Barbera and Spaghetti
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Barbera and Spaghetti

Sausage Spaghetti with Portobello Mushrooms – This simple recipe takes only about 15 to make.  Follow the directions below and then add the vegetable of your choice with some fresh sour dough or French bread.  I use sauce and sausage with a bit of spice for this recipe, but you could change that to a standard Italian Sausage and marinara sauce if you choose.  The spice in the sauce and sausage works very well with the spice in the wine.  The acid in both tied very nicely together and the good structure of the wine was big enough to hold up against the sausage and red sauce.  2002 Shenandoah Vineyards Rezerve Barbera – This was a Barbera with pretty big structure and body.  The color was a beautiful deep ruby-garnet with a lighter garnet edge.  It had a pretty big nose with lots of chocolate, spice, oak, vanilla, black cherry and plum.  The palate was much fruitier than you would expect from the nose with great tart cherries and good spiciness.  The structure added by the acid and tannin was sufficient to carry off food with bold flavors and big body.  The finish was fairly long and went from fruit to end with that nice spice.

Sausage Spaghetti with Portobello Mushrooms – Makes 4 servings

12 ounces spaghetti pasta
2/3 16 oz bottle of Di Genoa Classico Spicy Tomato and Pesto Sauce
2 Dibrova Foods Hot Italian Sausage, large chopped
1 large Portobello mushroom, large chopped
2 Tbsp Olive Oil
½ cup dry white wine
Mizithra Cheese, grated
Parmesan Cheese, grated

Start water for spaghetti heating.  Meanwhile chop the sausage and mushroom.  Heat sauté pan and add Olive Oil.  When heated add sausage and cook until fond begins to appear in pan, add mushroom.  Cook roughly 5 minutes until mushrooms begin to soften and add white wine.  Cook 5 until wine is reduced at least in half.  Add Sauce and cook at a very low boil until noodles are finished.  Add noodles to the pan with sauce and cook together about 5 minutes on low heat.  Plate spaghetti and top with cheeses to taste.