Comments on: Sangiovese Wines

By: Pappardelle with Sausage Ragu Recipe - GreatChefRecipes.com

Pappardelle with Sausage Ragu Recipe - GreatChefRecipes.com — Sun, 19 Nov 2023 18:07:49 +0000

[…] Our Pappardelle with Sausage Ragu recipe is a lighter pasta dish as our ragu is not thick and heavy. This is a great tasting dish that is easy to make!This recipe is property of GreatChefRecipes.comIngredients:2 tablespoons olive oil2 pounds sweet Italian sausage1 red onion, diced1 carrot, peeled and dicedKosher salt1/2 cup dry white wine1 1/2 cups tomato puree (such as Mutti)One 2-inch rind Parmesan cheese1 pound Pappardelle1/2 cup freshly grated Parmesan cheese, plus more for garnish3 tablespoons chopped fresh basilDirections:1. Heat a Dutch oven over medium-high heat. 2. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until it begins to brown (7-minutes). 3. Add the onion, carrot and 1/2 teaspoon salt. 4. Cook, stirring often, until fragrant and the vegetables are almost cooked through (4-minutes). 5. Deglaze with the wine, scraping up the brown bits from the bottom of the Dutch oven. 6. Reduce the heat to medium and simmer until reduced by half (3-minutes). 7. Stir in the tomato puree and cheese rind. 8. Reduce the heat to low and simmer for 15 minutes.9. Meanwhile, cook the Pappardelle until al dente. 10. Reserve 1 cup pasta water, then drain well.11. Remove and discard the Parmesan rind from the sauce if not melted.12. Add the pasta to the sauce and sprinkle the pasta with the Parmesan cheese and basil. 13. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. 14. Serve with more Parmesan cheese on top if desired.Wine Pairings:We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.SangioveseOur Pappardelle with Sausage Ragu recipe is a light pasta dish, that would pair well with a nice light red wine. I think a light Sangiovese is the perfect accompaniment for this recipe. Sangiovese wines have dry cherry flavors that wouldn’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com […]

By: Slow Cooker Basque Chicken Stew Recipe - GreatChefRecipes.com

Slow Cooker Basque Chicken Stew Recipe - GreatChefRecipes.com — Thu, 01 Sep 2022 02:42:46 +0000

[…] This Slow Cooker Basque Chicken Stew recipe is a great dish to cook during those cool Fall or winter months. It produces a nice hearty stew that isn’t overly heavy. This recipe is property of GreatChefRecipes.com Ingredients: 2 lb. chicken thighs; skinless and boneless trimmed and cut into 2-inch pieces 1.5 lb. red potatoes, cut into 1/2-inch-wide wedges 1 large onion, thinly sliced 1 large red bell pepper, sliced 28 oz. can diced tomatoes, drained 1 cup chicken broth 4 cloves garlic, minced 2 teaspoons fresh thyme 1 teaspoon Kosher salt 1/2 teaspoon ground pepper 1/2 teaspoon crushed dried savory If you do not have savory, you can substitute 2 parts thyme and 1 part sage. 1/2 cup small pimiento-stuffed olives Add only 1/8 cup of the brine to the stew Directions: 1. Combine chicken, potatoes, onion and bell pepper into slow cooker. 2. Stir in tomatoes, broth, garlic, thyme, salt, pepper and savory. 3. Cook on high for 4-hours or on low for 8-hours. 4. Once done, stir in olives and 1/8 cup of brine. Wine Pairings: We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner. Sangiovese Our Slow Cooker Basque Chicken Stew recipe, is a light recipe, so it needs to be paired with a light wine. With the tomato from the soup, a white wine wouldn’t work and the brine from the olives wouldn’t work with a Rosé. I feel a light red wine would be sufficient so I would recommend a Sangiovese. Sangiovese’s have a nice dry cherry flavor which melds well with this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com […]

