While cooking this, I had a moment of panic. While the wine simmered, I thought to myself, "Is this going to taste like pasta with wine juice?" Nope. It was amazing. Don't let the slightly purple color freak you out. This recipe from Bon Appetit was hearty and uber tasty. I made a few adjustments - using bacon instead of pancetta, channeling my Wisconsin roots by adding about two times the suggested amount of parmesan, and adding some fresh chopped parsley on top.
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