Chianti. Pappardelle. Parmesan. Pancetta. Onion. That’s pretty much it for this dish, but somehow heat and seasoning can just work their magic and turn the simplest of ingredients into something so incredibly delicious. This is why I am obsessed with Italian food, and especially PASTA. There are just endless amazing ways to elevate humble pasta, and most of them are fast.

This one is an adaptation of a dish at Ciccio in NYC, and it was perfect on a cold winter weeknight.

Strisce alla Chiantigiana (from Bon Appetit)
8 ounces pappardelle or 12 oz. spaghetti
Kosher salt
1 tablespoon olive oil plus more for serving
½ red onion, thinly sliced
4 ounces pancetta, cut into ¼” pieces
Freshly ground black pepper
1½ cups Chianti or other dry red wine
¼ cup low-sodium chicken broth
½ cup grated Parmesan (about 2 oz.) plus more, shaved, for serving
1 Tbsp chives **I threw those in myself, because chives, but also because the photo in BA had slivers of, I think, basil. I was basil free that day.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving ½ cup cooking liquid.

Meanwhile, heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until pancetta is brown and crisp, about 5 minutes; season with salt and pepper.

Add wine and broth, bring to a boil, and cook, stirring occasionally, until reduced by half, 8–10 minutes.

Add pasta, ½ cup reserved cooking liquid, and ½ cup grated Parmesan.

Cook, tossing often, until sauce coats pasta, about 3 minutes; season with salt and pepper.

Serve pasta drizzled with oil and topped with shaved Parmesan (and chives or basil, if you’re me).