By: Rigatoni Alla Vodka Recipe - GreatChefRecipes.com

Rigatoni Alla Vodka Recipe - GreatChefRecipes.com — Thu, 26 May 2022 22:23:15 +0000

[…] Our Rigatoni Alla Vodka recipe is an easy dish to make. The pasta turns out creamy with nice, sweet flavors. This dish is VERY easy to make and will definitely impress your family or friends! While there are a lot of steps, it is easy….. trust us! This recipe is property of GreatChefRecipes.com Ingredients: 1 pound rigatoni pasta 1 medium onion, finely chopped 4 garlic cloves, smashed and peeled 4 ounces grated Parmesan cheese 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 4.5 ounce tube double-concentrated tomato paste 1/2 teaspoon crushed red pepper flakes 2 ounces vodka 3/4 cup heavy cream Fresh basil leaves (for serving) Directions: 1. Fill a large pot three-quarters full with water. 2. Toss in a handful of salt and heat over high (this will be for the noodles.) 3. In a Dutch oven, heat oil over medium heat. 4. Sauté onion and garlic and cook until onion starts to brown around the edges. (5–7 minutes) 5. Add tomato paste and red pepper flakes and stir until the onions are evenly coated with the paste. 6. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot. (5–7 minutes) 7. Deglaze the pan with the vodka, stirring to incorporate and scraping any burnt bits from the bottom of the pan. 8. Reduce heat to low. 9. Using a heatproof measuring cup, scoop 1/4 cup boiling salt water from the large pot. 10. Add the heavy cream to the measuring cup. 11. Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. 12. Remove from heat. 13. Add rigatoni to the pot of boiling salt water and cook according to package instructions. 14. About 1 minute before the timer goes off, use heatproof measuring cup to scoop 1 cup pasta cooking liquid. 15. Heat Dutch oven over low heat. 16. Using a spider, transfer rigatoni to Dutch oven. 17. Add 1/2 cup pasta cooking liquid to Dutch oven and stir to incorporate. 18. Gradually add half of Parmesan, stirring constantly to melt cheese. 19. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed. 20. Top with remaining cheese and torn basil leaves. Wine Pairings: We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner. Sangiovese Our Rigatoni alla Vodka recipe is a light pasta dish, that would pair well with a nice light red wine. I think a light Sangiovese is the perfect accompaniment for this recipe. Sangiovese wines have dry cherry flavors that wouldn’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com […]

By: Sweet Pea Fettuccine Carbonara Recipe - GreatChefRecipes.com

Sweet Pea Fettuccine Carbonara Recipe - GreatChefRecipes.com — Fri, 25 Mar 2022 04:22:26 +0000

[…] This Sweet Pea Fettuccine Carbonara recipe is the perfect blend between salty and sweet. The bacon adds a lot of flavor, and it’s actually mellowed by the sweet taste of the peas. The flavors in this dish really pop and it makes for a great dinner! This recipe is property of GreatChefRecipes.com Ingredients: Kosher salt Freshly ground black pepper 2 cup grated Parmesan, plus more for serving 6 large egg yolks 12 ounces frozen peas 16 ounces fettuccine 12 slices thick-cut bacon, cut into 1/2″ pieces 2/3 teaspoon crushed red pepper flakes 2 garlic cloves, minced 1 cup fresh parsley leaves, chopped Directions: 1. Bring a large pot of salted water to a boil. 2. Mix Parmesan, egg yolks, 1 teaspoon salt and a generous amount of black pepper in a large bowl and set aside. 3. Cook the frozen peas according to package directions, and set aside. 4. Cook the fettuccine in the boiling water and reserve 1.5 cups of the pasta water before draining. 5. Cook the bacon in a large skillet or Dutch oven over medium-high heat, stirring occasionally until crisp (7-8 minutes.) 6. Drain off all but 4 tablespoons bacon fat and add red pepper flakes, garlic and cook for 1-minute. 7. Reduce the heat to medium low and add drained pasta and peas and toss until noodles and peas are well coated and mixed with the bacon. 8. Whisk 1/2 cup of the reserved pasta water into the egg mixture, and quickly pour over pasta. 9. Toss gently to cook the eggs and make a creamy sauce. 10. Thin out sauce with pasta water to get your desired consistency. 11. Garnish with parsley and extra Parmesan. Wine Pairings: We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner. Sangiovese This Sweet Pea Fettuccine Carbonara recipe has strong flavors which goes great with a light red wine. I would suggest a Sangiovese, as the dry cherry flavors help to cut through the salty bacon in the dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com […]

