Make this Bucatini rose the mother of wine in your life

It’s incredibly liberating not to try to be special or different. I love pumpkin spice. I love “The Office”. I have a nice phone case. Do you want to know why Ed Sheeran is famous? It’s me; I’m the one who does it. In short, #sorrynotsorry, I’m every inch a mother wine.

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I have no wordmarks to indicate my philosophy of “Live Laugh Love” or that I “Namaste in bed”; I don’t have any statements about the ethics of “Rosé All Day”. But I’m a working father and a full-time student who goes through all… this is With the help of chocolates, fluffy pants, “GBBO” and a cup or two under my weighted blanket. So sue me, this stuff is awesome and I love it unconditionally.

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I’m not sure when Rosy Malbec became the new, or why last year’s bucatini became as scarce as toilet paper. But I know that when I was browsing through my beloved version of Jamie Oliver’s indispensable “5 Ingredients” lately looking for dinner inspiration, the words for “pink pasta” were different than when the book came out four years ago. Suddenly, that was exactly what I wanted to do right away.

Oliver makes his dish with shrimp, angel hair pasta, and red pesto, which, when you think about it, make for a great meal at home in the ’80s. But I’m allergic to shrimp and didn’t have any red pesto on hand this particular evening, so I ditched both. However, I wanted to rely on the pink look, so I whipped up some prosciutto for the occasion. I’ve also added a flavor that enhances the patina of the butter to the mix. And finally, since the mother of wine always lags a year behind any trend, I made it all up with bucatini.

This is a dinner that you get on the table in 15 minutes and then enjoy at your leisure, preferably with the rest of the bottle of roses and some intense conversations about the “Sex and the City” reboot. Better yet, get someone you love to make this for you. It’s been a long day and you deserve a night off.


Rosie Bucatini
Inspired by “5 Ingredients” by Jamie Oliver
Makes 4 to 6 servings


  • 1 (12 ounce) box of bucatini (or any type of pasta you like)
  • 4 garlic cloves, peeled and finely chopped
  • 2/3 cup rose or white wine
  • 4 ounces ground beef
  • 1 tablespoon butter
  • olive oil
  • salt


  1. Bring a pot of salted water to a boil and cook pasta to fill directions. Strain and reserve three-quarters of a cup of the cooking water.
  2. Meanwhile, over medium heat, heat a few tablespoons of olive oil in a large skillet.
  3. Add the garlic and prosciutto and saute until the meat begins to soften. Remove the meat from the skillet.
  4. Add the wine and let it reduce by half, about a minute or two.
  5. Add the butter bowl and my heart. Now add the cooking water and let everything shrink a bit more.
  6. Add the pasta to the skillet to cover it completely with the sauce and warm everything in it.
  7. Remove from heat and stir in crunchy prosciutto. A little lemon zest on top is really good.
  8. Serve immediately with radicchio salad to keep the glow going.

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