Wine Culture Magazine

Photo courtesy of Home Block

Recipe by Neil Taylor, executive chef of Home Block at CedarCreek Estate Winery in Kelowna. Note: Tortiglioni are a type of pasta, similar to rigatoni but larger and with deeper grooves. They take their name from the Latin word torquere, meaning “to twist.”

Serves 4

• 12 links mild Italian sausage, uncased and roughly broken up into pieces
• ¾ cup (180 mL) CedarCreek Estate Pinot Noir (enjoy the rest of the bottle with the pasta)
• 1¾ cups (400 mL) San Marzano tomatoes (half of a 28 oz / 796 mL tin), crushed with a good pinch of salt and black pepper
• 2 cups (500 mL) chicken stock
• 1 pkg dried tortiglioni or your favourite pasta
• ¼ cup (60 mL) sour cream
• ¼ cup (60 mL) chopped Italian parsley
• 1 Tbsp (15 mL) red wine vinegar
• Salt and pepper to taste
• Grated Pecorino Romano or Parmigiano Reggiano cheese to serve

Pre-heat oven to 325°F (160°C).

In a heavy Dutch oven over medium-high heat, fry the sausage meat until golden brown and nicely caramelized, making sure to break up any larger pieces (some slightly larger pieces are OK).

Pour the wine into the pan, scraping the bottom of the pan with a wooden spoon to gather any caramelized bits. Reduce the wine by half.

Add the crushed tomatoes and bring to a simmer.

Add the chicken stock and bring back to a simmer

Taste and season with salt and pepper if needed. Cover with a tight-fitting lid and put into the oven for 45 minutes to an hour, checking and stirring after about 20 minutes.

For the last 15 minutes of cooking, remove the lid and let the top of the ragu start to caramelize slightly. It’s ready when the liquids have reduced by about three-quarters and the ragu looks thick.

Bring a large pot of salted water to a boil. Cook the pasta according to the packet’s instructions.

To serve: Bring the ragu up to the boil and add the sour cream, chopped parsley and red wine vinegar. The ragu should now look glossy, thick and slightly creamy. Taste and season with salt and pepper if needed. Add the pasta to the ragu, gently bringing the two together in the pan.

Serve on warmed plates. Grate pecorino or parmesan cheese on top, and tuck in!

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