By: Aglio e Olio with Anchovies Recipe - GreatChefRecipes.com

Aglio e Olio with Anchovies Recipe - GreatChefRecipes.com — Fri, 25 Mar 2022 04:17:16 +0000

[…] Spaghetti Aglio e Olio is a traditional pasta dish from Naples, Italy. The dish is made by lightly sautéing sliced garlic in olive oil and tossing it with spaghetti. Our Aglio e Olio with Anchovies recipe is extremely easy to make. The spaghetti is flavored with the garlic olive oil, red pepper flakes, fresh parsley and topped with anchovies. This recipe is property of GreatChefRecipes.com Ingredients: 1 lb. Spaghetti 1/3 cup olive oil 8 Garlic cloves, sliced 1/2 teaspoon crushed red pepper flakes Kosher salt Freshly ground black pepper Fresh parsley Anchovy filets Directions: 1. Bring a large pot of salted water to a boil. 2. Cook the spaghetti according to the packages instructions (usually 9-11 minutes). 3. Reserve 1/2 cup of the pasta water and drain noodles. 4. In a large skillet or Dutch oven, heat the oil over medium heat. 5. Add garlic and sauté 2-3 minutes (garlic should look golden). 6. Add red pepper flakes and cook for 30-seconds. 7. Add the reserved pasta liquid and noodles, and toss to coat. 8. Add a generous amount of salt and pepper and toss. 9. Add fresh parsley, toss and serve. 10. Top each plate or bowl with anchovy filets. Wine Pairings: We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner. Sangiovese This Aglio e Olio with anchovies recipe is light, but it goes great with a light red wine. I would suggest a Sangiovese, as the dry cherry flavors won’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com […]

By: Mackerel Spaghetti Recipe - GreatChefRecipes.com

Mackerel Spaghetti Recipe - GreatChefRecipes.com — Thu, 20 Jan 2022 18:25:09 +0000

[…] Our Mackerel Spaghetti Recipe is the perfect ‘pantry pasta’. The only fresh ingredients you need are garlic, a lemon and parsley! The flavor of this dish is great, and no one would ever imagine how easy it was to make. Ingredients: Topping 16 oz. boneless mackerel in oil, drained You could also use smoked mackerel for a more intense flavor. 2 garlic cloves, finely chopped 1 lemon zested and juiced 2 tablespoons drained capers 1/4 cup olive oil 1/2 teaspoon Kosher salt 1 tablespoon fresh ground black pepper 16 oz. spaghetti 1/3 cup grated parmesan Pinch of red pepper flakes Chopped parsley Directions: 1. In a heat proof bowl, combine mackerel, garlic, lemon zest, lemon juice, capers, 1/4 cup oil, salt and pepper. 2. Stir mixture to combine. 3. Use a steamer set to make the spaghetti. 4. Add salted water to the pot. 5. Put the steamer tray over the pot and put your mackerel bowl in the steamer tray. 6. Bring the water to a boil. 7. Once the water is boiling, remove the steamer tray and mackerel bowl, add your noodles and cook following package directions. 8. Reserve a 1/2 cup of the pasta water and drain. 9. Add cooked pasta to a bowl and top with the mackerel mixture. 10. Add parmesan, red pepper flakes and 1/4 cup pasta water. 11. Stir to combine. Add more pasta water if needed. 12. Top with parsley and serve. Wine Pairings: We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner. Sangiovese Our Mackerel Spaghetti recipe is a ligher pasta that could easily go with a white wine; however, I chose a nice light fruity red wine. I think a Sangiovese is the perfect accompaniment for this recipe. Sangiovese wines have dry cherry flavors that wouldn’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com […]

