WINE & DINE: Smooth & Medium Reds & Pasta - SaltWire Network

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The cold nights of December are here. A plate of hearty, rustic pasta can be the perfect choice of comfort food. It is the simplicity of pasta that arguably makes it the quintessential comfort food. The term itself translates to paste, a reference to the mixture of flour and egg (or water) that forms the basic dough. Amazingly, only two ingredients form the base of this staple dish. As for the sauce, while many chefs are known for adding a myriad of ingredients to pasta, most of the classic recipes are rooted in fewer, not more, ingredients.

As for the pairings, keep the wines smooth and medium-bodied, although a little Old-World savoury edge goes a long way to making a perfect pairing. Easy Italian reds, simple Spanish Rioja and country style wines from the Old World and right here in Nova Scotia, all would have a place on the dinner table with pasta.

4 Wines that are perfect for pasta

1. Chianti – The tangy red fruit flavours of Tuscany’s (Italy) Sangiovese-based Chianti is well-suited to the similar tartness of tomato-based sauces.

2. Rioja – The Tempranillo-based wines of Rioja gain a herbal, savoury complexity over time. Rioja is also known for its mushrooms. Not surprisingly, Rioja reds pair well with mushroom-based pasta dishes.

3. Primitivo – Southern Italy has a wonderful tradition of pasta made with olives and capers. Try a simple local Italian red, such as Primitivo, with Southern Italian-inspired pasta dishes.

4. Nova Scotian Reds – There is a savouriness to many Nova Scotia red wines, particularly those made from our hybrid grapes such Marechal Foch and Leon Millot. Match Nova Scotia reds with pasta served with hearty and herbal ragu sauce (meat braised with tomatoes and herbs).

Mushroom Pappardelle

4 Servings
Prep Time: Less than 30 minutes
Total Time: Less than 30 minutes

1 14 g package mixed, dried mushrooms

16 oz pappardelle (or other wide pasta)

1 tbsp olive oil

2 tbsp butter

2 cups cremini mushrooms, halved

2 cloves garlic, minced

¼ cup white wine

Salt, to taste

Pepper, freshly cracked, to taste

1 tbsp fresh thyme

1/3 cup Parmesan, freshly grated

Directions: Place dried mushrooms in a bowl of hot water for 15 minutes, reserve the liquid. Meanwhile, set a pot of salted water over high heat. When water begins to boil, add pasta and cook until al dente. While the water is coming to a boil, place the olive oil and butter in a sauté pan set over medium heat. When the butter has melted add the cremini mushrooms. When the mushrooms are soft, add the garlic and continue to sauté until fragrant, about 30 seconds. Add the reserved dried mushrooms, white wine and a splash of the dried mushroom water. When the liquid has mostly evaporated, season with salt, pepper and thyme. Place the pappardelle in the pan along with a little pasta water. Toss to combine. Serve immediately. Serve with extra Parmesan and accompany with a side salad.

Penna Arrabiata

4 Servings
Prep time: Less than 30 minutes
Total time: Less than 30 minutes

2 tbsp olive oil

1 clove garlic, minced

1 tsp dried chilies

28 oz can San Marzano tomatoes

Pinch salt & pepper

16 oz penne pasta

Directions: Heat oil over medium heat. When oil is hot, add garlic and chilies. Sauté until fragrant. Add the tomatoes and season with salt and pepper to taste. Reduce heat to medium-low and simmer for 35 to 40 minutes. Let the sauce sit out on its own for 3 to 4 hours, to let the flavours combine. Traditionally Arrabiata sauce is served over penne pasta, but you can substitute with another pasta of your choice. While sauce is simmering cook pasta according to package instructions.

Ruffino Chianti, Italy, 750ml, $16.99

Campo Viejo Tempranillo, Spain, 750ml, $18.78

Luna Negroamaro Primitivo Puglia, 750ml, $20.49

Luckett Phone Box Red, Nova Scotia, 750ml, $21.99

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November 28, 2020 at 03:00PM
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WINE & DINE: Smooth & Medium Reds & Pasta - SaltWire Network

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