkle of pepper if you like.
Variations and Tips for Pasta al Barolo
Barolo wine is particular and expensive, and you can still substitute it. I recommend using a full-bodied red wine.
Despite the presence of wine, even the little ones can taste it because the alcoholic part will evaporate during cooking.
Pasta al Barolo can be stored for two or three days in the refrigerator in a container with a lid
If you liked this recipe, you might also be interested in Red Lentil Pasta with Pumpkin and Speck, or Pasta with Mushrooms, Speck, and Peppers, or even Butter and Sage Pasta with Grilled Eggplants.
FAQ Questions and Answers for Pasta al Barolo
How can I substitute Barolo wine?
You can use another very full-bodied wine.