By: Baked Rigatoni with Sausage Recipe - GreatChefRecipes.com

Baked Rigatoni with Sausage Recipe - GreatChefRecipes.com — Thu, 19 Aug 2021 16:16:49 +0000

[…] Our Baked Rigatoni with Sausage recipe is an easy recipe to make. This is a good hearty midweek pasta dish that combines broccoli, cheese, pasta sauce and Italian sausage. Ingredients: Topping 1 cup whole milk ricotta cheese 1/2 cup fresh basil leaves, chopped 1/2 teaspoon kosher salt Pasta 1 lb. rigatoni pasta 1 lb. Italian sausage, casings removed 1 large head of broccoli, chopped into small florets 1 clove garlic, peeled and chopped 1 25oz. jar marinara sauce 1/4 teaspoon kosher salt 1 cup freshly grated Parmesan cheese 1 cup shredded mozzarella Directions: 1. Preheat the oven to 400F. 2. In a small bowl, combine the ricotta, basil and salt and set aside. 3. Bring a large pot of salted water to a boil and cook the rigatoni for 10-minutes. 4. Reserve 1/2 cup pasta water and drain the pasta. 5. In a large Dutch oven, heat oil over medium-high heat. 6. Once the oil shimmers, add Italian sausage and brown (around 7-minutes). 7. Add the broccoli and garlic and cook for 3-minutes. 8. Stir in marinara and 1/4 teaspoon salt. 9. Add cooked pasta and sprinkle with 1/2 cup of Parmesan cheese. 10. Toss to coat, and add the pasta water to slightly thin the sauce. 11. Add ricotta cheese mixture and layer evenly over the pasta. 12. Sprinkle mozzarella and 1/2 cup Parmesan cheese over the top. 13. Bake for 20-minutes, the cheese should bubble and slightly brown. 14. Allow the pasta to rest for 5-minutes before serving. Wine Pairings: We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner. Sangiovese Our Baked Rigatoni with Sausage recipe isn’t heavily sauced and it would pair well with a nice light fruity red wine. I think a Sangiovese is the perfect accompaniment for this recipe. Sangiovese wines have dry cherry flavors that wouldn’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com […]

By: Summer Squash and Basil Ziti Recipe - GreatChefRecipes.com

Summer Squash and Basil Ziti Recipe - GreatChefRecipes.com — Wed, 28 Jul 2021 17:10:10 +0000

[…] Our Summer Squash and Basil Ziti recipe produces a creamy sauce that features fresh vegetables. This is a great tasting light pasta dish! Ingredients: 1/4 cup olive oil 8 garlic cloves, thinly sliced 2 lbs. assorted summer squashes and zucchini, quartered lengthwise, sliced Kosher salt 1 teaspoon crushed red pepper 1 lb. Ziti 1/2 grated Parmesan, plus more for serving 1 tablespoon fresh lemon juice 1/2 cup basil leaves, divided Directions: 1. In a Dutch oven, heat oil over medium heat. 2. Sauté garlic until lightly browned around the edges. 3. Add squash, season with salt and increase the heat to medium-high. 4. Cook until the squash begins to break down. 5. Once the squash begins to stick, turn down the heat and cook until the squash is jammy and soft (15-minutes). 6. Season with the crushed red pepper. 7. Cook pasta according to package instructions in a large pot of boiling salted water (until al dente.) 8. Transfer pasta to Dutch oven using a slotted spoon. 9. Reserve 1/2 cup pasta water. 10. Slowly add cheese along with the reserved pasta water. 11. Toss in lemon juice and basil. Wine Pairings: We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner. Sangiovese Our Summer Squash and Basil Ziti recipe has a nice light creamy sauce, that pairs well with a nice light fruity red wine. I think a Sangiovese is the perfect accompaniment for this recipe. Sangiovese wines have dry cherry flavors that wouldn’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com […]

