A pasta dish made up of rich sausage and acidic tomatoes presents opposing challenges.
The food:
Tomato pasta with sausage, wine and basil
Cook 1 pound penne in a large pot of well-salted boiling water until al dente. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 diced onion; cook until translucent, 3 minutes. Stir in 2 cloves garlic, minced, and 1 pound link sausage, sliced 1/8-inch thick. Cook until meat is no longer pink, about 8 minutes; drain. Add 1 cup red wine. Cook until about 1/4 cup liquid remains, about 5 minutes. Stir in 3 large fresh tomatoes, cored, chopped. Season with salt. Cook until tomatoes soften, 5 minutes. Drain pasta; toss with the sauce and 1/2 cup sliced fresh basil leaves. Serve, garnish with Parmesan. Makes: 8 servings
Recipe by Andy Badeker
The wines:
Wine pairing recommendations by Rachael Lowe, wine director at Spiaggia and Cafe Spiaggia in Chicago, as told to Michael Austin:
2013 Meroi Sauvignon, Colli Orientali del Friuli, Italy: This zippy, high acid, mineral-driven wine was aged in French oak barrels for eight months and in the bottle for three more — not your typical sauvignon blanc. Aromas of lemon pith, golden apple and grapefruit are interlaced with lemongrass, sage, dried herbs and almond skin. Its herbaceous notes complement the fresh basil as well as any dried herbs and spices in the sausage, and the rich texture stands up to the weight of the meat sauce.
2009 Uccelliera Brunello di Montalcino, Tuscany: Tomato sauce is difficult to pair because of its high acidity. This wine is 100 percent sangiovese grosso, which is naturally high in acid but also has a good dose of tannin. Aged in oak for 24 months, it possesses fleshy aromas of dried red raspberry, cherry, tomato leaf and violet, all of which work with the fresh basil and tomatoes. The wine’s hints of smoked meats and tar also stand up to the fattiness in the sausage.
2009 Le Vieux Donjon, Chateauneuf-du-Pape, Rhone Valley: A blend of grenache, syrah, mourvedre and cinsault. Expect aromas of dried herbs, black plum, macerated dark raspberry, damp dark earth and mushroom layered with notes of cardamom and smoke. Of all the pairings, this is the most brooding. The nuances of the earth aromas really should bring out the cured meat in the sauce, while the herbal notes will complement the tomatoes and the summery freshness of the basil.
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