Drunken Tuscan Pasta

We loved this dish so much, I had to make it plant-based.  The original post is below, but here is the "new" version.  We did decide that the bacon and Parmesan really did make this meal amazing, but it was still delicious without those ingredients.  Just make sure to have some liquid smoke on hand, and good salt and pepper to bring the flavors out.

Drunken Tuscan Pasta [Vegan]
serves 6

• 1 bottle red wine
• 1 lb whole wheat pasta
• 2 8ox boxes sliced baby bellas
• 1 T dried rosemary
• 4 T garlic - minced
• Red pepper flakes
• 5 cups (a whole BIG bag, 9-10 oz) fresh spinach or a box of frozen leaf spinach, thawed
• 1/4 t nutmeg
• 1/4 t liquid smoke
• salt and pepper to taste

--Dump the entire bottle of wine into a pot and add enough water to come to the 'normal' level of water you typically use to cook pasta. About 2 cups.  Boil and add the pasta and cook according to instructions.
--Meanwhile, saute mushrooms, garlic, rosemary, and red pepper flakes (to taste) in a skillet.
--Once sauted, add spinach and let it wilt. Once wilted, take 3 ladle-fulls of red wine/water from the pot. Add liquid smoke here and then simmer just a little bit.
--Drain pasta and add to the spinach mixture. 

We were served this at a friends house and I just knew I needed the recipe in my box! I recreated it for my mom while she was here and I'm pleased to say it was just as good as the first time I had it. Don't you love when that happens? This is originally a Rachel Ray recipe that my friend tweaked, and I tweaked a little more. It's great with the Caprese Salad on a Stick recipe (below) for an appetizer, a great salad and fabulous bread.

Drunken Tuscan Pasta

• 1 bottle red wine
• 1 lb Perciatelli (the coolest pasta EVER. It looks like spaghetti, only thicker, and it's hollow. Any kind of fun thick pasta will work, but this is the kind that is recommended) (omit for heart healthy)
• 1 cup thick bacon (cooked) broken into pieces
• 3 Portabella mushroom caps (or a box of Baby Bellas that I found on sale) sliced
• 1 T dried rosemary
• 4 T garlic - minced
• Red pepper flakes
• 5 cups (a whole BIG bag) fresh spinach
• 1/4 t nutmeg
• Parm (I only had the powder stuff on hand, but fresh shredded is best)

--Dump the entire bottle of wine into a pot and add enough water to come to the 'normal' level of water you typically use to cook pasta. Boil and add the pasta and cook according to instructions.
--Meanwhile, saute mushrooms, garlic, rosemary, and red pepper flakes (to taste) in a skillet in olive oil.
--Once sauted, add spinach and let it wilt. Once wilted, take 3 ladle-fulls of red wine/water from the pot. Simmer just a little bit.
--Drain pasta and add to the spinach mixture. Mix the bacon in with everything.
--Top with Parmesan.

Enjoy!

In the main bowl before we served it