By: Penne with Sausage Ragu Recipe - GreatChefRecipes.com

Penne with Sausage Ragu Recipe - GreatChefRecipes.com — Wed, 28 Jul 2021 04:20:13 +0000

[…] Our Penne with Sausage Ragu recipe is an easy dish to make. The penne is flavored with an Italian sausage Ragu and finished with Parmesan cheese and kale. Ingredients: 1 lb. Penne 1 lb. Italian sausage, casings removed 1/2 cup dry white wine 2 tablespoons olive oil 4 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper flakes 1 28-ounce can diced tomatoes, drained 3 sprigs fresh basil 1/4 cup grated Parmesan, plus more for serving 4 cups baby kale Directions: 1. Cook pasta according to package instructions in a large pot of boiling salted water (until al dente.) 2. In a medium sized bowl, combine the sausage and wine and let it sit for at least 5-minutes. 3. In a Dutch oven, heat oil over medium heat. 4. Add garlic and red pepper flakes and sauté for 2-minutes. 5. Add sausage mixture and cook for 7-minutes. 6. Use an immersion or standard blender and finely chop the tomatoes. 7. Add blended tomatoes to Dutch oven with basil and simmer for 10-minutes. 8. Stir in Parmesan. 9. Toss pasta with the sauce, then fold in kale. Wine Pairings: We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner. Sangiovese Our Penne with Sausage Ragu recipe has a nice light creamy sauce, that pairs well with a nice light fruity red wine. I think a Sangiovese is the perfect accompaniment for this recipe. Sangiovese wines have dry cherry flavors that wouldn’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com […]

By: Corn and Sausage Pasta Recipe - GreatChefRecipes.com

Corn and Sausage Pasta Recipe - GreatChefRecipes.com — Wed, 23 Jun 2021 05:18:55 +0000

[…] Our Corn and Sausage Pasta recipe is an easy dish to make that uses fresh corn, Italian sausage and basil. It’s a nice and light pasta with a creamy buttery cheese sauce. Ingredients: 1 lb. rigatoni pasta 1/4 cup extra-virgin olive oil 1 lb. sweet Italian sausage (casings removed) 6 garlic cloves, thinly sliced 2 sprigs fresh basil 1 cup fresh basil leaves for serving 1/2 teaspoon red pepper flakes 2 ears of corn, kernels removed 4 tablespoons unsalted butter, cut into pieces 2 oz. Parmesan coarsley grated Kosher salt Freshly ground black pepper Directions: 1. Cook pasta according to package instructions in a large pot of boiling salted water (until al dente.) 2. Reserve 2-cups of the pasta water before draining. 3. In a large Dutch oven over medium-high heat, heat oil. 4. Add sausage and cook until browned, breaking up with a wooden spoon (6-8 minutes). 5. Use a slotted spoon and transfer sausage to a bowl. 6. Reduce heat to medium and cook garlic until light golden around the edges (2-minutes). 7. Add basil sprigs and red pepper flakes and cook for 1-minute. 8. Add corn and 1/2 cup pasta water to pot and cook, stirring until corn is tender (3-minutes). 9. Stir in pasta and 1 cup pasta cooking liquid. 10. Add butter and cook, stirring until butter is melted and sauce is smooth and creamy. 11. Add 2 oz. Parmesan slowly, stirring until sauce is smooth. 12. Return sausage to pan and cook for 1-minute until flavors meld. 13. Add any additional pasta water to thin it out if needed, add salt and pepper and top with fresh basil leaves. Wine Pairings: We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner. Sangiovese Our Corn and Sausage Pasta recipe is a light pasta dish, that pairs well with a nice light fruity red wine. I think a Sangiovese is the perfect accompaniment for this recipe. Sangiovese wines have dry cherry flavors that wouldn’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com […]