Main Dish
Rosso's Lumachine Pasta
Amista Vineyards
3320 Dry Creek Road
Healdsburg, CA 95448
amistavineyards.com
- RECIPE YEAR: 2015
- RECIPE BY: John Franchetti of Rosso Pizzeria
- YIELD: Serves 6
- PAIRS WELL WITH: Alta Presa Cabernet
Our Alta Presa Cabernet is a fabulous pairing with this locally sourced lumachine pasta. This dish brings out the pepper and soft tannins in the wine.
Ingredients:
- 1/2 head radicchio, halved
- 1 tablespoon balsamic vinegar
- Salt and freshly ground pepper, to taste
- 12 garlic cloves
- 1 tablespoon extra-virgin olive oil
- 1/2 pound sweet Italian sausage (preferably from Sonoma County Meat Co.), sliced
- 18 ounces lumachine pasta
- 1 cup pomodore sauce
- 1/4 cup heavy cream
- 1/4 cup shaved Parmesan cheese
- 1/4 cup shaved fontina cheese
- 1/4 cup chopped fresh basil
Directions:
Preheat the oven to 350°F. Place the radicchio on a sheet of aluminum foil. Drizzle with the vinegar and season with salt and pepper. Wrap in the foil and roast for 15 minutes. When the radicchio is cool enough to handle, cut into slices. Roast or sauté the garlic with the olive oil until brown and soft. Place the sausage on a baking sheet and roast for 8 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite). Drain well and transfer to a large bowl. Toss the pasta with the pomodore sauce, cream, Parmesan and fontina. In another bowl, toss together the radicchio, garlic and sausage. Transfer the pasta to a serving dish and top with the sausage mixture. Sprinkle with the basil. Bon appétit!
