Wine and Pasta?

Question

which wine is best and how do you like it , which pasta is best and how do you like it .

Answer 1

Sangiovese with Manicotti

Manicotti Tuscany

8-10 servings 2 hours 1 hour prep

1 tablespoon virgin olive oil
1 finely minced red onion
1 crushed garlic clove
2 lbs ground round
2 lbs sweet Italian sausage
1 tablespoon dry basil
1/3 teaspoon dry oregano
1/2 teaspoon dried parsley
1/8 teaspoon celery seeds
1 teaspoon brown sugar
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 (8 ounce) can ground Italian plum tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup fine sangiovasi chianti wine
4 cups italian ricotta cheese
3 fresh eggs
1/2 cup freshly ground romano cheese
1/2 teaspoon fresh ground black pepper
1/8 teaspoon nutmeg
2 tablespoons dried parsley
14 manicotti
3 tablespoons freshly ground romano cheese

Saute the Onion, Garlic, Ground Round and Sausage in Olive Oil until meat is browned.
Drain all liquids. Crumble Basil, Oregano, in your hands as you add them.
Add Celery Seed, Bfown Sugar Salt and Pepper.
Add the remaining sauce ingredients and simmer, uncovered until the consistency is that of a very thick Spaghetti Sauce.
While the sauce is reducing and marrying, prepare the Filling.
Place the Ricotta in a Lg Mixing Bowl and stir in eggs.
Add the Romano, Pepper and Nutmeg.
Crumble and add the Parsley.
To assemble, fill the uncooked, dry noodles with a teaspoon or a Baker's Cone.
Cover the bottom of a 9 by 13 pan with sauce.
Carefully arrange the noodles and cover them with the remaining sauce.
Place in a 400-degree oven and bake 40 minutes.
Remove, uncover, sprinkle with additional Romano or Parmesan Cheese and bake uncovered for 10 more minutes.
This recipe is best cooked for the first 40 minutes one day and the 10 the next.
Serve with a Fine Chianti (Sangiovese), a Caesar Salad and Lemon Ice.

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Pasta alla Carbonara



"This was always a family favorite. Easy to reheat. Great as a side dish. Timing is important for Toss the sauce with HOT noodles: the eggs continue to cook on the HOT noodles."


16 servings


INGREDIENTS
1 tablespoon vegetable oil
1 pound white onions, chopped
1 1/2 pounds fresh mushrooms, sliced
1 tablespoon butter
2 pounds bacon
8 eggs
1 cup heavy whipping cream
2/3 cup grated Parmesan cheese
2 pounds uncooked pasta
2/3 cup chopped parsley
1/4 teaspoon crushed red pepper flakes
DIRECTIONS
Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels.
Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat.
Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes.

Serve with Dry Riesling or Sauvignon Blanc

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Baked Ziti IV


"The BEST Baked Ziti!! This has flavor and yields a great amount. Try this recipe; it IS the best!"


12 servings


INGREDIENTS
1 pound dry ziti pasta
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork sausage
1 1/2 (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

Serve with Lemberger or Syrah

Answer 2

I prefer the red wine category. Mellow or hardy it can go with any dish. Austrailia has some new pinot sparkling wine. A blue red color, rich flavor and lovely palette. Fab. Pasta as you know, comes in many sizes shapes and colors. With seafood, I prefer a delicate pasta, i.e., orzo. With poultry, I like linguini, fettuccine or angel hair. It accompanies the poultry. Meat or veggies a heartier pasta works well. When cooking your pasta always use kosher salt. It brings out the rich flavor of you ingredients.
Bon Appetit!

Answer 3

The pairings went out the window back in the 90's. Now it's drink what you like. I like sauvignon blanc with most pastas, any shape and sauce. But for a special occasion with pasta I like champagne. Just go with your taste.

Answer 4

attempt utilising a wine vinagerette dressing. it is going to furnish it a exceptionally good flavor. i understand of Kens Steakhouse crimson Wine Vinagerette dressing, i've got used it in pastas till now, yet i'm undecided approximately any white wine ones.

Answer 5

I love angel hair pasta made with garlic butter & tossed w/shrimp & mushrooms sauteed in garlic olive oil. Serve with a fresh garden salad, homemade garlic bread & a nice glass of white zin or a good reisling. Yummy!!

Answer 6

wine is too strong!!