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Pasta is the staff of life for most Italians and being Italian I tend to follow that path. Most folks think pasta only comes with tomato sauce. Probably true in fast food American restaurants but the true brillance of pasta comes when you create a sauce that's creative based on inspiration and what's available. Like all my pastas dishes, I get motivated by something I had in Italy or a restaurant. I then try to modify it and raise it to a higher level of personal satisfaction. Winemakers are funny that way, they like to follow their palate to try and create that sensational experience.
Call us driven or mad with passion but in the meantime ............Hey Marcelle, try this:
- In lightly salted water brought to a boil, cook
your favorite pasta (linquine, rigatoni, spaghetti,
penne etc.) to al dente as desired.
- While the pasta is cooking, saute in olive oil 3-4 cloves of chopped garlic, a quarter to half pound of ground pork sausage shaped roughly into small half inch bits, 2 cups of loosely chopped swiss chard or spinach, and a cup of sliced mushrooms. Add salt & pepper to taste. Add a half cup of white wine, stir gently and continue cooking until the sauasage is browned and the chard reduced 90%. When close to done turn off heat, add half cup of chicken stock and stir until most of the stock has been absorbed by the saute mix..
- When the pasta is cooked, drain and add the saute mix. Mix well together to combine with the pasta. At this point you might add a little more stock to extend the sauce.
- Plate the pasta and garnish with a light drizzle of extra virgin olive oil and grated parmigiano cheese.
You will be amazed at how delicious this simple quick pasta dish will taste. Sure beats Mac & Cheese for me. You will need to get a bottle of Forchini Papa Nonno Tuscan Red wine to pair with this meal for a comforting and exceptional dining experience.
J. Forchini
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