Sicilian Shepherds’ Sauce on Tortiglione Pasta

Food: Here is a favorite from Lynne Rossetto Kasper’s wonderful The Italian Country Table. This begins with a thick, hearty marinara sauce, generous with sage, garlic, and hot pepper flakes. [If you aren’s serving a crowd, divide the sauce in half before proceding. Cook 2-3 ounces of pasta per person until it is underdone. Mix the pasta in with some of the sauce and heat for 2-3 minutes, adding more salt and hot pepper as needed. Put the pasta and sauce in your serving dish and top with ricotta cheese. Bake at 425 degrees until hot through. A completed casserole, unbaked, will freeze very well for a quick meal later.Pasta with Sicilian Shepherd's Sauce

Wine: Querceto Chianti Classico Riserva 2009Querceto Chianti Classico

Tasting notes: The nose has faint black berry and vanilla notes, while on the palate black cherry, black berry and earth are tasted. Well-matured tannins make for a smooth taste. The finish goes on and on and on.

read more: http://www.castellodiquerceto.it/pagina.asp?idpadre=2 The site is written in Italian, but Google will translate it for you…..

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